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Coconut Chocolate Muffins

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

14 ServingsPrep: 30 min. Bake: 20 min.

Ingredients

1/2 cup cream cheese, softened
3 tablespoons sugar
2 tablespoons 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 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

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.
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.

2 of 2

Coconut Chocolate Muffins (continued)

Directions (continued)

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.
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.

Nutrition Facts: 1 muffin equals 301 calories, 16 g fat (6 g saturated fat), 24 mg cholesterol, 136 mg sodium, 40 g carbohydrate, 2 g fiber, 4 g protein.