Coconut Chocolate Muffins |
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Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 14 |
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With a rich, dark chocolate flavor and luscious cream cheese-coconut topping, these irresistible muffins taste more like a decadent dessert than a morning treat.Sonia Daily, Rochester, Michigan Ingredients:
1/2 cup cream cheese, softened |
3 tablespoons sugar |
2 tablespoons king arthur unbleached all-purpose flour |
1 egg |
1 cup (6 ounces) semisweet chocolate chips, divided |
1/2 cup flaked coconut |
1/3 cup chopped pecans, toasted |
batter: |
1-1/2 cups king arthur unbleached all-purpose flour |
1 cup packed brown sugar |
1/4 cup baking cocoa |
1 teaspoon baking soda |
1/4 teaspoon ground cinnamon |
1 cup brewed coffee, room temperature |
1/3 cup canola oil |
2 tablespoons cider vinegar |
Directions:
1. In a small bowl, beat the cream cheese, sugar and flour until smooth. Beat in egg. Stir in 2/3 cup chocolate chips; set aside. In another bowl, combine the coconut, pecans and remaining chips; set aside.
2. In a large bowl, combine the flour, brown sugar, cocoa, baking soda and cinnamon. In another bowl, combine the coffee, oil and vinegar; stir into dry ingredients just until moistened.
3. Fill paper-lined muffin cups half full. Drop a rounded tablespoonful of cream cheese mixture into the center of each; sprinkle with 1 tablespoon coconut mixture.
4. Bake at 350° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm. Yield: 14 muffins.
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