Gluten Free Coconut and Almond Flour Muffins with Coconut Pastry Cream
Soft, tender gluten free muffins made with almond and coconut flours, filled and topped with a silky coconut pastry cream. These celebratory treats balance nutty richness with gentle sweetness and are ideal for birthdays, holidays, or special gatherings
Equipment
- Mixing bowls
- whisk or stand mixer
- Muffin tin
- cupcake liners
- Saucepan
- pastry bag
Ingredients
Muffins
- 2 large eggs
- 2½ tablespoons granulated sugar
- 2½ tablespoons brown sugar
- 1 cup almond flour
- ½ cup coconut flour
- ½ cup unsweetened shredded coconut
- 1 cup milk
- ¼ cup vegetable oil
- ¼ cup olive oil
- 1½ tablespoons baking powder
Coconut Pastry Cream
- 2 cups unsweetened coconut milk
- 3 egg yolks
- ½ cup granulated sugar
- 3 tablespoons cornstarch
- 1 tablespoon coconut oil
- ¼ cup white chocolate
- White or dark chocolate shavings, optional garnish
Instructions
- Prepare the Oven and PanPreheat the oven to 400°F and line a muffin tin with paper liners.
- Mix the Wet BaseIn a large bowl, beat the eggs with both sugars until pale and well blended.
- Mix the Wet BaseIn a large bowl, beat the eggs with both sugars until pale and well blended.
- Incorporate Coconut FlourStir in the coconut flour gradually, a few tablespoons at a time, until the batter thickens. If the mixture feels too loose, add an extra tablespoon or two.
- Finish the BatterFold in the baking powder until evenly distributed.
- Bake the MuffinsDivide the batter evenly among the prepared muffin cups. Bake for 30 to 35 minutes, until golden and set. Remove and allow to cool completely.
- Make the Pastry CreamWhile the muffins bake, combine the egg yolks, sugar, cornstarch, and coconut milk in a saucepan. Cook over low heat, stirring constantly, until thick and smooth, about 5 minutes.
- Enrich the CreamRemove from heat and stir in the coconut oil and white chocolate until melted and fully incorporated.
- Whip and CoolLet the pastry cream cool slightly, then whip for 4 to 5 minutes to create a lighter texture. Chill completely before using.
- Fill and FrostOnce the muffins are fully cooled, pipe a small amount of pastry cream into the center of each muffin, then swirl more on top.
- Garnish and ServeFinish with chocolate shavings if desired. Serve once set.
Notes
Pro Tips & Variations
- Coconut flour absorbs moisture quickly, so always add it gradually and adjust as needed.
- Chill the pastry cream fully before piping for cleaner presentation.
- Dark chocolate can replace white chocolate for a richer contrast.
- These muffins are best enjoyed the same day, but may be refrigerated for up to 2 days.
- For dairy-free results, use a neutral plant-based milk and dairy-free chocolate.