Coconut Almond Cake Muffins

FOR MUFFINS:

• 4 eggs
• 180 ml of vegetable oil
• 90 ml of melted butter
• 160g sugar
• 120 ml of water
• 240g flour
• 2 ½ tsp baking powder
• 10g grounded almonds

FOR INTERIOR SWIRL:

• 4 tbsp flour
• 40gm Hawaiian coconut flakes (powdered)
• 3 tbsp pink sugar or white sugar
• 1 tsp rose essence
• a drop of pink colouring if using white sugar

FOR CRUMBLE:

• 30g flour
• 30gm Hawaiian coconut flakes 
• 3 tbsp pink sugar or white sugar
• 20 gm grounded almonds
• ¼ tsp baking powder
• 40 to 50ml melted butter
• 1 tsp rose essence
• a few drops of pink colouring if using white sugar

1. Preheat oven to 190C.
2. Combine eggs, oil, butter, sugar and water in a large bowl and whisk until smooth.
3. In a separate bowl combine flour, baking powder and grounded almonds. Whisk to combine.
4. Add the dry ingredients to the wet ingredients in thirds, until combined. Don’t over mix.
5. In a small bowl combine flour, powdered coconut flakes, sugar and rose essence whisk to combine and set aside.
6. In another small bowl combine flour, sugar, grounded almonds, coconut flakes, baking powder, and butter. Whisk with a fork to combine.
7. Prepare a muffin tin with baking spray, or grease with some butter, covering inside of wells and lightly grease top of the pan too since muffins will rise up.
8. With an ice cream scoop, spoon in half a scoop of batter into the muffin well, top with 1 tsp or lesser of the filling (interior swirl filling), cover with a second-half scoop of batter. Take a toothpick and gently swirl interior to distribute the filling. Top with 1 tbsp of crumb topping.
9. Repeat the process until all the wells are full. Bake for 16-17 mins until golden brown and risen.
10. Allow to cool slightly. Dust with powdered sugar if desired.

Note: I buy most of my baking ingredients from Bakers Choice Ingredients Store, Batu Berendam.