Mini Coconut Muffins

Most days of the week my living room looks like a tornado just passed through it.

Sometimes I wonder why I even bother cleaning up.

My daughters and nephew have a real knack for covering every square inch of our floor with various kid-centric things.

If only I could snap my fingers like Mary Poppins to put everything back in its place.

That would be sweet.

Mini Coconut Muffins adapted from Dishing Up Delights

Makes 24 mini muffins (or 7 regular sized muffins)

Ingredients

Muffin batter
1 ½ cups all-purpose flour
½ cup granulated sugar
½ teaspoon salt
2 teaspoons baking powder
¼ cup vegetable oil
1 egg
⅓ cup milk
½ teaspoon coconut extract
1 cup sweetened shredded coconut

Crumb topping
½ cup granulated sugar
⅓ cup all-purpose flour
¼ cup butter, melted
1 ½ teaspoons ground cinnamon

Directions

  1. Preheat oven to 400⁰F. Grease mini muffin cups with non-stick spray or line with mini muffin liners.
  2. In a large bowl, whisk together the flour, sugar, salt and baking powder.
  3. In a separate large bowl whisk together vegetable oil, egg, milk, and coconut extract. Add the wet ingredients to the dry ingredients until just combined. Do not over mix.  Batter will be thick and slightly lumpy. Fold in coconut. Fill mini muffin cups to the top.
  4. To make the crumb topping, in a small bowl add the sugar, flour, butter, and cinnamon. Mix together with fork and sprinkle over muffins batter.
  5. Bake for 12 to 15 minutes. (For regular sized muffins, bake 20-25 minutes.)

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