Triple Coconut Muffins with Raspberry

My officemate at work first tried this recipe and we were both a little underwhelmed by the result. The end result was a very dense muffin with an odd texture. The coconut flavour just didn't come through enough either. I decided to liberally adapt this recipe, taking Deb's suggestion to use coconut milk instead to add more coconut flavour and adding some raspberries. I made quite a few changes as well (buckwheat flour, dark brown sugar) and the end result was great. The flavour seemed to get even better after the first day. Note this recipe only makes 10 muffins.

One year ago: Mint and Scallion Soba Noodles
Two years ago: Raspberry Lemonade

Triple Coconut Muffins with Raspberry (adapted from Smitten Kitchen)

Ingredients
1/2 cup (110 grams) virgin coconut oil
3/4 cup (95 grams) all-purpose flour
1/2 cup (60 grams) buckwheat flour (or you could use whole wheat)
1 1/2 teaspoons baking powder
1/4 teaspoon table salt
1 cup coconut milk
1/3 cup brown sugar sugar
1 large egg, at room temperature is best
1 teaspoon (5 ml) vanilla extract
3/4 cup (90 grams) sweetened shredded coconut, divided
1 cup raspberries, frozen or fresh

1. Preheat oven to 375°F. Either grease 10 muffin cups with butter or coconut oil, or line them with papers.
2. In a small saucepan, warm your coconut oil just until it melts. It should still be on the cool side.
3. In a medium bowl, whisk together your flours, baking powder and salt.
4. Stir in 1/2 cup shredded coconut.
5. In a separate bowl, whisk together egg, sugar, coconut oil, coconut milk and vanilla.
6. Stir wet ingredients into dry ingredients until just combined. Divide batter among prepared muffin cups then sprinkle the top with remaining 1/4 cup coconut, about 1 to 2 teaspoons on each. [I omitted the coconut on top.]
7. Bake until a tester inserted into the center comes out batter-free, about 20 minutes. Transfer muffins to a rack and let cool.