|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.|
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
* 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.
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)
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.