Once again I am going to prove I am a fool for Deb at Smitten Kitchen. Despite the fact that she is working 30 hours a day on her new cookbook, she regularly publishes lovely recipes online AND tends to her toddler. Who does that?? Well, to honor her and do justice to two of my favorite ingredients, herewith a recipe that uses LOTS of coconut and yogurt, too! And we will soon have goat yogurt on the farm, so there shall be no excuses for not making this! Thanks again, Deb:)
Although these are a fine muffin as is, the potential for adaptation is almost endless. You could make them triple coconut muffins (and dairy free) by using coconut milk instead of yogurt, but I do like the texture that the tangy yogurt imparts and these muffins have no lack of coconut flavor. You could make mango-coconut muffins by adding a cup or so of diced mango chunks to the batter; pina colada muffins would use the same volume of pineapple chunks. You could replace the yogurt with mashed banana or banana puree to make a banana-coconut muffin and if you’re into that whole lime-in-the-coconut thing, you could add a teaspoon of lime zest. Chocolate chips? (1 cup), Macadamia nuts? (1/2 to 3/4 cup, toasted and chopped)… see? Endless possibilities.
If your yogurt and egg are not at room temperature, they will re-solidify the coconut oil, which is fine for baking but makes the batter quite thick and difficult to stir, like a cookie batter. It’s much easier, however, if you let the ingredients warm up.
Yield: 10 – 12 standard muffins
1/2 cup virgin coconut oil
3/4 cup all-purpose flour
1/2 cup whole wheat flour
1 1/2 teaspoons baking powder
1/4 teaspoon table salt
1 cup full fat Greek-style yogurt or goat yogurt, room temperature is best
1/3 cup granulated sugar
1 large egg, at room temperature is best
1 teaspoon vanilla extract
3/4 cup sweetened shredded coconut, divided
Preheat oven to 375°F. Either grease 10 muffin cups with butter or coconut oil, or line them with papers.
[If you’re out of paper liners, cut parchment paper into 5-inch squares and form them into your empty muffin cups, pressing any creases flat. They won’t stay put until you fill them with batter, and you should make sure you push that batter down so it gets into the corners, but otherwise, they should work as well as the real deal.]
In a small saucepan, warm your coconut oil just until it melts. It should still be on the cool side.
In a medium bowl, whisk together flours, baking powder and salt. Stir 1/2 cup shredded coconut. In a separate bowl, whisk together egg, sugar, coconut oil, yogurt and vanilla. Stir into dry ingredients until just combined. Divide batter among prepared muffin cups then sprinkle the top with remaining 1/4 cup coconut, about 1 to 2 tablespoons on each.
Bake until a tester inserted into the center comes out batter-free, about 20 minutes. Transfer muffins to a rack and let cool.
Do ahead: Usually, muffins are best on day one, but Deb promises that by day three they are almost as moist and tender as day one. Store in an airtight container at room temperature.