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Double coconut muffins

INGREDIENTS
  • 1/2 cup (110 grams) virgin coconut oil
  • 3/4 cup (95 grams) all-purpose flour
  • 1/2 cup (60 grams) whole wheat flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon table salt
  • 1 cup (230 grams) full fat Greek-style yogurt, at room temperature is best
  • 1/3 cup (65 grams) granulated sugar
  • 1 large egg, at room temperature is best
  • 1 teaspoon (5 ml) vanilla extract
  • 3/4 cup (90 grams) sweetened shredded coconut, divided


DIRECTIONS
  1. Preheat oven to 375°F. Either grease 10 muffin cups with butter or coconut oil, or line them with papers.
  2. In a small saucepan, warm your coconut oil just until it melts. It should still be on the cool side.
  3. 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.
  4. Bake until a tester inserted into the center comes out batter-free, about 20 minutes. Transfer muffins to a rack and let cool.
  5. Do ahead: Usually, muffins are best on day one but I just had one of these on day three and found them almost as moist and tender as day one. Store in an airtight container at room temperature.
Made on
Tilda