Fluffy Coconut Almond Muffins with Coconut Pastry Cream (GF!)

These gluten-free coconut almond flour muffins are light, fluffy, and full of rich coconut flavor.

With a creamy coconut pastry cream filling, they’re the perfect dessert for birthdays, brunches, or any festive occasion.

Whether you’re gluten-free or just love coconut, these muffins are a delicious treat everyone will love!

Recipe Facts

• Prep Time:  45 minutes
• Cook Time: 30-35 minutes
• Yields:  10-12 muffins

Ingredients You’ll Need For This Recipe:

Muffins:

• 2 large eggs
• 2-1/2 T. white sugar
• 2-1/2 T. brown sugar
• 1 c. almond flour
• 1/2 c. coconut flour
• 1/2 c. shredded unsweetened coconut
• 1 c. milk
• 1/4 c. vegetable oil
• 1/4 c. olive oil
• 1-1/2 T. baking powder

Pastry Cream:

• 2 c. unsweetened coconut milk
• 3 egg yolks
• 1/2 c. white sugar
• 3 T. cornstarch
• 1 T. coconut oil
• 1/4 c. white chocolate
• White or Dark Chocolate shavings for garnish, if desired

Step-by-step Guide:

1 – Preheat the oven to 400°.

2 – In a large mixing bowl, add 2 eggs and brown and white sugar. Mix by hand or with a stand mixer until creamed.

3 – Add milk, vegetable oil, olive oil, shredded coconut, and almond flour. Combine well.

4 – Add coconut flour slowly, three tablespoons at a time. If the mixture seems too wet, add two to three more tablespoons.

5 – Add baking powder, combine.

6 – Place cupcake liners into the muffin cups. Evenly distribute batter into the cups.

7 – Bake 30-35 minutes or until they are golden brown. While the muffins are baking, prepare pastry cream.

8 – Add egg yolks, sugar, cornstarch, and coconut milk in a large saucepan. Stir to combine and cook over low heat, stirring constantly until the mixture thickens for approximately 5 minutes.

9 – Remove from heat. Add coconut oil and white chocolate. Mix to combine.

10 – Cool the pastry cream 10-15 minutes. Whip 4-5 minutes. This will make the pastry cream creamier.

11 – Completely cool the pastry cream and muffins.

12 – Add cream mixture to a pastry bag, carefully pipe a small amount into the muffins, and then pipe on top to frost.

13 – Garnish the top of the muffins with white or dark chocolate shavings if desired.

Pro Tips for Success:

• Don’t Skip the Cooling Time – Let both the muffins and pastry cream cool completely before filling and frosting. This helps the cream set properly and prevents soggy muffins.

• Adjust the Batter as Needed – Coconut flour absorbs a lot of moisture! If your batter looks too wet, add an extra tablespoon or two of coconut flour until it thickens slightly.

• Make Them Dairy-Free – Swap regular milk for almond or oat milk and use dairy-free white chocolate to make these muffins completely dairy-free while keeping all the delicious flavor.

These gluten-free coconut and almond flour muffins are the perfect sweet treat for birthdays, brunches, or any special gathering.

With their soft texture and creamy coconut pastry filling, they’ll be a hit with everyone—gluten-free or not!

Give them a try and enjoy every delicious, coconut-filled bite!