If there was only one muffin recipe I could make for the rest of my life, this would be it! These are so SO good and filling but not too dense and perfectly moist and sweet but not too sweet and the topping…THE TOPPING, is beyond. Loaded with heart healthy oats, shredded coconut, and a smattering of chocolate chips, this muffin is substantial. One will fill you up – it’s like a bowl of oatmeal in delicious muffin form!
The key to great oat flavor and texture in these muffins is to toast the oats and then grind them up in a food processor, rather than just leaving them raw and whole. Toasting them enhances their flavor and grinding them gives the muffins a much better crumb. Also, because we’re using ground oats, and oats take longer to absorb liquid, you need to let the batter rest for 20 minutes – no worries though, while that’s resting you can make the killer topping, preheat the oven and get your muffin tin ready – multitasking! Here we go!
After the oats are toasted in coconut oil and ground up in the food processor, the other dry ingredients are added and pulsed to combine. In a separate bowl, melted butter and coconut oil are stirred together with the brown sugar and the milk and eggs are whisked in. Then you combine the dry with the wet, add the shredded coconut and chocolate chips and let sit for 20 minutes. This allows the ground oats to soak up some of the liquid and create a thicker batter.
While the batter’s chilling out, grease and flour a muffin tin (or use a cooking spray that has flour in it) and mix your topping together. The topping is made of oats, shredded coconut, chopped cashews, flour, salt, brown sugar and melted coconut oil and butter. The topping would also be superb on any fruit crisp…mango perhaps?!!
Fill ’em to the top of the muffin cup and sprinkle on the topping. Don’t you dare skimp on the topping, seriously…
…because look at that. The topping is legit.
The topping is glorious in all it’s crispy, nutty, toasty, oaty, coconutty goodness.
They’re almost too good-looking to eat…
…but they taste even better than they look!
Check out the ridge on that muffin top! Yeah baby!
A moist crumb, melty chocolate chips and speckles of shredded coconut…they’re hearty and filling and so satisfying. You don’t even need to put anything on them. BUT, if you really wanted to put something on them, try this homemade Vanilla Cinnamon Coconut Butter. Breakfast just got better!
Chocolate Chip Coconut Oat Muffins
3 Tablespoons unsalted butter, melted
2 cups old-fashioned rolled oats
1 3/4 cups all-purpose flour
1 1/2 teaspoons course salt
3/4 teaspoon baking powder
1/4 teaspoon baking soda
1 cup packed light brown sugar
1 3/4 cups whole milk
2 large eggs, beaten
1/2 cup unsweetened shredded coconut
1 cup milk or dark chocolate chips
For the Topping:
1/3 cup old-fashioned rolled oats
1/3 cup all-purpose flour
1/4 cup unsweetened shredded coconut
1/4 cup chopped cashews
1/8 teaspoon salt
1/4 cup packed light brown sugar
3 Tablespoons unsalted butter, melted
1 Tablespoon coconut oil, melted
For the muffins: melt 2 tablespoons of the coconut oil in a large skillet over medium heat. Add oats and cook until golden brown, about 6 – 8 minutes, stirring frequently. Transfer oats to a food processor and process until finely ground. Add the flour, salt, baking powder, and baking soda and pulse until combined.
To a large bowl, add the 3 tablespoons of melted coconut oil, 3 tablespoons of melted butter and the brown sugar; stir to combine. Add milk and eggs and whisk until smooth (you might have some small lumps from the coconut oil beginning to solidify, that’s totally fine). Use a whisk to gently combine half of the oat mixture into the wet ingredients, tapping whisk against the side of the bowl to release clumps. Add the remaining oat mixture and gently fold until there are no more streaks of flour. Fold in the shredded coconut and chocolate chips. Set the batter aside for 20 minutes to thicken.
Meanwhile, make the topping: combine the oats, flour, coconut, cashews, salt, and brown sugar in a small bowl. Pour the melted butter and coconut oil on top and stir well; set aside.
Adjust oven rack to middle position and heat oven to 375 degrees F. Grease and flour a 12-cup muffin tin.
Divide batter among muffin cups–fill to the rim using an ice cream scoop or large spoon. Sprinkle topping evenly over muffins. Bake for 18 – 24 minutes, until a toothpick comes out clean, rotating muffin tin halfway through baking. Cool muffins in tin on a wire rack for 15 minutes. Remove muffins and serve. Enjoy!
Note: recipe adapted from Cooks Illustrated.