Coconut Orange Crumb Muffins
Isssssss February. Which is good. And alarming.
Good, because it’s the last official full month of winter. And I’m more than ready for the end of the persistent coldness and darkness. Alarming, because this means it’s almost the unofficial (or official? I don’t really know) end of orange season. And I have not yet shared ANY orange-centered desserts this year. GAHHHH.
So, it was with great haste that I tested and developed this coconut orange muffin recipe to be able to get it up on the blog to share with you ASAP.
Okay. I did it. It’s here. These coconut orange crumb muffins have made it up on time. Now I can breathe. I am no longer alarmed. I am relieved. And pleased.
I'll be honest. My muffins generally tend to be more fluffy and cake/cupcake-like than dense and healthy and muffin-like. And these coconut orange muffins? They are no exception.
So. If you’re down for some cake. Come have it and eat it.
These orange crumb muffins are soft and tender and light and velvety and fluffy and crumbly. They’re sweet and citrusy and packed with full-bodied orange flavor and chewy, tropical coconut shreds.
And they’re topped with a very liberal amount of clumpy, crispy, melt-in-your-mouth crumble that’s got a hint of spice from nutmeg and so much rich flavor from vanilla and oil and brown sugar and more coconut shards.
Also! These coconut orange crumb muffins are entirely dairy-free and can be made by hand, with minimal equipment.
One bowl for the muffin batter, another for the brown sugar crumble, a stirring utensil, a muffin tray, some fancy tulip baking cups (if you’d like — you can also use regular cupcake liners or nothing at all, some baking spray will do) and an oven are all that are required.
Point is. You’ll be finished whisking together this batter and sinking your teeth into one of these irresistible coconut orange muffins in no time.
And.
Even though this is technically a winter dessert recipe. The orange and coconut flavor combination imbues a lovely, cheery, bright vibe to the taste buds that makes these orange muffins most welcome right now.
It’s a bright, wintery dessert, essentially, and it’s not a contradiction in terms.
A soft and fluffy and tender muffin. With bold, citrusy, tangy orange flavor and fruity, tropical, rich, sweet coconut shreds. And a hefty, delicious, melt-in-your-mouth brown sugar crumble.
Coconut orange crumb muffins — you hit all the high notes.
Coconut Orange Crumb Muffins
Yield: 12 muffins
3/4 cup granulated sugar
2/3 cup canola/vegetable oil
1/2 cup orange juice
2 large eggs
Zest and juice of 1 small orange
1 teaspoon vanilla extract
1 teaspoon orange extract (optional, for bolder orange flavor)
1 1/2 cups packed flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
3/4 cup sweetened, shredded coconut
Crumble:
3/4 cup packed flour
1/2 cup brown sugar, packed
1 tablespoon granulated sugar
1/4 teaspoon ground nutmeg
Pinch of salt
1/3 cup sweetened, shredded coconut
1 teaspoon vanilla extract
4-6 tablespoons canola/vegetable oil
1. Preheat oven to 350 F. Line or grease a 12-cup muffin tray.
2. In a large bowl, vigorously whisk together the sugar, oil, orange juice, eggs, orange zest and juice, and vanilla extract (and orange extract) until smooth.
3. Pour the flour, baking powder, and salt over the wet ingredients and stir everything together until just combined. Mix in shredded coconut last. Divide batter evenly between muffin molds.
4. Crumble: in a small bowl, stir together all the crumble ingredients until a wet, sandy mixture forms. Sprinkle each muffin generously with crumble.
5. Bake for 22-26 minutes, until muffins spring back when touched and a toothpick inserted into the center of one comes out clean.
