I’ve always liked coconut, but lately I’ve developed a serious thing for it. From coconut almonds and yogurt to coconut chips – I’m obsessed.
I’ve even been slathering my hair in coconut oil for a deep conditioning treatment and let me tell ya, it’s pretty darn amazing. It kinda makes me feel like I’m 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 – I just kicked up the coconutty goodness because like I said – I’m obsessed!
I loaded the already delicious batter with full fat coconut Greek yogurt, coconut almonds and a little extra shredded coconut – seriously, they’re coconut muffin perfection. And the texture is to die for – think scone meets muffin. Now ya want a scone, don’t ya?
These coconut muffins also stay super moist for a couple of days which is an added bonus if you don’t have people to pawn them off on. Being on maternity leave omits a great deal of mouths that I’m 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 you’re looking for a new muffin recipe or a little treat for the coconut lover in your life – these coconut muffins are perfect.
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)
1. Preheat oven to 375°F. 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.
- 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 KitchenAll images and text ©
Follow Jamie on Instagram. We love to see what you're baking from MBA! Be sure to tag @jamiemba and use the hashtag #mbarecipes!
Monday 17th of July 2017
These taste so good, we have a dairy free memeber in our fam so just sub the butter - and last batch I even added the leftover strawberry compote. Thanks for sharing :)
Thursday 20th of July 2017
I'm so glad everyone liked them, Amy!
Tuesday 7th of February 2017
Thank you soooo much for all of your wonderful recipes. I have learned a whole lot from you.... would love to try this but getting a greek yoghurt where i am will take forever. What can be substituted for greek yoghurt please?.
Tuesday 7th of February 2017
You're very welcome, Tolu! Try substituting sour cream or regular yogurt. Let me know how it goes!
Saturday 25th of April 2015
So awesome!! I used macadamia nuts instead of almonds and it was delicious!!
Tuesday 28th of April 2015
Sarah- Macadamia nuts sound like a great addition. Thanks for visiting.
Monday 7th of April 2014
I adore anything coconut so can't wait to try these. I've made coconut cakes where I've also subbed coconut sugar in for the sugar. It adds a bit of a caramel flavor. I don't know if I can find coconut almonds so it will probably help to change out the sugar. It's also lower glycemic. Where do you find the coconut almonds?
Monday 5th of May 2014
Hi Robin, I've found coconut almonds in the grocery section of my local Target and the grocery store. They're made by Blue Diamond. - Jamie
Friday 21st of March 2014
I made these last weekend and toasted both the coconut and the almonds, mixing both in the batter AND sprinkling on top. I also added dark chocolate chips which made these not so healthy but they were GOOD :) I couldn't find any coconut yogurt so I used plain and that worked just fine.