Coconut Crumb Muffins

(From 750 Best Muffin Recipes by Camilla V. Saulsbury)

Makes 12 muffins. Preheat oven to 400F (200C).

Topping: In a small bowl, combine:
- 2/3 cup/ 150ml sweetened flaked or shredded coconut
- 1/4 cup packed light brown sugar
- 3 tbsp all-pupose flour
- 3 tbsp melted unsalted butter
until blended. Refrigerate until ready to use.

In a large bowl, whisk together:

- 2 cups all purpose flour
- 2 tsp baking powder
- 1/2 tsp/ 2ml baking soda
- 1/2 tsp/ 2ml salt

Beat:
- 1/2 cup granulated sugar
- 1/3 cup/ 75 ml vegetable oil
in a large bowl using an electric mixer on medium-high speed.

Add:
- 1 eggs
Beat until fluffy and pale yellow.

Beat in:
- 2 tsp/ 10ml vanilla extract
until well-blended.

With the mixer on low speed, beat in egg mixture with:
- 2/3 cup/ 150ml buttermilk
until well-blended.

Add the egg mixture to the flour mixture and stir until just blended. Gently fold in:
- 1 cup/ 250ml sweetened flaked or shredded coconut, toasted
(How to tost coconut: Preheat oven to 350F (180C). Spread cocnut on a rimmed baking sheet and bake for 3 to 5 minutes, stirring after each minute, until cocnut is dry and light brown, with some white shred.)

Divide batter equally among prepared cups. Sprinkle with toppings.

Bake in preheated oven for 16 to 20 mins until tops are golden and a toothpick inserted in the center comes out clean.

Let cool in pan on a wire rack (out of the oven) for 5 minutes, then transfer to the wire rack to cool.

Note:
- Bake on the middle rack of the oven
- Fill the muffin cups only almost to the full level
- Never overmix the muffin dry and wet ingredients