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1
Position the rack in the center of the oven; preheat oven to 400.
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2
Coat muffin tin indentations and rims around them with cooking spray.
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3
Place 1/4 cup unsweetened coconut flakes and brown sugar in a food processor fitted with a chopping blade; pulse until coarsely ground.
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4
Transfer mixture to a small bowl and stir in 4 tablespoons melted butter; set aside.
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5
In a bowl, whisk the flour, sugar, baking powder, baking soda, and salt until combined.
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6
Stir in the remaining 1 1/4 cups coconut flakes until well coated; set aside.
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7
In another bowl, whisk eggs until lightly beaten, then whisk in the coconut milk, lemon zest, and remaining melted butter; stir in the prepared flour mixture with a wooden spoon until moistened.
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8
Fill prepared muffin tins 3/4 full; sprinkle about 1 1/2 teaspoons of reserved coconut/brown sugar mixture on top of each muffin.
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9
Bake for 20-25 minutes or until the muffins are lightly golden brown with rounded tops.
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10
Set pan on wire rack to cool for 10 minutes; gently tip each muffin to the side to make sure it isnt stuck; gently rock it back and forth to release it.
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11
Remove muffins from pan and cool for 5 minutes on wire rack before serving.
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12
*Chocolate Coconut Muffins: stir 1/2 cup semisweet chocolate chips into the flour mixture with the coconut flakes; proceed as directed.
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13
*Coconut Rum Muffins: stir 1 teaspoon rum extract in with the lemon zest; proceed as directed.
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14
*Sweet Tooth Coconut Muffins: reduce the unsweetened coconut flakes to 1/4 cup; stir 1 1/4 cup sweetened shredded coconut into the egg mixture before adding the dry ingredients; proceed as directed.
