Coconut Crumb Muffins
Author: Audra
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
- 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
Recipe by The Baker Chick at https://www.thebakerchick.com/coconut-crumb-muffins/
3.5.3208