Ginger-Coconut Muffins

I created this recipe a few months ago to use up some ingredients I had lying around. Sour cream creates a wonderfully thick and rich batter, and the edges and top of the muffins crunch pleasantly when you bite into them. They're terrific by themselves, but I think a little tangy Greek yogurt or cream cheese would be tasty on these.

Ginger-Coconut Muffins

Makes 1 dozen.

1 cup unbleached all-purpose flour
1/2 cup light brown sugar
1 1/4 teaspoon baking powder
1/4 teaspoon salt
1 egg
1/2 cup sour cream
1/4 cup unsalted butter, melted
1/4 teaspoon almond extract
1/2 cup flaked coconut
1/4 cup crystallized ginger chips, minced (I use The Ginger People's Baker's Cut)
Turbinado (aka raw) sugar

Preheat oven to 375. In a large bowl, mix flour, sugar, baking powder, and salt.

In another bowl, whisk together egg, sour cream, butter, and vanilla. Stir in the ginger chips.

Add the liquid mixture to the dry ingredients, stirring until just combined. Fold in the coconut.

Fill muffin cups 2/3 full and sprinkle tops with turbinado sugar. For extra crunch, top with 1/4 cup finely chopped almonds.

Bake 18-20 minutes, or until toothpick inserted into center comes out clean.