• Prep Time: 20 MINUTES
  • Cooking Time: 22 MINUTES
  • Serves: 12

Coconut Cream Cheese Oat Muffins

  • Recipe Submitted by on

 Ingredients List

  • 1 & 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 & 1/4 cups old-fashioned rolled oats
  • 1/4 cup unsalted butter, softened
  • 4 ounces cream cheese, softened
  • 1/2 cup granulated sugar
  • 1/4 cup firmly packed light brown sugar
  • 2 large eggs
  • 1 teaspoon almond extract
  • 1/2 cup milk
  • 1 cup sweetened shredded coconut, toasted


Preheat oven to 400°F. Grease 12 standard muffin cups.
Whisk together the flour, baking powder, and salt. Stir in the oats. Set aside.
Using an electric mixer on medium speed, beat the butter, cream cheese, sugar, and brown sugar until light and fluffy. Add the eggs, one at a time, mixing well after each addition. Mix in the almond extract.
Reduce mixer speed to low. Add the flour mixture in three portions alternating with two portions of milk. Mix just until combined.
Stir in the coconut.
Divide the batter among the prepared muffin cups, filling each about 3/4 full with approximately 1/4 cup of batter.
Bake 18 to 22 minutes, or until the edges are browned and a pick inserted into the center of a muffin comes out clean.
Cool in the pan for about 10 minutes. Then transfer the muffins to a wire rack to continue cooling.

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