Coconut Muffins

As I am posting this, these muffins are receiving rave reviews from my teenage daughters!

This makes me a very happy mama! If you are a coconut lover you will enjoy these muffins as a little afternoon snack or for breakfast. They are so easy and quick to make that they could easily be made fresh for a weekend breakfast treat. No mixer is needed for this batter, it comes together effortlessly just by using a spatula! I used mostly unsweetened coconut in the batter (1 cup unsweetened and 1/2 cup sweetened) and I found them plenty sweet enough. I also had some flaked coconut leftover from making the coconut layer cake (see here), so I used it for the tops. I just like the rustic look of it! Make a cup of coffee and enjoy!

Ingredients:
2 1/2 cups flour
2 teaspoons baking powder
1/2  teaspoon salt
1 cup sugar
1 1/2 cups canned coconut milk
2 eggs
1/4 cup coconut oil
Zest of 1 lemon
1 teaspoon pure vanilla extract
1 teaspoon coconut extract (optional)
1 1/2 cups shredded sweetened/unsweetened coconut,
 plus more for topping the muffins

Preparation:

Preheat oven to 350 degrees F. Line muffin pans with paper muffin cups. Spray bottoms of paper cups with cooking spray. Set aside

In a large bowl , whisk together the first 3 ingredients, set aside.

In another medium bowl, whisk sugar with coconut milk, eggs, oil, zest and extracts. Gently mix wet ingredients into the dry ingredients using a spatula and a gentle folding technique, just until dry ingredients are moistened (lumps may remain). Gently stir in coconut.

Scoop batter into prepared muffin pans. Sprinkle approximately 1/2 teaspoon coconut on top of each muffin. Bake 25-29 minutes, or until a toothpick inserted into the center of a muffin comes out clean with only a few moist crumbs attached. Cool in pan 5 minutes. Remove muffins from pan and cool on a wire rack. These are best served warm or at room temperature.

Makes 15 standard size muffins