Coconut Crumb Muffins
Yield: 12 muffins
  • 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
  1. Preheat oven to 375F. Fill muffin tins with liners, set aside.
  2. In a large bowl, whisk together the coconut oil, eggs, sugar, and milk until smooth. Add the vanilla and whisk in.
  3. In a small bowl stir together the flour and baking powder. Stir into the wet ingredients, just until combined, don't over mix.
  4. Evenly divide the batter amongst the liners- filling ¾ of the way. Set aside while you make the topping.
For the topping:
  1. 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.
  2. Bake for 15-20 minutes or until a toothpick inserted into the center of a muffin
Recipe makes 6 mega muffins, 12 regular sized, or 24 mini :)

Adapted from King Arthur's Flour
Recipe by The Baker Chick at