Coconut Coffee Muffins Recipes

Steps:

• Preheat oven to 375°F.
• Grease and flour 12 muffin cups, or use paper liners.
• In a large bowl, using electric mixer, cream the butter, sugar and brown sugar until very light and fluffy. Beat in the eggs one at a time.
• Sift the flour, baking powder and salt into a small bowl.
• Combine the coffee, milk, vanilla and almond extract in a small bowl.
• Alternately blend the coffee mixture and the flour mixture into the butter mixture.
• Stir in the nuts and coconut.
• Divide the batter among the 12 muffin cups.
• Bake for 25-35 minutes or until a toothpick inserted in center comes out clean.
• Cool 5 minutes on rack and remove from muffin tins and cool.

Steps:

• In a large bowl, combine the flour, sugar, baking powder and salt. In another bowl, combine the milk, egg, oil and extract. Stir into dry ingredients just until combined. Fold in coconut. Fill greased or paper-lined muffin cups two-thirds full., Combine the topping ingredients; sprinkle over batter. Bake at 400° for 18-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.

Steps:

• Preheat oven to 350°. In a small bowl, beat cream cheese, sugar and flour until smooth. Beat in egg. Stir in 2/3 cup chocolate chips. In another bowl, toss coconut with pecans and remaining 1/3 cup chips., In a large bowl, whisk together the first 5 batter ingredients. In another bowl, whisk together coffee, oil and vinegar; add to dry ingredients, stirring just until moistened. , Fill paper-lined muffin cups half full with the batter. Place scant 1 tablespoon cream cheese mixture in the center of each. Top with about 1 tablespoon coconut mixture. , Bake until a toothpick inserted in the center comes out clean, 20-25 minutes. Cool 5 minutes before removing from pans to wire racks to cool. Serve warm.