Greek Yogurt Berry Muffins with Toasted Coconut

Ingredients

• 3/4 cups sweetened shredded coconut, divided
• 2 cups all-purpose flour
• 3/4 cups granulated sugar
• 2 teaspoons baking powder
• 1/4 teaspoons baking soda
• 1/2 teaspoons salt
• 2 large eggs
• 1 cups plain Greek yogurt
• 1/2 cups vegetable oil
• 1/3 cups milk
• 1 teaspoons vanilla extract
• 1 teaspoons lemon zest
• 1 1/2 cups mixed fresh berries (blueberries, raspberries, chopped strawberries)
• 1 tablespoons all-purpose flour, for tossing berries

Method

1. 1

   Preheat the oven to 375°F. Spread the shredded coconut in a dry skillet and toast over medium-low heat, stirring frequently, until golden, about 4 minutes. Remove from heat and set aside to cool.

   4:00 · Toast coconut
2. 2

   Line a 12-cup muffin pan with paper liners or grease the cups.

3. 3

   In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.

4. 4

   In a separate bowl, whisk the eggs, then whisk in the Greek yogurt, vegetable oil, milk, vanilla extract, and lemon zest until smooth.

5. 5

   Toss the berries with 1 tablespoon of flour in a small bowl to help prevent sinking.

6. 6

   Pour the wet ingredients into the dry ingredients and fold gently with a spatula until just combined; a few streaks of flour are fine. Fold in the berries and half of the toasted coconut, being careful not to overmix.

7. 7

   Divide the batter evenly among the 12 muffin cups, filling each about three-quarters full. Sprinkle the remaining toasted coconut over the tops.

8. 8

   Bake until the muffins are golden and a toothpick inserted in the center comes out clean, 18 to 20 minutes.

   18:00 · Bake muffins
9. 9

   Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before serving.

   5:00 · Cool in pan