Crazy for Coconut

My mother in law does not like coconut.  I've never understood this because I think coconut is one of the great flavors out there in the giant flavor universe.  She likes lots of other things so it's not as though she's a picky eater or anything like that.  But still...  Coconut is so yummy.  How can you not love it?

Make sure to top each muffin with lots of shredded coconut.  I used about 1/2 cup instead of the remaining  1/4 cup called for in the recipe.

I am especially excited by virgin coconut oil.  This is a wonder ingredient.  It adds a subtle coconut flavor and is especially tasty in baked goods.  And, coconut oil is becoming much more popular.  The first time I bought it I had to track it down at Whole Foods, my go-to source for anything "healthy".   Now it's available pretty much everywhere they sell olive oil.

This recipe packs a double coconut punch combining the coconut oil with sweetened shredded coconut.  In fact, these little muffins are so dense with coconut flavor and could almost be served as a dessert, if you're into pound cake-y kinds of desserts.   The sprinkle of toasted coconut on top of each little muffin, which are really more like little cakes, if you ask me,  makes for a really lovely presentation.  And I'm all for lovely presentation.

Double Coconut Muffins
(Smitten Kitchen)

*  Note:  I used 1/2 cup of shredded coconut in the batter and another 1/2 cup to sprinkle on top of each muffin.  I like the little "crunch" the toasted coconuts gives when you bite into the muffin.  Either way, these are delicious.  

Ingredients:

1/2 cup virgin coconut oil
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, divided (see note above)

Directions:

Preheat oven to 375°F. Either grease 10 muffin cups with butter or coconut oil, or line them with papers.


In a small saucepan, warm your coconut oil just until it melts. It should still be on the cool side.

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.