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Coconut Sour Cream Muffins

Coconut Sour Cream Muffins

With a crunchy outside and fluffy, moist inside, these muffins are not too sweet. Serve them with any vegetarian breakfast for a special treat.

Makes 8 medium muffins.


  • 1 2/3 c all purpose flour
  • 1/4 c brown sugar, packed
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp ground ginger
  • 1/8 tsp salt
  • 1/4 c vegetable shortening
  • 1 egg
  • 1/2 c sour cream
  • 1 c water
  • 1/2 c unsweetened shredded coconut


  1. Preheat oven to 350 degrees F and grease an 8-muffin baking tray.
  2. In a large bowl, whisk together the flour, brown sugar, baking powder, baking soda, ginger, and salt.
  3. Using a fork or pastry blender, cut in the shortening until evenly distributed throughout.
  4. In a medium bowl, hand-beat the egg lightly. Add sour cream and water, and continue beating until well-blended.
  5. Add the wet ingredients to the dry ingredients and mix just until incorporated. Fold in the coconut.
  6. Fill muffin wells nearly full with the thick batter. Bake 20-25 minutes, or until lightly browned on top and set up. Cool in pan 5 minutes, before turning out onto a cooling rack. Serve warm or room temperature.

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