Coconut Crumb Muffins

Coconut Crumb Muffins -

There

A few weeks ago, I was walking through my local coffee shop for an afternoon pick- me-up latte and I made a spur of the moment decision to try a something of the case of the bakery. Unless it's a Balthazar almond croissant (which is the best thing in the world and you must try if you come to New York, so I'll recreate) I do not usually buy coffee stuff. But the muffin was really good and I just had to try. Then, once I tried it, I liked it and had to recreate, so here it is.

The muffin muffin part of this is quite simple. Great texture, subtle coconut flavor without the texture of coconut flakes that I do not always like it, then topped with a delicious macaroon crumble-like. I could not get enough of these muffins. They are not too sweet, but the crumble adds just enough to make them feel a bit decadent. I used all the flour of wheat which was delicious but regular flour AP works too. Another thing to note is extracted from coconut. I like to have on hand because it adds a nice little bit of extra coconut flavor. If you did not so it will always be beautiful with just vanilla.

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Coconut Crumb Muffins

Ingredients

• 2 cups all-purpose or whole wheat flour pastry
• ¾ cup sugar
• 1 tablespoon baking powder
• 1 cup whole milk (room temperature)
• ½ cup coconut oil, melted
• 1 teaspoon vanilla extract
• extract ¼ teaspoon coconut coffee (optional)
• 2 large eggs (room temperature)

Topping:

• ½ cup all-purpose flour
• ½ cup shredded, sweetened coconut
• ¼ cup coconut oil, melted
• 3 tablespoons brown sugar

Instructions

1. Preheat oven to 375F. Fill muffin tins with liners, set aside.
2. In a large bowl, whisk together coconut oil, eggs, sugar and milk until smooth. Add the vanilla and whisk in.
3. In a small bowl, mix together flour and baking powder. Stir the wet ingredients until combined, do not over mix.
4. Divide batter among liners- filling ¾ of the way. Set aside while you make the topping

For the filling :.

1. Combine flour, coconut and brown sugar. Add coconut oil and mix with a fork until crumbs form. Sprinkle over muffins.
2. Bake for 15-20 minutes or until a toothpick inserted in center of a muffin

Notes

Recipe makes 6 mega muffins, regular size 12 or 24 mini :)

Adapted from King Arthur flour

3.5.3208

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