Yield: 12 muffins
Coconut Crumb Muffins
Ingredients
- 2 cups all purpose or whole wheat pastry flour
- 3/4 cup sugar
- 1 tablespoon baking powder
- 1 cup whole milk (room temperature)
- 1/2 cup coconut oil, melted
- 1 teaspoon vanilla extract
- 1/4 teaspoon coconut extract (optional)
- 2 large eggs (room temperature)
Topping:
- 1/2 cup all purpose flour
- 1/2 cup shredded, sweetened coconut
- 1/4 cup coconut oil, melted
- 3 tablespoons brown sugar
Instructions
- 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 3/4 of the way. Set aside while you make the topping.
For 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
Notes
Recipe makes 6 mega muffins, 12 regular sized, or 24 mini :)
Adapted from King Arthur's Flour