Coconut Muffins

Ingredients

• 100 g cream cheese
• 1 tbsp coconut flakes
• 1 tbsp coconut liqueur
• 2 tbsp powdered sugar
• 250 g flour
• 60 g coconut flakes
• 2 tsp Baking powder
• 0.5 tsp Baking soda
• 2 Eggs
• 100 g sugar
• 80 ml plant oil
• 300 g sour cream
• 150 g powdered sugar
• 2 tbsp coconut liqueur
• coconut flakes
• 12 paper muffin cups

Instructions

1. 1.

   Place paper muffin cups into the depressions of the muffin tin.

2. 2.

   Stir cream cheese with coconut flakes, liqueur and powdered sugar; set aside. Mix flour with coconut flakes, baking powder and baking soda well. In a large bowl lightly whisk eggs, then add sugar, oil and sour cream and mix thoroughly. Add the dry mixture to the wet batter and stir just until the dry ingredients are moistened.

3. 3.

   Fill half of the batter into the depressions. Spread the filling on top and fill with the remaining batter. Bake in a preheated oven at 180°C (middle rack) for about 20–25 minutes. Let the muffins rest in the tin for 5 minutes, then remove and cool on a wire rack.

4. 4.

   For decoration whisk powdered sugar with coconut liqueur into a thick glaze, brush the muffins with it and sprinkle with coconut flakes.