(Yield: 12—14 muffins)
- 2 eggs
- 1 cup granulated sugar
- 1/2 milk
- 8 ounces (1/2 cup) melted butter
- 1 tablespoon vinegar
- 1 teaspoon coconut extract
- 1 teaspoon vanilla extract
- 2/3 cups sweetened coconut
- 2 cups gluten-free flour
- 1/2 teaspoon xanthan gum
- 1 tablespoon whey powder
- 3 teaspoons baking powder
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1/3 cup semi-sweet chocolate chips
- 4-5 tablespoons Sugar in the Raw or crystallized sugar
Preheat oven to 425 degrees F. Insert liners into 12–14 muffin cups and spray with non-stick cooking spray.
In the bowl of a stand mixer, whisk the eggs and sugar. Add the milk, butter, vinegar, coconut and vanilla extracts, and mix on low. Add in the sweetened coconut and mix again on low.
In a small bowl, whisk together the gluten-free flour, xanthan gum, whey powder, baking powder, salt, cinnamon. Add to the sugar mixture and mix on low. Add in the chocolate chips and mix only until incorporated. Scrape down the sides.
Using an ice cream scoop, cookie scoop, or soup ladle, scoop batter into the muffin tins until filled to the top. Sprinkle with Sugar in the Raw.
Bake for 5 minutes and reduce oven temperature to 375 degrees F. Bake for 13 minutes more. Cool for about 5 minutes in the pan, and then remove and cool on racks. May be served warm.
To preserve gluten-free muffins, wrap each individually in plastic wrap and store in airtight container.