Toasted Coconut Muffins
Soft, moist toasted coconut muffins with bright lemon zest and melty white chocolate, finished with a crunchy coconut topping for the ultimate bakery style treat.
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Servings: 10 jumbo muffins
Ingredients
Muffin Batter
- 6 tbsp unsalted butter room temperature
- ¾ cup granulated sugar
- ¼ cup brown sugar
- ⅓ cup canola oil
- ⅔ cup sour cream
- ½ cup coconut milk
- 2 tsp vanilla bean paste or extract
- ¼ tsp coconut extract
- 3 large eggs room temperature
- 2 ¼ cups all-purpose flour
- ⅓ cup coconut flour
- 2 ¼ tsp baking powder
- ½ tsp baking soda
- ¾ tsp salt
- ½ cup toasted coconut
- 6 oz chopped white chocolate
- ½ cup white chocolate chips
- Zest of 1 lemon
Topping
- 2 –3 tbsp shredded or flaked coconut
- 2 –3 tbsp white chocolate chunks or chips
- 1 –2 tsp coarse sugar
Instructions
- Preheat oven to 425°F. Line or grease a jumbo muffin tin.
- Beat the butter, granulated sugar, and brown sugar together until light and fluffy.
- Mix in the oil and then eggs one at a time. Then add in the sour cream, coconut milk, and vanilla and beat until smooth.
- In a separate bowl, whisk together the flours, baking powder, baking soda, and salt.
- Gently fold the dry ingredients into wet until just combined.
- Fold in the toasted coconut, white chocolate, and lemon zest.
- Let the batter sit for 10–15 minutes.
- Then fill each muffin cup ¾ full.
- Mix together the topping ingredients and sprinkle on top of each muffin.
- Bake at 425°F for 10 minutes, then reduce the temperature to 350°F for 14–16 minutes, or until a toothpick comes out clean.
- (For standard muffins: 425°F for 8 minutes, then 350°F for 12–14 minutes.)
- Cover loosely with foil after 10 minutes if needed to avoid burning the coconut on top of the muffins.
- Cool in pan 5 minutes, then transfer to a wire rack.
Notes
Makes 10 jumbo muffins or about 14 standard muffins.