Coconut Crunch Muffins

Photo by recipe author

Servings: 12
Preparation Time: 10 minutes plus 25-30 minutes baking time

MUFFINS:

3/4 cup half n’ half or whole milk
1/4 cup lemon juice or vinegar
1 cup organic whole sugar
1/3 cup butter, melted
1 egg
1 tablespoon lemon zest
1 teaspoon vanilla extract
1 1/2 cups flour
1 cup coconut flour
1/2 cup flaked coconut, toasted
1 teaspoon baking powder
1 teaspoon baking soda
2 1/2 cups berry mix, frozen

TOPPING:

3/4 cup toasted flaked coconut

1. Preheat oven to 375 degrees F. Grease a 12-cup muffin pan or line with paper liners.

2. MUFFINS: Combine milk and lemon juice in a large bowl; milk will thicken. Whisk in next 5 ingredients until well combined. Add next 5 ingredients. Add frozen fruit and stir lightly until just combined into the batter. Spoon batter into prepared muffin cups.

3. TOPPING: Sprinkle each muffin with 1 tablespoon toasted coconut.

4. Bake in a preheated oven 25-30 minutes or until a toothpick inserted in the center comes out clean. Let muffins sit for 10-15 minutes before removing from pan. Cool on a wire rack.

Recipe submitted by Agnes, Schaumburg, IL

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Published on June 2, 2010

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7 Comments

Lisa January 8, 2011 at 4:37 pm - Reply

I just made these again, following the exact instructions (in case I made a mistake last time) and the same thing happened–the batter was like cookie dough. This time I added a small amount of milk, but left the dough thick.  It was not near as good as the previous batch (when I added milk until the batter could be stirred).  Next time I will use less flour and see what happens.  I am in New Mexico–maybe the high altitude is the culprit?  They are still good though as this appears to be a forgivable recipe!

Lisa December 31, 2010 at 8:08 pm - Reply

I made this for a brunch with friends today.  Two weird things happened:  the consistency (before adding the berry mix) was like cookie dough.  I went back over the recipe step by step and did not make any errors that I could recall (no extra flour, etc.).  So I ended up adding milk until it could be stirred.  It was still super thick when I put it in the muffin pans and I was so afraid they would not turn out.  Then the recipe made 18 muffins, not 12.  Somehow they turned out awesome and were delicious!  The top was a bit too brown as they required the full baking time due to the extra milk, but they were not burned.  I will make them again!

Jennifer October 23, 2010 at 3:39 pm - Reply

When you do substitute another fat for butter, you have to take into account the water content of the butter. Sometimes recipes might get lighter, but sometimes you just get a crumbly, flat mess. Many ingredients rely on water/steam to undergo their magical transformation in the oven. Baking is a science first, art second.

Brian June 3, 2010 at 6:48 pm - Reply

Please remember that butter has been unfairly maligned as a bad fat. Butter from the milk of grass-fed cows, such as what Tropical Traditions sells on their GrassfedTraditions.com website, is very healthy.

diane June 3, 2010 at 6:43 pm - Reply

I use coconut oil in my muffins.  It makes a light textured yummier version in baked goods especially cookies.

Sarah June 2, 2010 at 9:49 pm - Reply

Yes, you can use coconut oil instead of butter. Whenever the fat in question is going to be used in a liquid state in the recipe you’re almost always safe substituting coconut oil for it.

R K June 2, 2010 at 9:01 pm - Reply

these sound yummy – but surely one could use coconut oil instead of butter for the fat??  I’m on the lookout for recipe which do so, and this looks like it could’ve been a prime candidate?!

Coconut Crunch Muffins