Crisp tops, melty chips, and moist centers, these gorgeous double chocolate muffins – with cocoa powder and dark chocolate, are perfect for afternoon tea.
Chocolate and Coconut Muffins
Donna Hay's One-bowl Chocolate and Coconut Muffins
Recipe Review: Baking doesn’t get much easier than this! This recipe requires no fancy equipment and can be made in an instant using just one mixing bowl and a few pantry staples. Well, except for the desiccated coconut which I happen to have sitting in the kitchen pantry for a while. The batter is thick and you know the muffin is going to have a tight and delicious crumb. My bakes came out slightly darker because what I had was dark cocoa powder.
These decadent muffins were sweet, but not too sweet, and I was pleasantly surprised by how rich, moist and decadent they were. The muffins were lightened up by adding coconut, which somehow gave an otherwise plain fudgy chocolate muffins additional dimension.
Storage: Kept in airtight container for up to 3 days.
Book Review: Modern Baking looks gorgeous with its impressive hardcover and stunning photographs. It comes with more than 250 ideas for cakes, cookies, slices, pies, desserts and icy treats categorize into chocolate, caramel toffee & coffee, sugar & spice, fruit & berries, and milk & cream. Every category comes with both ‘Quick Fix’ and ‘Fresh and Light” alternatives. Other than this chocolate and coconut muffins, the rest of the recipes seem odd and doesn’t feel inviting. This book felt like a recipe library with no tips offered and the instructions are so brief that you have to be an experienced baker to use the book. The beautiful book does have stunning pictures and a collection of recipes, but it lack substance and a major ingredient … a personal touch.
Ingredients
- 1 cup (150 g) self-raising flour
- ½ cup (87.5 g) light brown sugar
- ¼ cup (20 g) desiccated coconut
- 2 tbsp (12.5 g) cocoa powder, sifted
- ½ cup milk
- ¼ cup vegetable oil
- 1 medium egg, lightly beaten
- 1 tsp vanilla extract
- 100 g dark chocolate (55% cocoa), chopped
Directions
- Preheat the oven to 180°C / 350°F. Line muffin cups with paper liners. Set aside.
- In a large mixing bowl, whisk together the flour, sugar, coconut and cocoa powder. Add in the milk, oil, egg, vanilla extract and chocolate, mix until just combined. Do not overmix as the muffin will become hard and rubbery.
- Spoon the batter into the prepared cups, filling them two-third full. Bake for 20 minutes or until a toothpick inserted into the center of a muffin comes out clean. Let the muffins cool in the pan on a wire rack for 5 minutes before transferring them onto a wire rack to cool completely.
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