Coconut Crumb Muffins

By vealam

Ingredients

• Topping:
• 2 cups all purpose or whole wheat pastry flour
• 3/4 cup sugar
• 1 tablespoon baking powder
• 1 cup whole milk (room temperature)
• 1/2 cup coconut oil, melted
• 1 teaspoon vanilla extract
• 1/4 teaspoon coconut extract (optional)
• 2 large eggs (room temperature)
• 1/2 cup all purpose flour
• 1/2 cup shredded, sweetened coconut
• 1/4 cup coconut oil, melted
• 3 tablespoons brown sugar

Details

Servings 12
Adapted from thebakerchick.com

Preparation

Step 1

Preheat oven to 375F. Fill muffin tins with liners, set aside.
In a large bowl, whisk together the coconut oil, eggs, sugar, and milk until smooth. Add the vanilla and whisk in.
In a small bowl stir together the flour and baking powder. Stir into the wet ingredients, just until combined, don't over mix.
Evenly divide the batter amongst the liners- filling ¾ of the way. Set aside while you make the topping. For the topping:
Stir together the flour, coconut, and brown sugar. Add the coconut oil and stir together with a fork until crumbs form. Sprinkle over the muffins.
Bake for 15-20 minutes or until a toothpick inserted into the center of a muffin.