Lately I’ve been craving coconut. Anything coconut simply sounds appetizing. Coconut Milk, Coconut water, Coconut flakes… You get the picture. This craving has made me realize how much I’m turning into my dad. He is also a huge fan of coconut and sprinkles it on just about every dessert he has. So with this craving, plus my dads numerous dessert ideas, I was inspired to create a muffin with coconut. Then I asked myself, what taste compliments coconut? Dark Chocolate.
I started by toasting shredded sweetened coconut at 350º F couple of minutes or until golden brown. While I could have just thrown it into my muffin mix, I absolutely adore a toasted flavor.
When mixing the ingredients, it’s important to mix them separately. So mix all the wet with wet, and all the dry with dry. This will ensure even distribution of all ingredients. But when mixing the two together, be very careful not to over mix. A couple folds will do just fine to incorporate the wet and dry. If you over mix it turns gummy and hard. I have done this a couple times, so trust me when I say, less is more when you mix the two together.
The last step is to fold in the dark chocolate chips and toasted coconut. Then when pouring into the cupcake pans, fill about 3/4 of the muffin tin. Or if you want a big bakery-style muffin top, fill all the way to the top.
Right before you pop these delicious muffins into the oven, sprinkle some store bought toasted coconut flakes (you can get these at Costco) and extra dark chocolate chips.
Enjoy this warm muffin with a big glass of coconut milk, you won’t be disappointed.
Enjoy, and stay creATEive.
Dark Chocolate Chip Coconut Muffins.
Yields 12 jumbo Muffins
- 3 cups flour
- 4 teaspoons baking powder
- 1/2 teaspoon salt
- 1.5 teaspoon cinnamon
- 2 eggs, room temperature
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar
- 1 cup milk, room temperature
- 1/2 cup canola oil
- 2 teaspoons vanilla
- 1 cup dark chocolate chips
- 1 cup toasted shredded coconut
- Pre-heat oven to 375º F. Sprinkle 1 cup of shredded sweetened coconut on baking sheet. Bake for 2-4 minutes, or until golden brown. Remove from oven and set aside to cool.
- Turn oven up to 425º F and either line muffin tins with cupcake liners or lightly spray with non-stick cooking spray.
- Mix flour, baking powder, salt, and cinnamon in a large bowl. Make sure to fully mix these together so it’s an even dry mix.
- Combine eggs with sugars until well blended. Next add the milk, oil, and vanilla.
- Now slowly take your dry ingredients and mix with the wet ingredients, and then the chocolate chips and coconut. Don’t over mix, it will turn out gummy and hard and that’s just not pleasant. A couple stirs and folds, and the batter should be good to go.
- For bakery style muffins with a big top, fill muffin tins all the way to the top. Sprinkle some extra dark chocolate chips and coconut flakes on top.
- Bake at 425º F for 5 minutes so the muffins poof up real quick. Then lower heat to 375º F and bake for another 15-17 minutes. To check to see if they are done, stick a tooth pick in the middle of a muffin. If nothing sticks to the toothpick, they are ready. If there is residue, place in the oven for another couple minutes.
- Remove from oven and cool for a couple minutes, then transfer to cooling rack. You may store these in a ziplock bag or tupperware for 5-7 days.