Coconut Muffins

14 Reviews Add a Pic
Recipe by  GINGER P

“A very simple muffin recipe. Try them with your favorite hot beverage for an early morning treat. Quick note: if using sweetened coconut, eliminate the honey.”

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Adjust Servings

Original recipe yields 12 muffins


  1. In a large bowl beat egg yolks. Add the butter, honey, almond extract, boiling water, coconut, and flour. Stir until just blended.
  2. In a separate bowl, beat egg whites until stiff with an electric mixer. Fold egg whites into muffin batter. Pour batter two-thirds of the way full into greased muffin tin.
  3. Bake in a preheated 350 degree F (175 degrees C) oven for 20 to 25 minutes.

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Reviews (14)

Rate This Recipe


I was very disappointed in this recipe. They weren't sweet at all, and made 10 VERY small muffins.



This recipe was REALLY BAD! The yield was 6, not 12, muffins. They did not brown at all. I did not use honey because I used sweetened coconut (as directed in recipe),and there was virtually no flavor. After removing them from the oven, they collapsed. The result- flavorless yellow clumps. On the plus side, they smelled great!



This was the only coconut muffin on your site, so I tried it. It has no leavening agent, so came out like lead. Therefore, I can only think that it was a forgotten ingredient? I'd like the person to put it in, if it was forgotten - is there any way you can let them know?

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Amount Per Serving (12 total)

  • Calories
  • 107 cal
  • 5%
  • Fat
  • 6.6 g
  • 10%
  • Carbs
  • 10.3 g
  • 3%
  • Protein
  • 2.3 g
  • 5%
  • Cholesterol
  • 35 mg
  • 12%
  • Sodium
  • 40 mg
  • 2%

Based on a 2,000 calorie diet



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Mango Blueberry Muffins With Coconut Streusel


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