Coconut Chocolate Muffins Recipe

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Coconut Chocolate Muffins Recipe
Coconut Chocolate Muffins Recipe photo by Taste of Home
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Coconut Chocolate Muffins Recipe

Read Reviews
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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
MAKES:
14 servings
TOTAL TIME:
Prep: 30 min. Bake: 20 min.
MAKES:
14 servings
TOTAL TIME:
Prep: 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 sweetened shredded 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.
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.
Originally published as Coconut Chocolate Muffins in Holiday & Celebrations Cookbook 2008 , p175

Nutritional Facts

1 each: 301 calories, 16g fat (6g saturated fat), 24mg cholesterol, 136mg sodium, 40g carbohydrate (26g sugars, 2g fiber), 4g protein.

  • 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 sweetened shredded 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
  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.
Originally published as Coconut Chocolate Muffins in Holiday & Celebrations Cookbook 2008 , p175

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Reviews forCoconut Chocolate Muffins

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MY REVIEW
Kuwal User ID: 8304799 231028
Reviewed Aug. 10, 2015

"Looks sooooo yummy.chocolate and coconut my fav combination ??"

MY REVIEW
[email protected] User ID: 6757410 230996
Reviewed Aug. 10, 2015

"can this be made in mini muffin pans?"

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