White Chocolate Coconut Muffins

• 4 Tablespoons Butter, Softened
• 1/2 cups Granulated Sugar
• 1/2 cups Brown Sugar
• 1 cup Buttermilk
• 1 Large Egg
• 1 teaspoon Coconut Extract
• 2 cups All-purpose Flour
• 1 Tablespoon Baking Powder
• 1/4 teaspoons Salt
• 1 cup Sweetened Shredded Coconut
• 1 bar (4.4 Oz. Size) White Chocolate, Broken Into Small Pieces

1. Preheat oven to 400u0b0F. Line a 12-cup muffin tin with cupcake liners.
2. Using an electric mixer, beat together butter and the two sugars for 2 minutes, or until creamy. Keep the mixer beating on low, and add the buttermilk, egg, and coconut extract.
3. Add flour, baking powder, and salt, and mix it in until just combined. Don't over-mix the batter-it's okay if it's still a bit lumpy. By hand, fold in the coconut and white chocolate chunks.
4. Scoop batter into each cupcake liner until 3/4 full, then bake in preheated oven for 18-20 minutes, or until a toothpick inserted in a muffin comes out clean.

butter, sugar, brown sugar, buttermilk, egg, coconut, allpurpose, baking powder, ubc, coconut, white chocolate

Taken from tastykitchen.com/recipes/breads/white-chocolate-coconut-muffins/ (may not work)