Gluten-Free Coconut & Almond Flour Muffins with Coconut Pastry Cream
These gluten-free coconut and almond flour muffins are a deliciously moist and flavorful treat, perfect for birthdays or festive occasions. Made with a blend of coconut and almond flours, they have a delightful nutty taste and are topped with a rich coconut pastry cream for a truly indulgent experience.
Equipment
- Mixing bowls
- Whisk
- Saucepan
- Muffin tin
- Cupcake liners
- Pastry bag
Ingredients
For the Muffins:
- 2 large eggs
- 2 ½ tablespoons white sugar
- 2 ½ tablespoons brown sugar
- 1 cup almond flour
- ½ cup coconut flour
- ½ cup shredded unsweetened coconut
- 1 cup milk
- ¼ cup vegetable oil
- ¼ cup olive oil
- 1 ½ tablespoons baking powder
For the Coconut Pastry Cream:
- 2 cups unsweetened coconut milk
- 3 egg yolks
- ½ cup white sugar
- 3 tablespoons cornstarch
- 1 tablespoon coconut oil
- ¼ cup white chocolate
For Garnish (Optional):
- White or dark chocolate shavings
Instructions
Step 1: Prepare the Muffins
- Preheat oven to 400°F (200°C).In a large mixing bowl, whisk together eggs, white sugar, and brown sugar until creamed and well combined.Stir in milk, vegetable oil, olive oil, shredded coconut, and almond flour, mixing until fully incorporated.Slowly add coconut flour, three tablespoons at a time, stirring well after each addition. If the batter feels too wet, add 2-3 more tablespoons of coconut flour as needed.Mix in the baking powder until evenly distributed.Line a muffin tin with cupcake liners and distribute the batter evenly among them.Bake for 30-35 minutes, or until the muffins turn golden brown and a toothpick inserted comes out clean.
Step 2: Prepare the Coconut Pastry Cream
- While the muffins are baking, prepare the pastry cream. In a large saucepan, whisk together egg yolks, sugar, cornstarch, and coconut milk over low heat.Stir constantly for about 5 minutes, until the mixture thickens.Remove from heat and immediately stir in coconut oil and white chocolate, mixing until fully combined.Let the pastry cream cool for 10-15 minutes, then whip for 4-5 minutes to make it extra creamy.Allow both the pastry cream and muffins to cool completely before assembling.
Step 3: Fill & Decorate the Muffins
- Transfer the pastry cream to a pastry bag fitted with a small piping tip.Carefully insert the tip into each muffin and pipe a small amount of cream inside. Then, pipe additional cream on top to frost.Garnish with white or dark chocolate shavings, if desired.
Step 4: Serve & Enjoy
- Serve immediately, or store in the refrigerator for a chilled treat.
Notes
Pro Tips & Variations
- For a dairy-free version, substitute almond milk or oat milk for regular milk and dairy-free white chocolate in the pastry cream.
- For extra crunch, top with toasted coconut flakes or crushed almonds.
- Want a chocolate version? Add 2 tablespoons cocoa powder to the muffin batter.