• Desserts & Sweets,  Muffins,  Recipes

    Coconut Crumb Banana Muffins

    Coconut Crumb Banana Muffins are banana chocolate chip muffins topped with a sweet and crunchy coconut crumb topping.  Use coconut oil to give these muffins an extra boost of coconut flavor.

    Coconut Crumb Banana Muffin on a vintage plate with sliced banana and chocolate chips.

    There are detailed instructions, special tips, and insights on making these muffins in the companion post “Banana Muffins for Mother’s Day“.

    Coconut Crumb Banana Muffin on a vintage plate with sliced banana and chocolate chips.
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    5 from 2 votes

    Coconut Crumb Banana Muffins

    Encharted Cook | Jan Nunes
    Coconut Crumb Banana Muffins are banana chocolate chip muffins topped with a sweet and crunchy coconut crumb topping. Coconut oil gives these muffins an extra boost of coconut flavor.
    Prep Time20 mins
    Cook Time25 mins
    Total Time45 mins
    Course: Dessert, Snack
    Servings: 15
    (Tap or Hover to Scale Servings)

    Ingredients

    Coconut Crumb Topping

    • ¼ Cup Light Brown Sugar
    • ¼ Cup White Granulated Sugar
    • ¼ Cup Flour
    • 1/3 Cup Sweetened Shredded Coconut
    • ¼ Cup Coconut Oil

    Muffins

    • ¼ Cup Coconut Oil
    • 1/3 Cup Light Brown Sugar
    • 1 Egg
    • 1 Teaspoon Vanilla Extract
    • 1 Cup Mashed Over-Ripe Bananas,, About 2 Medium Sized
    • 1/2 Cup Whole Milk
    • 2 Cups Sifted Flour
    • 3 Teaspoons Baking Powder
    • 1/2 Teaspoon Salt
    • 3/4 Cup Mini Semi-Sweet Chocolate Chips

    Instructions

    • Preheat oven to 375° F (190° C).
    • Place 15 free standing baking cups on a large baking sheet, making sure each is well spaced from others. Size of baking cups used for this recipe is 1 ¼” high and 2 ¼” in diameter.
    • If desired, a medium sized muffin pan with liners can also be used. Because the chocolate will stick, liners are best when making these muffins. If not using liners, grease the bottoms of each cup and let the muffins cool in the pan before removing.

    Coconut Crumb Topping:

    • In a small bowl mix together brown sugar, granulated white sugar, flour, and shredded coconut with a fork. Add coconut oil and stir until mixture looks well combined. Set aside for later.

    Banana Muffins:

    • In a medium sized bowl beat together, coconut oil and light brown sugar. Add egg and continue to beat well. Stir in vanilla, mashed bananas, and milk, and mix well. (The Creaming Method)
    • Sift together flour, baking powder and salt.
    • Add the flour mixture all at once into the wet ingredients. Using a rubber spatula gently fold the flour into the wet ingredients but mix only until batter is barely mixed. Streaks and clumps of flour/dough should still be visible.
    • Gently fold in chocolate chips.
    • Fill baking cups 2/3 full. Top the center of each muffin with coconut crumb topping. Bake in oven 20 to 25 minutes or until a toothpick inserted in the middle of a muffin comes out clean.

    Recipe Notes

    •  For the best banana flavor, use over-ripe bananas. Over-ripe bananas that have been peeled and frozen are absolutely the best! Just thaw them before use.
    •  All ingredients should be at room temperature. Be careful not to overmix the batter.
    •  Muffins are best eaten the day of the bake but can be stored in an airtight container up to 3 days. Gently warming muffins will bring out the flavor, if serving them in the days after the bake.

    Nutrition

    Calories: 278kcal | Carbohydrates: 37g | Protein: 3g | Fat: 13g | Saturated Fat: 9g | Cholesterol: 12mg | Sodium: 95mg | Potassium: 252mg | Fiber: 1g | Sugar: 19g | Vitamin A: 45IU | Vitamin C: 1.3mg | Calcium: 63mg | Iron: 1.9mg
    All nutritional information on this site is an estimate. Your results may vary.
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  • Desserts & Sweets,  Muffins,  Recipes

    Blueberry Muffins with Streusel Topping

    A sweet topping with a bit of lemon zest adds extra yum to easy to make blueberry muffins.

    Blueberry Muffins with Streusel Topping on Cooling Rack
    Blueberry Muffins with Streusel Topping on Cooling Rack
    Print Recipe Pin Recipe
    5 from 1 vote

    Blueberry Muffins with Streusel Topping

    Encharted Cook | Jan Nunes
    A sweet topping with a bit of lemon zest adds extra yum to blueberry muffins.
    Prep Time20 mins
    Cook Time25 mins
    Total Time45 mins
    Course: Breakfast, Snack
    Servings: 12
    (Tap or Hover to Scale Servings)

    Ingredients

    Muffins

    • 1/4 Cup Safflower Oil
    • 1/3 Cup Granulated White Sugar
    • 1 Egg
    • 1 Cup Whole Milk
    • 3 Teaspoons Lemon Zest
    • 2 Cups Sifted Flour
    • 3 Teaspoons Baking Powder
    • 1 Teaspoons Salt
    • 1 Cup Blueberries, Divided (3/4 Cup for Batter, ~1/4 Cup Reserved for Top of Muffins)

    Streusel Topping

    • 1/4 Cup Light Brown Sugar
    • 1/4 Cup White Granulated Sugar
    • 1/4 Cup Flour
    • 1 Teaspoon Lemon Zest
    • ¼ Cup Cold Butter

    Instructions

    • Preheat oven to 400 degrees.
    • If using a medium sized muffin pan without liners, grease the bottoms of each cup.

    Streusel Topping:

    • In a small bowl mix together brown sugar, granulated white sugar, flour, and lemon zest with a fork. Cut in butter until mixture looks like medium grain rice. Set aside for later.

    Muffins:

    • In a medium sized bowl beat together oil, sugar, egg, milk, and lemon zest with a fork.
    • Sift together flour, baking powder and salt. Reserve one tablespoon of flour mixture.
    • In a separate small bowl combine 3/4 cup blueberries with the reserved 1 tablespoon of flour mixture. Set aside dredged blueberries.
    • Add the flour mixture all at once into the wet ingredients. Using a rubber spatula gently fold the flour into the wet ingredients but mix only until batter is barely mixed. Streaks and clumps of flour/dough should still be visible.
    • Gently fold dredged blueberries into batter.
    • Fill baking cups ½ full. Top the center of each muffin with reserved blueberries and follow with streusel topping. Bake in oven 20 to 25 minutes

    Recipe Notes

    •  All ingredients should be at room temperature. Since the batter will continue to be mixed when the blueberries are added, it is important not to overmix the batter before their addition.
    •  Lemon pairs deliciously with blueberries. But, if you do not have a lemon on hand to zest, you can omit the lemon zest from the batter and substitute 1 tablespoon of cinnamon for the lemon zest in the streusel topping.
    •  Some bakers add ½ teaspoon of vanilla to the batter for extra richness of flavor.
    •  When adding blueberries to the top of the muffins, be sure to add them away from the edges of the baking cups. Blueberries near the edge of the pan or liner may burst and make it more difficult to remove the muffins from the pan and liners.
    •  Muffins are best eaten day of bake. But can be stored in an airtight container up to 3 days. Gently warming muffins will bring out the flavor, if serving them in the days after the bake.

    Nutrition

    Calories: 206kcal | Carbohydrates: 35g | Protein: 3g | Fat: 5g | Cholesterol: 15mg | Sodium: 210mg | Potassium: 170mg | Fiber: 1g | Sugar: 16g | Vitamin A: 60IU | Vitamin C: 2.1mg | Calcium: 75mg | Iron: 1.3mg
    All nutritional information on this site is an estimate. Your results may vary.
    Do you Love this Recipe? Follow Me Today!Go to EnchartedCook