Sometimes it is good to have a nice easy recipe to go to, for a quick sweet treat. Muffins usually serve that purpose very well indeed. This recipe of Coconut and Chocolate Muffins works very well mixing those two flavours, and textures very well indeed.
As with all muffins these don’t take long to make and can be in the oven within about 30 minutes and ready to eat within an hour.
There are not many steps, first the ingredients must be mixed.
To form a nice thick batter, which is then scooped, evenly, into the muffin cases. A little extra coconut can be sprinkled over the top and then they can be baked.
Although I used a moist shredded coconut I realise that not everyone has access to that. But that is fine as desiccated coconut works very well too.
My muffins turned out very well, not too large but a hearty and filling snack. They tasted so good just slightly warm and are just as good when they are fully cooled. They can also be frozen if required.
Coconut & Chocolate Muffins
A tasty snack for breakfast, or at any time.
Ingredients
190g (1 1/4 cup + 1 tsp, based on scooping packed flour into a 250ml cup) plain flour
40g(1/4 cup + 1 tsp) cocoa powder
120g(1 1/2 cup) shredded coconut, or the same weight of desiccated coconut
8g(2 tsp) baking powder
1 medium egg(large in USA)
240ml (1 cup) condensed milk
45ml(3 tbsp) milk
60ml(1/4 cup) vegetable oil
125g (1/2 cup + 2 tbsp) chocolate chips
pinch of salt
extra coconut for sprinkling
Directions
- Preheat the oven to 190C/170 Fan/375F.
- Line a muffin pan with paper cases(or grease and flour the pan).
- Place the flour, baking powder, salt, and cocoa powder into a large bowl and stir to thoroughly combine.
- Add the coconut and stir again to combine.
- In a bowl place the condensed milk and the milk and whisk to loosen the mixture.
- Add the egg and oil and whisk until fully combined.
- Pour the wet mixture into the dry mixture and stir until almost fully combined.
- Add the chocolate chips and continue stirring until just combined.
- Spoon the batter into the paper cases, as evenly as possible.
- Sprinkle some extra coconut over the top.
- Bake in the oven for 20 to 23 minutes, until a skewer poked into the centre comes out clean.
- Allow the muffins to cool in the tin for 10 minutes before transferring to a wire rack to cool completely.