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.