Coconut Turmeric Muffins with Cocoa Nib Streusel
Back to Recipes & MoreIngredients
- ⅓ cup (72 g) Redpath® Dark Brown Sugar, firmly packed
- 2 tbsp (16 g) all-purpose flour
- 2 tbsp (12 g) large flake oats
- 2 tbsp (11 g) shredded coconut, unsweetened
- 2 tbsp (4 g) cocoa nibs
- 1 tbsp (6 g) cocoa powder
- ⅛ tsp (1 g) salt
- ¼ cup (57 g) butter, cubed
- 1 tsp (5 ml) vanilla extract
- 1 ¼ cup (156 g) all-purpose flour
- ⅓ cup (34 g) cocoa powder
- ¼ cup (31 g) whole wheat flour
- 2 tsp (10 g) baking powder
- ½ tsp (2 g) baking soda
- 2 tsp (4 g) ground turmeric
- 1 tsp (1 g) instant espresso
- 1 tsp (3 g) ground cinnamon
- ½ tsp (3 g) salt
- ¼ tsp (1 g) black pepper, freshly ground
- ¾ cup (150 g) Redpath® Organic Sugar
- ⅔ cup (160 ml) canned coconut milk, well-stirred
- ⅓ cup (69 g) coconut oil, melted
- 1 large egg
- 1 tbsp (15 ml) pure vanilla extract
- 2 tsp (10 g) fresh ginger, finely grated
- ½ cup (45 g) shredded sweetened coconut, lightly toasted
Instructions
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Preheat oven to 425ºF (220ºC). Line a 12 cup muffin tin with paper liners.
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While the oven is preheating, make the cocoa nib streusel.
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In a small bowl, combine the Redpath® Dark Brown Sugar, flour, oats, unsweetened coconut, cocoa nibs, cocoa powder and salt until thoroughly mixed.
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With a fork, or your hands, combine the butter and vanilla into the dry ingredients until coarse crumbs form. Set aside.
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In a large bowl, whisk together the all-purpose flour, cocoa powder, whole wheat flour, baking powder, baking soda, ground turmeric, instant espresso, cinnamon, salt and black pepper, until well-combined. Make a well in the middle. Set aside.
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In another bowl, whisk together the Redpath® Organic Sugar, canned coconut milk, coconut oil, egg, pure vanilla extract and finely grated ginger until thoroughly mixed.
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Pour the wet ingredients into the well of the flour mixture. Fold the mixture together, using as few strokes as possible, until just-combined. Fold in the toasted coconut.
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With a small ice cream scoop, fill each lined muffin well about ¾ full. Evenly divide and sprinkle the tops of the muffins with the cocoa nib streusel.
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Place into the preheated oven and bake for 10 minutes. Reduce temperature to 350ºF (175ºC). Bake for 15 to 20 minutes, or until a skewer inserted into the centre of a muffin comes out clean.
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Take out of the oven and allow to cool in the tin for about 5 minutes before removing from pan and placing onto a wire cooling rack to cool completely.
*Increase or decrease the amount of turmeric, if desired.
*Completely cooled muffins can be stored in an airtight container for up to 3 days. Muffins can also be wrapped in plastic wrap and placed into an airtight container, for up to 3 months.
