These muffins are packed with deep chocolate flavour and coconut aroma. They are easy to whip up and makes great dessert option. Enjoy while still warm!
When you're craving something a bit sweet, but don't want a heavy, traditional sugary brunch, try these muffins. They are amazingly tasty, especially when served while still warm. Even those who are lukewarm to muffins can't resist one fresh out of the oven.
With a rich dark chocolate flavour and luscious cream cheese coconut filling, these muffins taste more like a decadent dessert than a morning treat.
The chocolate flavour in these muffins comes from cocoa powder and dark chocolate. We used also Greek yogurt and coconut oil to add extra moisture to the muffins.
Making these muffins is so easy and quickly. The process is the same as with other chocolate muffins, but this one has a coconut heart in the middle. First combine all dry ingredients in one bowl. Then, melt coconut oil, add chocolate and stir until it is completely melted.
In another bowl whisk egg, muscovado sugar and Greek yogurt. Combine this mixture with melted chocolate and pour into dry ingredients. Fold until you get a compact dough.
Filling is made with cream cheese, shredded coconut and a dash of Amaretto liqueur. Fill the muffin cases half full with muffin batter, add 1 tablespoon of coconut filling and top with some muffin batter. Bake for about 15 minutes then cool on the cooling rack. Our chocolate coconut muffins are ready to enjoy!
If you have some leftover muffins you can freeze them by placing in an airtight container or large ziplock bag. Thaw them in the fridge and warm in the oven before serving.
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