3tbsp (1.60 oz) (45 gr)unsalted butter, cold and cut into small cubes
1tsp (0.17 fl oz) (5 ml)coconut extract
Instructions
For the topping:
Add all ingredients to a medium bowl. Mix with a fork or using your fingers until you get a sand like mixture with small lumps, just like a crumble. Put in the refrigerator until needed.
For the muffins:
Preheat oven to 356º F (180° C). Place muffin liners in a 12 large muffin pan. In a medium bowl, sift the flour with the baking powder and salt. Add the coconut and mix using a spoon until everything is integrated.
In a large different bowl mix the sugar with the egg, vegetable oil, coconut milk and coconut extract. Beat with a hand whisk or an electric mixer for 2 minutes until light and fluffy.
Mix in the flour mixture in two separate additions, beating for 20 seconds after each addition to get a smooth batter.
Carefully pour the mixture into the 12 muffin cups, filling 3/4 of each one. Add the crumble
Bake the muffins at 356º F (180° C) for approximately 18-20 minutes or until they are lightly browned and a wooden toothpick comes out clean when inserted.
Take the muffins out of the oven and let them cool down for at least 10 minutes before eating.