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Iโve always liked coconut, but lately Iโve developed a serious thing for it. From coconut almonds and yogurt to coconut chips โ Iโm obsessed.
Iโve even been slathering my hair in coconut oil for a deep conditioning treatment and let me tell ya, itโs pretty darn amazing. It kinda makes me feel like Iโm at a spa even if I happen to be sporting sweats, no makeup, and a spit up covered burp cloth on my shoulder 24-7.
I bookmarked a recipe for Double Coconut Muffins from Smitten Kitchen months ago and finally decided to give them a whirl last week โ I just kicked up the coconutty goodness because like I said โ Iโm obsessed!
I loaded the already delicious batter with full fat coconut Greek yogurt, coconut almonds and a little extra shredded coconut โ seriously, theyโre coconut muffin perfection. And the texture is to die for โ think scone meets muffin. Now ya want a scone, donโt ya?
These coconut muffins also stay super moist for a couple of days which is an added bonus if you donโt have people to pawn them off on. Being on maternity leave omits a great deal of mouths that Iโm able to fill will baked goods, so it was great to be able to nosh on these over the course of a few days.
Whether youโre looking for a new muffin recipe or a little treat for the coconut lover in your life โ these coconut muffins are perfect.
Coconut Muffins
Ingredients:
1/2 cup extra virgin coconut oil
1 1/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1 cup sweetened shredded coconut, divided use
1 cup full fat Greek-style coconut yogurt, at room temperature
1/3 cup granulated sugar
1 large egg, at room temperature
1 teaspoon vanilla extract
1/2 cup chopped almonds (see note below)
Directions:
1. Preheat oven to 375ยฐF. Line a muffins tin with paper liners or spray with nonstick cooking spray.
2. In a small saucepan, over low heat, warm your coconut oil until it's just melted.
3. In a medium bowl, whisk together flour, baking powder and salt. Stir in 3/4 cup shredded coconut. In a large bowl with an electric mixer, mix together coconut oil, yogurt, sugar, egg and vanilla. Stir dry ingredients into wet ingredients until just combined. Fold in chopped almonds. Using a large scoop (3 tablespoons), divide batter among prepared muffin wells and sprinkle the top with remaining 1/4 cup shredded coconut.
4. Bake in preheated oven for 18-20 minutes or until a toothpick inserted into the center comes out clean. Transfer muffins to a rack and let cool.
Notes:
- I found that these muffins were best served the day they were made. However, they will keep in an airtight container at room temperature for up to 3 days.
- I used Blue Diamond Toasted Coconut Almonds. They're so delicious and perfect for snacking.
Adapted from Smitten Kitchen
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These taste so good, we have a dairy free memeber in our fam so just sub the butter โ and last batch I even added the leftover strawberry compote. Thanks for sharing :)ย
Iโm so glad everyone liked them, Amy!
Thank you soooo much for all of your wonderful recipes. I have learned a whole lot from youโฆ. would love to try this but getting a greek yoghurt where i am will take forever. What can be substituted for greek yoghurt please?.
Youโre very welcome, Tolu! Try substituting sour cream or regular yogurt. Let me know how it goes!
So awesome!! I used macadamia nuts instead of almonds and it was delicious!!
Sarah-
Macadamia nuts sound like a great addition. Thanks for visiting.
-Jamie
I adore anything coconut so canโt wait to try these. Iโve made coconut cakes where Iโve also subbed coconut sugar in for the sugar. It adds a bit of a caramel flavor. I donโt know if I can find coconut almonds so it will probably help to change out the sugar. Itโs also lower glycemic. Where do you find the coconut almonds?
Hi Robin,
Iโve found coconut almonds in the grocery section of my local Target and the grocery store. Theyโre made by Blue Diamond.
โ Jamie
Thanks, Iโll look for them!