These Gluten-Free Coconut and Almond Flour Muffins are like little bites of paradise. Moist, fluffy, and with a hint of tropical delight from the coconut, they're a treat for the senses. But the real star of the show? That creamy, dreamy coconut pastry cream that oozes out with every bite. It's like a sweet, velvety surprise that takes these muffins to a whole new level of indulgence.
Whether you're following a gluten-free diet or just looking for a scrumptious snack, these muffins are a testament to the fact that gluten-free baking can be every bit as delicious as the traditional stuff. So go ahead, sink your teeth into one of these beauties and let the coconutty goodness transport you to a sunny beach, even if it's just for a moment!
Share the joy of these gluten-free delights with friends and family
What makes these muffins even more remarkable is that they manage to be both wholesome and utterly irresistible. With a blend of almond flour and coconut flour, they're not only gluten-free but also packed with nutty goodness and a subtle sweetness. And that pastry cream? It's like a taste of the tropics with its rich coconut flavor. Whether you're treating yourself to breakfast or a sweet afternoon pick-me-up, these muffins have got you covered. So, whip up a batch, savor that creamy center, and share the joy of these gluten-free delights with friends and family. After all, who said gluten-free had to be anything less than amazing?
This was inspired by my other recipe on this site, and pairs well with this amazing sidedish recipe.
Prep Time: 45 minutes
Cook Time: 30-35 minutes
Yields: 10-12 muffins
Jump to:
- Share the joy of these gluten-free delights with friends and family
- Ingredients needed to make Gluten-Free Coconut and Almond Flour Muffins
- How to make Gluten-Free Coconut and Almond Flour Muffins
- Variations on the Gluten-Free Coconut and Almond Flour Muffins recipe
- Equipment
- Storage for the Gluten-Free Coconut and Almond Flour Muffins
- Top tips to know when making Gluten-Free Coconut and Almond Flour Muffins
- Related
- Pairing
- Gluten Free Coconut and Almond Flour Muffins with Coconut Pastry Cream
Ingredients needed to make Gluten-Free Coconut and Almond Flour Muffins
Muffins:
- 2 large eggs
- 2-½ T. white sugar
- 2-½ T. brown sugar
- 1 c. almond flour
- ½ c. coconut flour
- ½ c. shredded unsweetened coconut
- 1 c. milk
- ¼ c. vegetable oil
- ¼ c. olive oil
- 1-½ T. baking powder
Pastry Cream:
- 2 c. unsweetened coconut milk
- 3 egg yolks
- ½ c. white sugar
- 3 T. cornstarch
- 1 T. coconut oil
- ¼ c. white chocolate
- White or Dark Chocolate shavings for garnish, if desired
How to make Gluten-Free Coconut and Almond Flour Muffins
- Preheat the oven 400°F.
- In a large mixing bowl, add 2 eggs and brown and white sugar. Mix by hand or with a stand mixer until creamed.
- Add milk, vegetable oil, olive oil, shredded coconut, and almond flour. Combine well.
- Add coconut flour, slowly, three tablespoons at a time. Combine. If the mixture seems too wet, you can add two to three more tablespoons coconut flour.
- Add baking powder, combine.
- Place cupcake liners into the muffin cups. Evenly distribute batter into the cups.
- Bake 30-35 minutes or until they are golden brown.
- While the muffins are baking, prepare pastry cream.
- In a large saucepan, add egg yolks, sugar, cornstarch, and coconut milk. Stir to combine and cook over low heat stirring constantly until mixture thickens, approximately 5 minutes.
- Remove from heat. Add coconut oil and white chocolate. Mix to combine.
- Cool the pastry cream 10-15 minutes. Whip 4-5 minutes. This will make the pastry cream creamier.
- Completely cool the pastry cream and muffins.
- Add cream mixture to a pastry bag and carefully pipe a small amount into the muffins and then pipe on top to frost.
- Garnish the top of muffins with white or dark chocolate shavings if desired.
- Enjoy!
Variations on the Gluten-Free Coconut and Almond Flour Muffins recipe
Here are 10 tantalizing variations to give your Gluten-Free Coconut and Almond Flour Muffins with Coconut Pastry Cream recipe a fresh twist:
- Berry Bliss: Fold in fresh or frozen berries like blueberries, raspberries, or strawberries into the muffin batter for bursts of fruity goodness.
- Chocolate Delight: Add dairy-free chocolate chips or chunks to the muffin batter for a delightful chocolatey surprise.
- Citrus Zest: Mix in grated lemon or orange zest to the muffin batter to brighten up the flavors with a citrusy kick.
- Nutty Crunch: Sprinkle chopped nuts like almonds, pecans, or macadamia nuts on top of the muffin batter for extra texture and flavor.
- Tropical Paradise: Include chopped pineapple, mango, or dried coconut flakes in the muffin batter for a tropical twist.
- Spice it Up: Add a pinch of ground cinnamon or nutmeg to the muffin batter for a warm and cozy flavor profile.
- Nut Butter Swirl: Swirl a spoonful of almond butter or cashew butter into each muffin cup before baking for a nutty surprise inside.
- Vanilla Elegance: Incorporate a teaspoon of pure vanilla extract into the pastry cream for a classic and aromatic touch.
- Raspberry Coulis: Drizzle a homemade raspberry coulis over the pastry cream for a visually appealing and fruity contrast.
- Coconut Crunch: Top the muffins with toasted coconut flakes or shredded coconut before baking for added texture and a hint of tropical flair.
Feel free to mix and match these variations or experiment with your own creative ideas. These muffins are incredibly adaptable, and each variation brings its unique charm to the table. Enjoy the delicious journey!
Equipment
large mixing bowl
stand mixer
cupcake liners
muffin cups.
large saucepan
pastry bag,
Storage for the Gluten-Free Coconut and Almond Flour Muffins
ou can store Gluten-Free Coconut and Almond Flour Muffins with Coconut Pastry Cream in the refrigerator for up to 3-4 days. To ensure they stay fresh and delicious during storage, follow these steps:
- Allow the muffins to cool completely before refrigerating them. This prevents excess moisture from forming in the storage container.
- Place the muffins in an airtight container or wrap them tightly in plastic wrap to prevent them from drying out and absorbing odors from the fridge.
- If you're concerned about maintaining the texture of the coconut pastry cream, you can store it separately in an airtight container.
- Keep the muffins in the main section of the refrigerator, away from strong-smelling foods, to maintain their flavor.
- When you're ready to enjoy the muffins, you can eat them cold or gently reheat them in the microwave or a preheated oven at a low temperature to restore their freshness and texture.
While you can store these muffins in the fridge for a few days, they are at their best when enjoyed shortly after baking. The texture and flavor may change slightly over time, so it's recommended to consume them within the suggested storage period for the best culinary experience.
Top tips to know when making Gluten-Free Coconut and Almond Flour Muffins
Here are 10 top tips to help you master the art of making Gluten-Free Coconut and Almond Flour Muffins with Coconut Pastry Cream:
- Quality Ingredients: Use high-quality almond flour and coconut flour to ensure a better texture and flavor.
- Room Temperature Ingredients: Allow eggs, coconut milk, and butter to come to room temperature before using. This helps with even mixing.
- Sift the Flours: Sift almond and coconut flours to remove lumps and create a smoother batter.
- Balancing Sweetness: Adjust the sweetness of the muffin batter to your liking by adding more or less sugar or a sugar substitute like honey or maple syrup.
- Mind the Eggs: Be cautious not to overbeat the eggs, as this can result in denser muffins. Mix them just until combined.
- Use Muffin Liners: Line your muffin tin with paper liners to prevent sticking and ensure easy removal.
- Fill Muffin Cups Properly: Fill the muffin cups about ⅔ full to allow room for the muffins to rise without overflowing.
- Pastry Cream Consistency: When making coconut pastry cream, ensure it's thickened and cooled before filling the muffins to prevent sogginess.
- Let Muffins Cool: Allow the muffins to cool in the pan for a few minutes before transferring them to a wire rack to cool completely. This helps prevent moisture buildup.
- Storage: Store leftover muffins in an airtight container in the refrigerator. Reheat them gently in the oven or microwave to enjoy them warm.
Remember, baking gluten-free treats can be a bit different from traditional baking, but with these tips, you'll be well-equipped to create mouthwatering Gluten-Free Coconut and Almond Flour Muffins with Coconut Pastry Cream that everyone will love!
Regenerate
Related
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Pairing
These are my favorite dishes to serve with [this recipe]:
Gluten Free Coconut and Almond Flour Muffins with Coconut Pastry Cream
- Total Time: 1 hour 20 minutes
- Yield: 12 servings
Description
These gluten-free coconut and almond flour muffins are like little bites of paradise. Moist, fluffy, and with a hint of tropical delight from the coconut, they're a treat for the senses. But the real star of the show? That creamy, dreamy coconut pastry cream that oozes out with every bite. It's like a sweet, velvety surprise that takes these muffins to a whole new level of indulgence.
Ingredients
Muffins:
2 large eggs
2-½ T. white sugar
2-½ T. brown sugar
1 c. almond flour
½ c. coconut flour
½ c. shredded unsweetened coconut
1 c. milk
¼ c. vegetable oil
¼ c. olive oil
1-½ T. baking powder
Pastry Cream:
2 c. unsweetened coconut milk
3 egg yolks
½ c. white sugar
3 T. cornstarch
1 T. coconut oil
¼ c. white chocolate
White or Dark Chocolate shavings for garnish, if desired
Instructions
-
Preheat the oven 400°F.
-
In a large mixing bowl, add 2 eggs and brown and white sugar. Mix by hand or with a stand mixer until creamed.
-
Add milk, vegetable oil, olive oil, shredded coconut, and almond flour. Combine well.
-
Add coconut flour, slowly, three tablespoons at a time. Combine. If the mixture seems too wet, you can add two to three more tablespoons coconut flour.
-
Add baking powder, combine.
-
Place cupcake liners into the muffin cups. Evenly distribute batter into the cups.
-
Bake 30-35 minutes or until they are golden brown.
-
While the muffins are baking, prepare pastry cream.
-
In a large saucepan, add egg yolks, sugar, cornstarch, and coconut milk. Stir to combine and cook over low heat stirring constantly until mixture thickens, approximately 5 minutes.
-
Remove from heat. Add coconut oil and white chocolate. Mix to combine.
-
Cool the pastry cream 10-15 minutes. Whip 4-5 minutes. This will make the pastry cream creamier.
-
Completely cool the pastry cream and muffins.
-
Add cream mixture to a pastry bag and carefully pipe a small amount into the muffins and then pipe on top to frost.
-
Garnish the top of muffins with white or dark chocolate shavings if desired.
-
Enjoy!
- Prep Time: 45 minutes
- Cook Time: 35 minutes
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