Coconut Muffins
Servings: 10 muffins

2 cups all-purpose flour
1 tsp baking soda
2 tsps baking powder
2 tsps cornstarch
2 large eggs room temperature
3/4 cups white sugar
1/2 cup coconut oil melted and cooled to lukewarm temperature
1/4 cup oil
3/4 cups sour cream room temperature
1/4 cup milk room temperature
1 tbsp vanilla
1 1/4 cups shredded coconut unsweetened or sweetened
1 white chocolate bar (100g) chopped

Preheat the oven to 375℉/190℃ and line a muffin tin with 10 liners. Chop the white chocolate into small pieces and set aside.

In a medium-sized bowl, add in flour, baking soda, baking powder, and cornstarch. Stir to combine and set aside.

In another large bowl, add in white sugar, eggs, oil, coconut oil, vanilla, milk, and sour cream. Whisk for 2-3 minutes until well combined.
Add the dry ingredients into the wet. With a spatula, gently fold until a soft muffin batter forms. Do not over-mix!

Add in the shredded coconut and chopped white chocolate and mix a few more times to evenly distribute it.

Scoop the muffin batter into the prepared liners, filling them almost all the way to the top. This recipe makes 10-12 muffins depending on how full you make them. Sprinkle extra white sugar on top (optional).

Bake the muffins for 22-28 minutes. The muffins are ready when a toothpick inserted in the middle comes out clean.

Allow the muffins to cool and enjoy!