Double Coconut Muffins

double coconut muffin solo

These muffins are simply heavenly.  Moist, light, and tender.  Definitely on the sweet side (so sweet in fact that I’ve filed them into the Dessert category, in addition to Breakfast), but not in an over-the-top way.  I love that the light muffin crumb is like a white background, letting the coconut flavor shine through.

I first made these muffins last year.  They popped into my mind again when I received my massive tub of coconut oil from Amazon a couple weeks ago.  I’m telling you, batches of these muffins are a great use for coconut oil :)

coconut oil drizzle

If you’d like to cut down on the sugar, I’m sure you could sub in unsweetened shredded coconut into the batter, and use unsweetened flaked for the tops.

muffin batter in panmuffin batter w/ coconut topping

But sometimes some sweet indulgence is in order.

double coconut muffins cooling

I haven’t tried to veganize this recipe yet.  The most obvious sub would be to use a soy yogurt instead of the Greek. But I’m a bit worried the texture would suffer.  Thoughts?  Experience in subbing for Greek yogurt in baking?

Double Coconut Muffins – barely adapted from Smitten Kitchen

  • 1/2 cup, minus 2 tbsp., coconut oil
  • 3/4 cup all-purpose flour
  • 1/2 cup whole wheat flour
  • 1 1/2 tsp. baking powder
  • 1/4 tsp. table salt
  • 7 oz. 2% Greek yogurt, at room temperature
  • 1/3 cup granulated sugar
  • 1 large egg, at room temperature
  • 1 tsp. vanilla extract
  • 3/4 cup sweetened shredded coconut, divided

Preheat oven to 375°F. Lightly grease 7-8 muffin cups with coconut oil.

In a small saucepan, warm your coconut oil just until it melts (you could also heat it briefly in the microwave). It should still be on the cool side.

In a medium bowl, whisk together your flours, baking powder and salt. Stir in 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 tsp. on each.

Bake until a tester inserted into the center comes out batter-free, about 20 min. Transfer muffins to a rack and let cool.

Yield – 7-8 muffins


4 thoughts on “Double Coconut Muffins

  1. These look & sound yummy Kelly. I realyy enjoy breakfast food with some texture.

    Inspector Stanley Hopkins

  2. Kelly these muffins looks really good and tempting. I am not a muffin person but since there is double coconut, I am game for it :-) Yum!Your photos are beautiful! Keep creating. I love your site.

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