Dreamy Coconut Sour Cream Muffins

Preheat oven to 375°F. Line 12 muffin tins with paper liners. You can also just spray nonstick spray in the tins and forgo the liners.

In a medium bowl, whisk together the flour, baking powder and salt. Stir in 1/2 cup shredded coconut. In a separate bowl, whisk together egg, sugar, cooled coconut oil, sour cream and almond. Stir wet ingredients into dry ingredients, stir just until just combined.

Scoop batter into prepared muffin cups and sprinkle the top with remaining 1/4 cup coconut. Bake until a toothpick inserted into the center of a muffin comes out clean, about 20 minutes.

Cool muffins in the tin for about 10 minutes, then transfer muffins to a wire rack to finish cooling completely. Transfer muffins to a rack and let cool.

Store in an airtight container on the counter for up to 3 days.

Recipe adapted from Smitten Kitchen’s Double Coconut Muffins.