With their 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
Coconut Chocolate Muffins
Ingredients
- 4 ounces cream cheese, softened
- 3 tablespoons sugar
- 2 tablespoons all-purpose flour
- 1 large egg, room temperature
- 1 cup 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 1/3 cup chips.
- In a large bowl, whisk together the first 5 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 with the batter. 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.
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