I have this weird issue with coconut. I like to pretend that I don’t love it, like it’s a flavor or ingredient I can sorta give or take. This is a dirty DIRTY lie that I need to stop telling myself.

What might be even weirder than my bizarre personal anti-coconut campaign, is that I have an internal monologue and I somehow lie to myself, and then believe that lie? So I trust myself, but I don’t trust myself?!?! And now I am just thoroughly confused.

In any event, because I have now fully, with everything in me, confessed and embraced my deep love for coconut, I made 3 different coconut treats. All in 1 weekend. And I still want to make more. I thought that maybe I could trick myself (there I go lieing to myself again…) into over doing it on coconut and then somehow forgetting about it for a little while and moving onto another flavor to obsess about. This is not happening. In fact, it’s just making my coconut love build momentum and want to make everything coconut flavored.

I love when I take a bite of something and can taste all of the ingredients that went into it. Immediately I could taste the tartness of the sour cream and the nutty sweetness of the coconut. I suppose you could try adding buttermilk or yogurt in place of the sour cream, but the sour cream was really really delicious! They aren’t overly sweet either, it’s the perfect amount to give the coconut a little boost and really make these like a muffin, not a cupcake.

Notes:
I also made mini donuts (in my nifty mini donut pan) with this recipe with just one minor adjustment to the recipe: I used 1 tsp baking powder instead of the 1 1/2 tsp in the muffin recipe. I minimized the baking powder because I didn’t want them to rise TOO much… turned out to be a really good decision. I lowered the baking time to about 12 minutes also. They turned out darling!

Most muffins are best the day they’re baked, but these muffins are still super moist and delicious even 3 days later… I KNOW because I miraculously still had 1 lone muffin on my counter 3 days after I baked them, so of course I ate it.

I made a vegan triple coconut cake recently that is the vegan alternative to this cake, for all your vegans out there.

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Dreamy Coconut Sour Cream Muffins

Dreamy Coconut Sour Cream Muffins

Ingredients

  • 1/2 cup coconut oil, melted and cooled
  • 1 1/4 cup all-purpose flour
  • 1 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1 cup sour cream (I used light)
  • 1/3 cup sugar
  • 1 large egg, at room temperature
  • 1 tsp almond extract
  • 3/4 cup sweetened shredded coconut, divided

Instructions

Preheat oven to 375°F. Line 12 muffin tins with paper liners. You can also just spray non stick spray in the tins and forgo the liners.

In a medium bowl, whisk together the flour, baking powder and salt. Stir in 1/2 cup shredded coconut. In a separate bowl, whisk together egg, sugar, cooled coconut oil, sour cream and almond. Stir wet ingredients into dry ingredients, stir just until just combined.

Scoop batter into prepared muffin cups and sprinkle the top with remaining 1/4 cup coconut.

Bake until a toothpick inserted into the center of a muffin comes out clean, about 20 minutes.

Cool muffins in the tin for about 10 minutes, then transfer muffins to a wire rack to finish cooling completely. Transfer muffins to a rack and let cool.

Store in an airtight container on the counter for up to 3 days.

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Recipe adapted from Smitten Kitchen

Mother’s Day is this weekend, juuuuust in case you didn’t know. You should make these for a mom in your life. Whether it’s your mom, or just someone you know who is a mom, she’ll appreciate it. I know I would!