This is one of our original recipes and they are amazing! The coconut gives them a very so slight hint of coconut which teams up perfectly with chocolate.
These chocolate coconut muffins freeze really well iced and all so don’t be scared to get prepared on the weekend as these are perfect in school or work lunchboxes.
If you’d like to ice the muffins be sure to check out our basic icing recipe.
- 10m
- 15m
- 25m
- 12
Ingredients
- 130 g butter
- 2 egg
- 200 g milk of choice
- 1 tsp. vanilla paste
- 120 g rapadura sugar
- 120 g self-raising flour
- 50 g coconut flour
- 20 g cacao powder
- 1 tsp. baking powder
Instructions
Thermal Cooking Method
- Line a 12 hole muffin tin with paper cups and preheat the oven to 180°C.
- Place butter (cubed) into the mixing jug and melt 2 minutes/60ºC/speed 4.
- Add all other ingredients and mix 20 seconds/speed 5 or until well combined. You may need to scrape and repeat for another 5-10 seconds.
- Fill muffin tins 3/4 full and cook in oven for 15 minutes or until a skewer comes out clean. Allow to cool on a wire rack before icing (optional).
- Top with chocolate icing and sprinkle with coconut.
Traditional Cooking Method
- Line a 12 hole muffin tin with paper cups and preheat the oven to 180°C.
- Soften the butter in a microwave or pot and add all ingredients to a large bowl. Using a wooden spoon mix to combine.
- Fill muffin tins 3/4 full and cook in oven for 15 minutes or until a skewer comes out clean. Allow to cool on a wire rack before icing (optional).
- Top with chocolate icing and sprinkle with coconut.
I made these today and they are super simple and taste delicious.
Melted the butter in the oven while preheating and by the time I weighed all the other ingredients it was melted. Hand mixed the ingredients and ready for the oven, I baked at 190 (I think my oven temp is slightly off) for 15min and cooked to perfection.
All I had was white choc chips so used these up instead of milk.
The cakes are very light and airy.
This will become a staple in my house.