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:
20 servings
TOTAL TIME:
Prep: 30 min. Bake: 20 min.
MAKES:
20 servings
TOTAL TIME:
Prep: 30 min. Bake: 20 min.

Ingredients

  • 4 ounces cream cheese, softened
  • 3 tablespoons sugar
  • 2 tablespoons all-purpose flour
  • 1 large egg
  • 1 cup (6 ounces) semisweet chocolate chips, divided
  • 3/4 cup sweetened shredded coconut
  • 1/2 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

Preheat oven to 350°. In a small bowl, beat cream cheese, sugar and flour until smooth. Beat in egg. Stir in 2/3 cup chocolate chips. In another bowl, toss coconut with pecans and remaining chips.
In a large bowl, whisk together first five batter ingredients. In another bowl, whisk together coffee, oil and vinegar; add to dry ingredients, stirring just until moistened.
Fill paper-lined muffin cups half full. Place scant 1 tablespoon cream cheese mixture in the center of each. Top with about 1 tablespoon coconut mixture.
Bake until a toothpick inserted in the center comes out clean, 20-25 minutes. Cool 5 minutes before removing from pans to wire racks to cool. Serve warm. Yield: 20 muffins.
Originally published as Coconut Chocolate Muffins in Taste of Home's Holiday & Celebrations Cookbook Annual 2008, p175

Nutritional Facts

1 muffin: 223 calories, 12g fat (4g saturated fat), 15mg cholesterol, 98mg sodium, 29g carbohydrate (19g sugars, 1g fiber), 3g protein.

  • 4 ounces cream cheese, softened
  • 3 tablespoons sugar
  • 2 tablespoons all-purpose flour
  • 1 large egg
  • 1 cup (6 ounces) semisweet chocolate chips, divided
  • 3/4 cup sweetened shredded coconut
  • 1/2 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. Preheat oven to 350°. In a small bowl, beat cream cheese, sugar and flour until smooth. Beat in egg. Stir in 2/3 cup chocolate chips. In another bowl, toss coconut with pecans and remaining chips.
  2. In a large bowl, whisk together first five batter ingredients. In another bowl, whisk together coffee, oil and vinegar; add to dry ingredients, stirring just until moistened.
  3. Fill paper-lined muffin cups half full. Place scant 1 tablespoon cream cheese mixture in the center of each. Top with about 1 tablespoon coconut mixture.
  4. Bake until a toothpick inserted in the center comes out clean, 20-25 minutes. Cool 5 minutes before removing from pans to wire racks to cool. Serve warm. Yield: 20 muffins.
Originally published as Coconut Chocolate Muffins in Taste of Home's Holiday & Celebrations Cookbook Annual 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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