Coconut oil is wonderful, but you probably don’t need me to tell you that. Besides having a lightness to it that comes from fats that are solid at room temperature (think: shortening, but with a heavenly flavor), it imbues each crumb with a dreamy whiff of coconut. The resulting muffin is dense but light and impossibly moist and will, I hope, be an effective temporary stand-in for the warm weather to come.
