These muffins have a little less gluten than a typical recipe and have a lot of coconut flavor!
To reduce the gluten, I replaced 1 cup of AP flour with a 1/4 cup of coconut flour. coconut flour is extremely absorbent, so with that substitution, I use two eggs to provide moisture and structure to the batter. I also decided to use coconut oil rather than melted butter or vegetable oil to amp-up the coconut flavor. I also use buttermilk to add some fat and a little twang of sourness to again amp-up the flavor..
Coconut Chocolate Chip Muffins
For coconut lovers - a nice breakfast treat or as an accompaniment for an afternoon coffee!
Coconut Chocolate Chip Muffins
INGREDIENTS
Muffins
1 cup all-purpose flour
1/4 cup coconut flour
1/4 cup granulated sugar
1 tablespoon baking powder
1 teaspoon salt
2 eggs
1 cup buttermilk
1/2 cup coconut oil, melted
1 teaspoon vanilla
1 cup toasted sweetened coconut
1/2 cup dark chocolate chips
Topping
2 tablespoons cold butter, diced
1/4 cup packed light brown sugar
1/4 cup toasted sweetened coconut
2 tablespoons all-purpose flour
1/4 teaspoon kosher salt
PROCEDURE
Heat oven to 400°F. Place paper baking cup in each of 12 regular-size muffin cups. In medium bowl, stir together flour, sugar, baking powder and salt; set aside.
In large bowl, beat eggs with electric mixer on medium speed 3 to 4 minutes or until light yellow in color. On low speed, beat in buttermilk. While mixer is running on low speed, add melted coconut oil in a thin stream and vanilla - beat to combine
On low speed, gradually beat in flour mixture just until incorporated. Add toasted coconut and chocolate chips; mix by hand to combine. Divide batter evenly among muffin cups.
To prepare topping - In a small bowl, using your fingers massage all ingredients until uniformly combined.. Sprinkle evenly over batter in cups.
Bake 20 to 24 minutes or until toothpick inserted in centers come out clean.
Cool about 5 minutes before serving. Store in airtight container.
INGREDIENTS
Muffins
1 cup all-purpose flour
1/4 cup coconut flour
1/4 cup granulated sugar
1 tablespoon baking powder
1 teaspoon salt
2 eggs
1 cup buttermilk
1/2 cup coconut oil, melted
1 teaspoon vanilla
1 cup toasted sweetened coconut
1/2 cup dark chocolate chips
Topping
2 tablespoons cold butter, diced
1/4 cup packed light brown sugar
1/4 cup toasted sweetened coconut
2 tablespoons all-purpose flour
1/4 teaspoon kosher salt
PROCEDURE
Heat oven to 400°F. Place paper baking cup in each of 12 regular-size muffin cups. In medium bowl, stir together flour, sugar, baking powder and salt; set aside.
In large bowl, beat eggs with electric mixer on medium speed 3 to 4 minutes or until light yellow in color. On low speed, beat in buttermilk. While mixer is running on low speed, add melted coconut oil in a thin stream and vanilla - beat to combine
On low speed, gradually beat in flour mixture just until incorporated. Add toasted coconut and chocolate chips; mix by hand to combine. Divide batter evenly among muffin cups.
To prepare topping - In a small bowl, using your fingers massage all ingredients until uniformly combined.. Sprinkle evenly over batter in cups.
Bake 20 to 24 minutes or until toothpick inserted in centers come out clean.
Cool about 5 minutes before serving. Store in airtight container.
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