Coconut Chocolate Muffins Recipes

CHOCOLATE-COCONUT MUFFINS

Steps:

• Heat oven to 400°F. Spray 12 regular-size muffin cups with cooking spray.
• In large bowl, mix flour, sugar, cocoa, baking powder and salt until blended; make well in center of mixture. In medium bowl, stir coconut milk, butter and egg; pour into well in dry ingredients, stirring just until moistened. Stir in chocolate chips and 1 cup coconut. Divide batter evenly among muffin cups.
• Bake 18 to 22 minutes or until toothpick inserted in center comes out clean. Remove from pan to cooling rack. Cool in pan on cooling rack 15 minutes. Spread muffin tops with frosting; sprinkle with additional coconut.

CHOCOLATE COCONUT MUFFINS RECIPE

Steps:

• Preheat oven to 400 degrees. Line one muffin tin, set aside.
• In a large mixing bowl or the bowl of a stand mixer, combine the sugar and oil. Beat on high for 2 minutes. Add the coconut milk and coconut yogurt, mix until combined. Add the egg and coconut flakes, mix until combined.
• In a separate mixing bowl, combine the flour, cocoa powder, baking powder, baking soda and salt. Whisk the ingredients together.
• Gradually add the dry ingredients to the wet ingredients. Carefully mix until the batter is smooth and no flour pockets remain. Fold in chocolate chips if desired.
• Using a large scoop, fill each liner (I use a #20 scoop which as approximately 3.5 tbsp.). Place in the oven to bake for 18-20 minutes. Remove from oven and allow to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

CHOCOLATE COCONUT MUFFINS RECIPE

Steps:

• Preheat oven to 375[°]. In a mixing bowl combine flour, baking powder, salt, 1/2 cup shredded coconut and sugar and mix until combined then toss chocolate with dry ingredients until evenly distributed. In a separate bowl combine melted butter, milk, egg and vanilla and beat until well combined. Fold wet ingredients into dry ingredients with a rubber spatula, mixing until just combined (some lumps are ok).
• Line muffin tin with 10 liners then divide batter between lined cups. Sprinkle each muffin with remaining shredded coconut and bake until muffins are puffed and coconut is brown, about 30 minutes. Remove from oven and allow to cool for 10 minutes before removing. Serve warm.

COCONUT CHOCOLATE MUFFINS

Steps:

• Preheat oven to 350°. In a small bowl, beat cream cheese, sugar and flour until smooth. Beat in egg. Stir in 2/3 cup chocolate chips. In another bowl, toss coconut with pecans and remaining 1/3 cup chips., In a large bowl, whisk together the first 5 batter ingredients. In another bowl, whisk together coffee, oil and vinegar; add to dry ingredients, stirring just until moistened. , Fill paper-lined muffin cups half full with the batter. Place scant 1 tablespoon cream cheese mixture in the center of each. Top with about 1 tablespoon coconut mixture. , Bake until a toothpick inserted in the center comes out clean, 20-25 minutes. Cool 5 minutes before removing from pans to wire racks to cool. Serve warm.

COCONUT FLOUR BANANA MUFFINS WITH CHOCOLATE CHIPS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line 10 muffin cups with paper liners.
• Blend bananas, eggs, coconut flour, stevia, baking powder, and salt together in a bowl with a whisk or a fork. Stir in chocolate chips.
• Pour mixture evenly between the prepared muffin cups, filling each about 1/2 inch from the top as these muffins won't rise as much as others.
• Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, about 25 minutes. Cool for 5 minutes and transfer to a paper towel-lined plate; the moisture from the bananas will leak through the liners a little and this is normal.

COCONUT - CHOC CHIP MUFFINS

Steps:

• Preheat oven 180°C and line muffin pans with paper cases or grease them.
• Beat softened butter and sugar until creamy.
• Beat in eggs, yoghurt and milk, and vanilla.
• Fold in chocolate chips.
• Combine dry ingredients and fold into wet mixture, do not overmix.
• Mix together the sugar and coconut for the topping, place batter in prepared pans and sprinkle with topping mixture.
• Bake for 20-25 minutes or until skewer inserted in center comes out clean.

COCONUT MUFFINS

Steps:

• In a large bowl, combine the flour, sugar, baking powder and salt. In another bowl, combine the milk, egg, oil and extract. Stir into dry ingredients just until combined. Fold in coconut. Fill greased or paper-lined muffin cups two-thirds full., Combine the topping ingredients; sprinkle over batter. Bake at 400° for 18-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.

DELISH COCONUT MUFFINS

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Spray mini-muffin pans with cooking spray.
• Mix together the coconut milk with the water in a mixing bowl. Stir in white rice flour, shredded coconut, and salt. Spoon the mixture into the prepared mini muffin cups, and sprinkle with sugar if desired.
• Bake in the preheated oven until the tops are golden brown and crusty, about 30 minutes.