Easy Gluten Free Muffins with a Coconut Pastry Cream Twist

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There’s something magical about a muffin that’s just fancy enough to feel like dessert, but still simple enough to whip up for a brunch or afternoon treat. These Gluten Free Muffins with Coconut Pastry Cream are exactly that. Moist, tender, rich with nutty almond flavor and tropical coconut, and topped with a silky swirl of coconut pastry cream, they strike the perfect balance between comfort and elegance.

Whether you’re baking for a birthday, a shower, or just to make an ordinary day feel special, these muffins bring a touch of celebration. They’re naturally gluten-free, full of texture, and not too sweet. And that coconut pastry cream? It’s smooth, dreamy, and the kind of thing you’ll want to eat straight from the spoon.

Let’s get into why you’ll fall for these muffins—and how to make them just right.

Why You’ll Love This Gluten Free Muffins Recipe

1. Naturally gluten-free with amazing texture
Thanks to a combo of almond flour and coconut flour, these muffins are tender, slightly nutty, and never dry. Coconut flour helps absorb moisture, while almond flour keeps everything soft and rich.

2. That coconut pastry cream is next-level
Creamy, luscious, and lightly sweet, it’s the perfect contrast to the nutty base of the muffin. You pipe some inside and swirl more on top for a double hit of indulgence.

3. Perfect for celebrations and special moments
These feel a little fancier than your everyday muffin, making them ideal for birthdays, brunch spreads, or holiday tables. Add a sprinkle of chocolate shavings and you’ve got something truly bakery-worthy.

4. Flexible and dairy-free friendly
With easy swaps like plant-based milk and dairy-free chocolate, you can make these suit a variety of diets without sacrificing taste.

5. Make-ahead friendly
You can bake the muffins and make the pastry cream a day ahead, then fill and frost just before serving for the freshest finish.

Ingredients (and why they work)

Muffins

• 2 large eggs
  Provide structure and richness. Help hold the gluten-free batter together.
• 2½ tablespoons granulated sugar + 2½ tablespoons brown sugar
  The mix gives just enough sweetness and a hint of molasses flavor.
• 1 cup almond flour
  Adds moisture, tenderness, and a nutty taste.
• ½ cup coconut flour
  Soaks up moisture and gives structure. It’s super absorbent, so a little goes a long way.
• ½ cup unsweetened shredded coconut
  Adds texture and enhances the coconut flavor throughout.
• 1 cup milk
  Use any kind you like. Regular or dairy-free both work beautifully.
• ¼ cup vegetable oil + ¼ cup olive oil
  Keeps the muffins soft and moist. Olive oil brings a subtle richness.
• 1½ tablespoons baking powder
  Ensures the muffins rise nice and tall with a light crumb.

Coconut Pastry Cream

• 2 cups unsweetened coconut milk
  Gives the cream a light, tropical base. Canned or carton works—just keep it unsweetened.
• 3 egg yolks
  Create a silky, rich custard texture.
• ½ cup granulated sugar
  Sweetens the pastry cream to balance the nuttiness of the muffins.
• 3 tablespoons cornstarch
  Thickens the pastry cream and makes it spoonable and pipeable.
• 1 tablespoon coconut oil
  Adds smoothness and helps the cream set with a lovely sheen.
• ¼ cup white chocolate
  Melts into the cream for extra body and a hint of creamy sweetness.
• Chocolate shavings (optional)
  A final flourish that makes the muffins look like they came straight from a patisserie.

How to Make this Gluten Free Muffins

1. Muffins First
Start by heating your oven to 400°F. Line your muffin tin with paper liners—I used the ones with the palm trees on them, felt right.

Grab a big bowl. Whisk your eggs with both sugars until it’s creamy.

You want it smooth but not too whipped.

Then mix in your milk, both oils, almond flour, and shredded coconut.

Now the coconut flour—this part’s important. Add it a bit at a time, not all at once. Coconut flour absorbs everything and you don’t want your batter too thick. If it gets dry, just splash in a little more milk.

Fold in your baking powder, then scoop the batter evenly into the muffin cups. Bake 30–35 mins, or until a toothpick comes out clean. Let them cool completely. I know, it’s hard to wait.

2. Coconut Pastry Cream
In a saucepan on low, whisk together the yolks, sugar, cornstarch, and coconut milk.

Keep stirring—don’t walk away. It thickens fast.

Once it’s pudding-like, pull it off the heat. Stir in the coconut oil and white chocolate.

Let it cool for about 10–15 mins, then whip it with a hand mixer so it’s light and smooth. Chill it until you’re ready.

3. Time to Fill & Frost
Once the muffins are cooled, pipe some pastry cream into the center of each one.

Then top it with more cream like frosting. I used a piping bag, but honestly a sandwich bag with the tip cut off works fine.

Garnish with chocolate shavings if you’re feelin’ it.

Baking Tips & Techniques

• Measure coconut flour carefully. It’s very absorbent. Always level your measuring cup and avoid packing it in.
• Don’t skip chilling the pastry cream. Warm cream will be too runny and won’t pipe nicely.
• Use a spoon if you don’t have a piping bag. Just hollow a small center in the muffin and spoon in the cream, then add more on top.
• Let the muffins cool fully. Even slight warmth can melt the cream and make things messy.

Recommended Equipment

• Muffin tin – A 12-cup standard muffin tin works perfectly.
• Mixing bowls – One large for the batter, one medium for the pastry cream.
• Whisk or stand mixer – To whip the pastry cream to a light texture.
• Piping bag – For filling and decorating the muffins cleanly.
• Saucepan – For cooking the pastry cream gently.

How to Serve It

• On a dessert platter – Add berries and mint for color and freshness.
• As part of a brunch spread – They pair beautifully with fruit salad, scrambled eggs, and tea.
• Mini birthday treats – Top with candles or sprinkles for an allergy-friendly celebration.

Pair With

• Coffee and Walnut Pumpkin Bread – For a cozy brunch table with layers of flavor.
• Avocado Lime Smoothie – A creamy, citrusy drink that balances the sweetness of the muffins.
• Matcha Power Smoothie – For a vibrant green contrast with a caffeine boost.

Diet-Friendly Options

• Dairy-Free – Use plant-based milk and dairy-free white chocolate.
• Low-Sugar – Reduce sugar slightly or use a granulated sugar substitute in both the muffins and cream.
• Nut-Free Alternative – Swap almond flour with oat flour (texture will change slightly but still delicious).

Best Ways to Store

• Refrigerate once filled – Because of the pastry cream, store in an airtight container in the fridge for up to 2 days.
• Separate storage – You can make the muffins and pastry cream separately, then fill and serve when needed.
• Freezing – Muffins (without cream) can be frozen. Thaw fully before adding pastry cream.

Recipe Variations

• Chocolate twist – Add mini chocolate chips to the muffin batter.
• Fruit filling – Spoon a little berry compote in the center before baking for a jammy surprise.
• Coconut glaze – Skip the cream and drizzle with a coconut milk glaze instead.
• Toasted coconut topping – Sprinkle toasted coconut on top of the cream for crunch and extra aroma.

These Gluten Free Muffins with Coconut Pastry Cream are more than just a baked good—they’re a treat worth sharing, celebrating, and enjoying down to the last bite. Soft, rich, and creamy with every mouthful, they deliver bakery-worthy flavor without the gluten.

So go ahead, preheat that oven and get whisking. You’re just a few steps away from a dessert (or snack or breakfast—we won’t judge) that feels like pure joy.

5 Common Questions Answered