Upon her move to Berlin, friend Sevi bequeathed me her jar of coconut butter – an ingredient I’d heard whispers of online, but had yet to toy with myself. Sev uses it for her luscious locks, but of course I only want to know how I might best incorporate it into my kitchen.
Deb’s double coconut muffins are just the thing to counterbalance the nasty gray blanket that’s been suffocating the city as of late. While hail battered against the windowpanes this afternoon, my oven was emitting delicate buttery curls of coco-scent. You must be a coconut aficionado to adore these – duh, and sorry Janet – because they’re nothing less than an homage to the mellow sweetness of its flakes.
Next time I will add lime zest.
Double Coconut Muffins
adapted ever so slightly from smitten kitchen.
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
1/3 cup (65 grams) granulated sugar*
1 large egg at room temperature
1 teaspoon (5 ml) vanilla extract
1/2 cup (90 grams) sweetened shredded coconut*
scant handful toasted coconut flakes
*Alternatively, if you can only find unsweetened shredded coconut, do as I did and increase the sugar to 1/2 c.
1. Preheat oven to 375°F. Either grease 10 muffin cups with butter or coconut oil, or line them with papers, or bust out those silicone cups you’re always so thankful you have.
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 the two 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.
4. Divide batter among prepared muffin cups then sprinkle the top with coconut flakes. Bake about 20 minutes, until a tester inserted in the middle comes out clean. Transfer muffins to a rack and let cool.