A couple weeks ago, I was strolling by my local coffee shop for an afternoon pick-me-up latte and I made a spur of the moment decision to try something from the bakery case. Unless it’s a Balthazar almond croissant (which is the best thing in the planet and you must try if you come to NYC, also I am going to recreate,) I don’t usually buy stuff from the coffee shop. But this muffin looked really good and I just had to try it. Then once I tried it, I loved it and had to recreate it, so here it is.
The muffin part of this muffin is pretty simple. Great texture, subtle coconut flavor without the texture of the coconut flakes which I don’t always love, and then topped with a delicious, macaroon-like crumble. I just couldn’t get enough of these muffins. They aren’t too sweet, but the crumble adds just enough to make them feel a little decadent. I used all whole wheat flour which was delicious but regular AP flour works too. Another thing to note is coconut extract. I love having it on hand because it adds such a nice little bit of extra coconut flavor. If you don’t have it though- these will still be lovely with just vanilla.
- 2 cups all purpose or whole wheat pastry flour
- ¾ cup sugar
- 1 tablespoon baking powder
- 1 cup whole milk (room temperature)
- ½ cup coconut oil, melted
- 1 teaspoon vanilla extract
- ¼ teaspoon coconut extract (optional)
- 2 large eggs (room temperature)
- ½ cup all purpose flour
- ½ cup shredded, sweetened coconut
- ¼ cup coconut oil, melted
- 3 tablespoons brown sugar
- Preheat oven to 375F. Fill muffin tins with liners, set aside.
- In a large bowl, whisk together the coconut oil, eggs, sugar, and milk until smooth. Add the vanilla and whisk in.
- In a small bowl stir together the flour and baking powder. Stir into the wet ingredients, just until combined, don't over mix.
- Evenly divide the batter amongst the liners- filling ¾ of the way. Set aside while you make the topping.
- Stir together the flour, coconut, and brown sugar. Add the coconut oil and stir together with a fork until crumbs form. Sprinkle over the muffins.
- Bake for 15-20 minutes or until a toothpick inserted into the center of a muffin
Meredith says
February 25, 2016 at 5:55 pmThese look like the perfect thing to add to my weekend baking list. YUM!
Sue says
February 26, 2016 at 8:27 pmLove that you are using whole wheat pastry flour. It is the best.
Joanne Bruno says
February 28, 2016 at 9:39 amSOOO excited that these are whole wheat! I’ve been on a whole wheat baking kick because it feels healthier in some totally absurd way and thus makes me feel less guilty about eating all the dessert. I might need these to get me through my first week of surgery mornings!
Momina Salim @ The whisking bowl says
March 1, 2016 at 7:04 amWhole wheat also ends up keeping me a lot fuller for longer! So its a total bonus!
Jjan Sturtevant says
February 29, 2016 at 3:34 pmThese will be made as soon as I figure out how to sub unsweetened coconut for the sweetened. More brown sugar would throw off the topping flour/oil/sugar ratio, right? Maybe I could soak my coconut in a sugar syrup, but I’d like to use a minimum of sugar.
Momina Salim @ The whisking bowl says
March 1, 2016 at 7:02 amThese look great! All your recipes are amazing and turn out perfect when I try them! You’re definitely my go to for many recipes!
Meg says
February 15, 2017 at 12:16 pmCan I sub almond milk for dairy?
Meg says
February 15, 2017 at 12:17 pmOr maybe coconut milk?