Apricot Coconut Crunch Muffins

Start your morning off right with an Apricot Coconut Crunch Muffin! The batter can easily be made the night before, then popped in the oven first thing in the morning for warm, fresh from the oven muffins.  Seriously, who can resist a warm muffin on a Saturday morning (or even Tuesday)?!?!

As much as I love the apricot + coconut combo for breakfast or dessert, last year I was DESECRATED by a (former) fan who felt my Coconut Apricot Cake recipe did not conform to her gluten free and paleo standards.  As a relatively new blogger who loved to bake (and never, ever claimed her recipes would meet paleo standards), I really hadn’t received much negative attention at that point.  After all, this blog is my hobby, not my business.  I was blown away that someone actually took the time to lecture me about how I should be providing more healthy food for my daughters.  OUCH.  If only she knew how many fresh fruits and veggies they eat, willingly I might add, perhaps she’d have shut her pie hole straight away. 😉  Sadly I found out first hand that people often hide behind their online personas and say much more cruel things on the Internet than they would ever say in real life.  Lesson learned, but you can understand why those flavors left a sour taste in my mouth for a bit.

Apricot Coconut Crunch Muffins ~ Pearls + Girls

Now I’m ready to hop back on the apricot + coconut bandwagon with a brand new muffin recipe!  This particular recipe couldn’t be ANY farther away from gluten free or paleo, but it definitely meets all of my standards for delicious breakfast fare:

1.  It’s quick and easy to prepare.

2.  It can be made in advance.

3.  I think it tastes pretty darn good!

4.  My kids (and the hubby) think it tastes pretty darn good, too!!

Apricot Coconut Crunch Muffins

Yield: 12 muffins or 6 jumbo muffins

Make the batter and the struesel the night before, then stash them in the fridge until morning. Just add 3-5 minutes to the bake time, and you'll have fresh from the oven homemade muffins in no time!


    Coconut Streusel
  • 1/3 cup brown sugar, packed
  • 1/3 cup all purpose flour
  • 1 tsp cinnamon
  • 4 TBSP unsalted butter, chilled and cut into small cubes
  • 1/2 cup unsweetened shredded coconut
  • Muffins
  • 1 1/2 cups white whole wheat flour (I use the King Arthur brand)
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup (1 stick) unsalted butter, melted and cooled slightly
  • 1/2 cup brown sugar, packed
  • 1/2 cup granulated sugar
  • 1 egg
  • 1/3 cup milk (I use 2% milk)
  • 1 tsp vanilla
  • 1 cup diced apricots (about 5 small apricots)
  • 1/2 cup unsweetened shredded coconut


  1. Preheat oven to 350 degrees Fahrenheit.
  2. In a medium bowl combine the ingredients for the coconut struesel. Using a pastry cutter or your hands, blend mixture together until it forms coarse crumbs. Set aside.
  3. Line a cupcake liner with 6 jumbo or 12 regular muffin cups. Set aside.
  4. In a large mixing bowl whisk together the flour, baking powder, baking soda and salt. Set aside.
  5. In a medium bowl whisk together the melted butter, brown sugar, granulated sugar, egg, milk and vanilla.
  6. Add the wet ingredients to the dry ingredients and whisk together until the batter is just combined.
  7. Fold in the diced apricots, nuts and shredded coconut with a spatula.
  8. Fill the muffin cups about 1/2 way full with the batter.
  9. Sprinkle each jumbo muffin with about 2 TBSP of the coconut mixture (just 1 TBSP for regular sized muffins) and press down lightly into the batter.
  10. Bake for 28 - 30 minutes for jumbo sized muffins, 22 - 24 minutes for regular sized muffins or until a toothpick inserted into the center of one muffin comes out clean.
  11. Tip: If the struesel topping is browning too quickly, cover the muffins with aluminum foil until they finish baking.
  12. Allow to cool in the muffin tin for 10 minutes, then transfer to a cooling rack to cool completely or serve warm.