Easy Gluten Free Muffins with a Coconut Pastry Cream Twist

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Some recipes just happen on days where you’re not trying to impress anyone—you just need a break. That was me last week. It was one of those long afternoons where I’d been running around, barely had time to think, and all I could really focus on was the fact that I wanted something sweet… but not too sweet. Something cozy, but not boring. Something with coconut.

That’s when these Gluten Free Muffins came to life.

They’re soft, a lil bit nutty (kinda like me on a Monday), and stuffed with this creamy coconut pastry filling that honestly could double as a dessert on its own. I didn’t even mean to make something this good—I was just craving a tropical vibe and needed a baking win.

And let me tell you, these muffins delivered.

Why You’ll Love This Gluten Free Muffins Recipe

You don’t need fancy ingredients or a lot of time—these are pretty low-fuss.

They’re naturally gluten-free, but honestly? You wouldn’t even notice.

That coconut pastry cream in the middle? Yeah, it’s the best surprise bite.

These hold up great in the fridge and taste even better cold (trust me).

If you love coconut, you’re gonna wanna save this one.

Ingredients (and why they work)

Muffins

• 2 eggs – For structure and that perfect muffin lift.
• White & brown sugar – Sweetness with a hint of molasses from the brown.
• Almond flour – Gives that moist, nutty crumb.
• Coconut flour – High fiber, light texture.
• Shredded coconut – Texture + flavor + a little crunch.
• Milk (any kind) – I used almond milk and it worked great.
• Vegetable oil + olive oil – Moisture, plus a bit of depth from the olive oil.
• Baking powder – Helps it rise up fluffy and soft.

Coconut Pastry Cream

• Coconut milk – Creamy base with that tropical flavor.
• Egg yolks – Rich and smooth texture.
• Sugar – Just enough.
• Cornstarch – Thickens everything up.
• Coconut oil – Adds shine and softness.
• White chocolate – A little melty richness to round it out.

Optional Garnish

• White or dark chocolate shavings – Fancy it up or don’t, your call.

Instructions (Let’s do this)

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.

Cooking Tips & Techniques

Coconut flour is kinda tricky if you haven’t baked with it before—it’s super absorbent, so don’t panic if the batter seems thick. That’s normal. Start slow with it.

When making the pastry cream, don’t crank the heat—go low and slow, or you’ll end up with scrambled eggs. Learned that one the hard way once.

Also, give your muffins time to cool before filling. If you try to pipe into warm muffins, the cream just melts. And it’s a mess. A tasty mess, but still.

Recommended Equipment

I didn’t use anything fancy—just my basics.

• A good muffin tin that doesn’t warp (cheap ones rust fast)
• Paper liners because cleaning muffin tins is the worst
• A whisk and spatula—nothing crazy
• Hand mixer for whipping the pastry cream (saves time and energy)
• Piping bag or zip-top bag for filling

These are the exact ones I use (Amazon affiliate links):

• My go-to muffin tin
• Mixer that doesn’t sound like a lawnmower
• Reusable piping bags & tips set

How to Serve It

I love these chilled—they taste like a dessert you’d get at a fancy café. But they’re also great slightly warm (just don’t melt the filling). I’ve served them with iced coffee, chai, and even sparkling water with lime. They’re surprisingly versatile for a muffin.

Perfect for brunch, a mid-day snack, or when you just wanna treat yourself without turning on the oven again.

Diet-Friendly Options

You can go full dairy-free by using almond milk and dairy-free white chocolate. Just double-check the labels.

To cut sugar, swap in coconut sugar or a monk fruit sweetener—but the pastry cream may need tweaking to thicken.

If you’re egg-free, flax eggs can work, but the texture will change a bit. Just something to keep in mind.

Best Ways to Store

Store them in the fridge, in an airtight container. They’ll keep about 3 days, maybe 4 if you haven’t eaten them all by then (I usually don’t).

You can freeze the muffins without the cream if you want to prep ahead—just thaw and fill later.

Recipe Variations

• Add some lime zest to the pastry cream if you want a citrusy twist.
• Mix mini chocolate chips into the muffin batter for extra richness.
• Go berry mode—blueberries and coconut are great together.
• Skip the filling and just top with coconut yogurt if you’re short on time.

Honestly, once you’ve got the base down, you can do a ton with this.

Wrap Up

These muffins were exactly what I needed when I didn’t know what I needed. I wasn’t trying to create a “blog-worthy” moment—I just wanted something good, something cozy, something coconutty.

I’m so glad I trusted my craving. Because now? These muffins are part of the regular snack rotation. And I love sharing them. I hope you try them. I hope you love them as much as I do. And if you do—tell me how you made them yours.

Because that’s what baking’s all about, right? A little comfort. A little joy. A little cream in the middle.

Common Questions Answered