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Coconut Chocolate Muffins

 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.


  • 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
  • 1-1/2 cups all-purpose flour
  • 1 cup packed brown sugar
  • 1/4 cup Baking Cocoa
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  • 1 teaspoon baking soda
  • 1/4 teaspoon ground cinnamon
  • 1 cup brewed coffee, room temperature
  • 1/3 cup canola oil
  • 2 tablespoons cider vinegar


  • 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.

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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.
Nutritional 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.