Sunday, April 12, 2015

Coconut Chocolate Muffins

Prep time
Cook time
Total time
Serves: 14 muffins
  • ½ cup cream cheese, softened
  • 3 tablespoons sugar
  • 2 tablespoons all purpose flour
  • 1 egg
  • 1 cup semi-sweet chocolate chips
  • ½ cup flaked sweetened coconut
⅓ cup chopped pecans (optional)
1½ cups all purpose flour
1 cup packed brown sugar
¼ cup baking cocoa
1 teaspoon baking soda
¼ teaspoon ground cinnamon
1 cup brewed coffee, room temperature
⅓ cup coconut oil
  1. In a small bowl, beat cream cheese, sugar and flour until smooth. Add egg. Beat. Stir in ⅔ cup chocolate chips; set aside.
  2. In another small bowl combine coconut, pecans (optional) and chocolate chips; set aside.
  3. In a large bowl, combine flour brown sugar, cocoa, baking soda and cinnamon. Combine coffee and coconut oil.
  4. Stir the coffee/oil into the dry mixture just until moistened.
  5. Fill paper lined muffin cups half full. Spoon 1 tablespoonful of cream cheese mixture on the top center of each. Sprinkle with 1 tablespoon of coconut mixture.
  6. Bake for 20-25 minutes or until toothpick inserted in the center comes out clean. Cool for 5 minutes. Remove to wire rack to cool completely.

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