I feel kind of strange posting this recipe. I’m not going to lie, I wasn’t a huge fan of these muffins. I know, “Why on earth are you giving us the recipe then!?” Well, everyone else loved them. A lot. They’re also on the near side of healthy, so they’re definitely a valuable addition.
I think I have a pretty good palate, but I can’t like everything. I’ll give the recipe as is, but if I was to make these again, I’d increase the sugar to 2/3 of a cup(form 1/3), add 1/4 teaspoon of lime zest and 1/3 cup chopped pineapple.
I’m a bit greedy with my muffins. I can’t settle for a plain batter with nothing going on inside. I like pockets of fruit, tunnels of flavour and the most muffin for my mouth. That came out wrong. Point is, these are very simple, not too sweet, dense muffins- which are perfectly fine. Perhaps if you’re more into a plainer flavour profile, make these as is. I would recommend though, spreading with ginger marmalade, brown butter or even toasting them (if you can manage or have a toaster oven) and spreading both on. Like I said, I’m greedy.
Double Coconut Muffins
Adapted from Smitten Kitchen
- 1/4 cup virgin coconut oil
- 1/4 cup butter, browned and cooled
- 3/4 cup all-purpose flour
- 1/2 cup whole wheat flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon table salt
- 1 cup full fat Greek-style yogurt, at room temperature is best
- 1/3 cup granulated sugar
- 1 large egg, at room temperature is best
- 1 teaspoon vanilla extract
- 3/4 cup sweetened shredded coconut, toasted, divided and cooled
- Preheat oven to 375°F. Either grease 10 muffin cups with butter or coconut oil, or line them with papers.
- Brown butter: in a small saucepan (I know it may seem cumbersome but it adds SO much flavour). Bring to a simmer, swirly often until browned, about 10 minutes. Remove from heat and add coconut oil until melted. Set aside to cool.
- On the stove in a pan, toast coconut on low heat, stirring often, about 10 minutes. Set aside to cool. Ideally do steps 2-3 together before starting the muffin batter.
- In a medium bowl, whisk together your flours, baking powder and salt. Stir 1/2 cup shredded coconut.
- In a separate bowl, whisk together egg, sugar, coconut oil, yogurt and vanilla. Stir into dry ingredients until just combined.
- Divide batter among prepared muffin cups then sprinkle the top with remaining 1/4 cup coconut, about 1 to 2 teaspoons on each.
- Bake until a tester inserted into the center comes out batter-free, about 20 minutes. Transfer muffins to a rack and let cool.