I LOVE LOVE LOVE coconut. Not so much artificially flavored coconut, but real coconut is one of my all time favorite flavors! These double coconut muffins are absolutely amazing! Not too sweet, so moist and with a delicious toasted coconut topping. I could eat them for breakfast, second breakfast, lunch and dinner, oh, and probably dessert too! This recipe comes from one of my very favorite food blogs. In fact, I think Smitten Kitchen is the first blog I had ever read. I get some of my favorite recipes from her site, if you’ve never visited you should check it out.She also recommended using parchment paper squares in lieu of muffin cup liners. I tried it and I may never regular liners again! Just cut 5″ x 5″ squares of parchment paper, crease the paper around the outside of each cup and fill with batter. The parchment paper peels away so easily, much less messy than the regular liners. And I love the way they look – like they came from a bakery! If you do choose to go the parchment paper route I would recommend piping the batter into the cups. It helps avoid the messy frustration of bits of burnt muffin all over the corners of the paper.Double Coconut Muffins
recipe via Smitten Kitchen
Again, if you have never visited Deb’s blog you should definitely check it out!
1/2 cup coconut oil
3/4 cup all-purpose flour
1/2 cup whole wheat pastry flour
1 1/2 tsp baking powder
1/4 tsp salt
1 cup greek yogurt
1/3 cup sugar
1 tsp vanilla extract
3/4 sweetened shredded coconut
*It helps if the yogurt and egg are at room temperature to maintain a batter-like consistency. If they are cold, the muffins will still turn out, the coconut oil will get firm up and make the batter hard to mix
Preheat oven to 375. Warm coconut oil until just melted either on the stove or in the microwave – it will liquify quickly. Mix together flours, baking powder, salt and 1/2 cup of shredded coconut. In a separate bowl, whisk together egg, sugar, melted coconut oil, yogurt and vanilla. Mix into dry ingredients until combined. Fill muffin cups, sprinkle reserved shredded coconut and bake at 375 for about 20 minutes. Begin checking after 15 minutes, muffins are done when a tester comes out clean. Transfer to a rack to cool.
This is another great recipe to keep in the fridge in a ziploc as described in my poppyseed muffin post.