White Chocolate Coconut Muffins

Preheat oven to 400ºF. Line a 12-cup muffin tin with cupcake liners.

Using an electric mixer, beat together butter and the two sugars for 2 minutes, or until creamy. Keep the mixer beating on low, and add the buttermilk, egg, and coconut extract.

Add flour, baking powder, and salt, and mix it in until just combined. Don’t over-mix the batter—it’s okay if it’s still a bit lumpy. By hand, fold in the coconut and white chocolate chunks.

Scoop batter into each cupcake liner until 3/4 full, then bake in preheated oven for 18–20 minutes, or until a toothpick inserted in a muffin comes out clean.