Calamansi Coconut Muffins Recipe

Preheat oven to 350ºF. Line a 12-cup muffin pan with cupcake liners.

Whisk oil, sugar, and eggs until creamy.

Combine flour, coconut, baking powder, salt, and zest in another bowl.

Whisk flour mixture into egg mixture until well combined. Whisk in coconut milk and calamansi juice.

Make the topping: Combine all ingredients in a bowl.

Divide batter evenly among muffin cups. Sprinkle with topping. Bake until a toothpick inserted in the center comes out clean, 20 to 22 minutes. Cool in pan for 5 minutes.