Chocolate Coconut Muffins

Prep Time:

30m

Bake/Cook Time:

16m - 19m

Yield:

21 muffins

What’s better than a chocolate coconut muffin? A chocolate coconut muffin that is topped with a chocolate coconut streusel! Streusel is to muffins what frosting is to a cupcake – practically essential. Serve these up for a quick, grab-and-go breakfast, snack or even dessert.

Rate it yourself

Products Used

Light Brown Sugar Poly Bag

Extra Fine Granulated Pure Cane Sugar Bag

Ingredients

Chocolate Coconut Streusel

1/2 cup unbleached, all-purpose flour*
1/2 cup Dixie Crystals Light Brown Sugar, lightly packed
1/2 cup mini chocolate chips
1/3 cup sweetened shredded coconut
1/4 cup unsalted butter, room temperature
1 1/2 tablespoons natural or Dutch-process cocoa
Pinch kosher salt

Chocolate Coconut Muffins

3 1/2 cups unbleached, all-purpose flour*
2 teaspoons baking powder
1 teaspoon kosher salt
1/2 teaspoon baking soda
1 cup unsalted butter, room temperature
1 cup Dixie Crystals Extra Fine Granulated Sugar
3 eggs, room temperature
1 teaspoon coconut extract
1 cup coconut cream, well-shaken
1 cup sweetened shredded coconut
1 cup mini chocolate chips

*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.

Directions

Preheat oven to 400°F. Grease muffin tin cups with shortening. (If you’d like muffins with a softer exterior, use muffin liners.)
To make streusel, place all streusel ingredients in a bowl. Use fingers to toss and press butter throughout. Continue until combined and mixture will clump together when squeezed. Set aside.
For muffins, whisk flour, baking powder, salt, and baking soda together. Set aside.
Cream butter and sugar with an electric mixer until light and fluffy. Beat in eggs, one at a time, scraping bottom and sides of bowl as needed. Mix in coconut extract. Beat in coconut cream, then dry ingredients on low just until combined.
Fold in coconut and chocolate chips.
Fill prepared muffin cups about 3/4 full. Spoon about a tablespoon of streusel on top of each to cover.
Bake for 16-19 minutes until a toothpick inserted in center comes out clean. Cool in pan for 5 minutes, then remove to a cooling rack to cool completely.

Dixie Crystals Insight

Recipe developed for Dixie Crystals by Bridget Edwards @Bake at 350.

Rate & Review