1/2 cup (110 grams) virgin coconut oil
3/4 cup (95 grams) all-purpose flour
1/2 cup (60 grams) whole wheat flour - For a healthier muffin, you can use all whole wheat flour, but it will taste different. When I made it, I reversed the amounts and used 3/4 whole wheat flour and 1/2 cup white (fibre added) flour.
1 1/2 teaspoons baking powder - Consider using 1 1/4 teaspoons. I could taste the baking powder with this amount and don't mind a denser muffin.
1/4 teaspoon table salt
1 cup (230 grams) full fat Greek-style yogurt, at room temperature is best - I used fat free plain yogourt - not greek - and it worked perfectly out of the fridge. FF Greek is probably thicker so I can see why you would want it slightly warm, but this isn't a real issue. You just have to whisk harder. Still tangy, but not overly tangy. I was happy with the texture too.
1/3 cup (65 grams) granulated sugar - I used the full amount of sugar here because I used unsweetened coconut, but if you are making a "healthy" muffin to eat for breakfast, you can easily cut the sugar completely or in half.
1 large egg, at room temperature is best - It doesn't matter what temperature it is.
1 teaspoon (5 ml) vanilla extract - I used slightly more.
3/4 cup (90 grams) sweetened shredded coconut, divided into 1/2 cup for the batter and 1/4 cup for the top. I would DEFINITELY use unsweetened shredded coconut unless you want to call these things cupcakes instead of muffins. I would also use ever so slightly more coconut than called for in the batter (if you are a coconut person). It is so good.
Preheat oven to 375°F. Either grease 10 muffin cups with butter or coconut oil, or line them with papers. - This recipe yielded 11 muffins for me, but it could have yielded 10 or 12 depending on how big or small you want them and how evenly you divide
[Oh, you’re out of paper liners too? 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.] - I greased with coconut oil then used parchment paper because I was nervous it wouldn't come out. This worked, but it would work just as well with muffin papers or parchment paper on its own and save you the extra calories from the oil not that it really matters at this point, but you know.
In a small saucepan, warm your coconut oil just until it melts. It should still be on the cool side. - Microwave it in a microwave friendly dish at 30 second increments stirring in between. It took me just over a minute.
In a medium bowl, whisk together your 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 teaspoons 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.