CHOCOLATE COCONUT CREAM MUFFINS are delicious treats to enjoy for breakfast or a snack. The combination of coconut with chocolate offers an irresistible mix of flavors.
These muffins are soft and moist, with a slight exotic note from the coconut. They are also simple to prepare and will be appreciated by both adults and children. Serve them with a cup of coffee, tea, or better yet, with a cup of hot chocolate and enjoy this sweet delight.
Follow this recipe to create chocolate and coconut muffins that will win everyone over!
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- Difficulty: Medium
- Cost: Medium
- Preparation time: 20 Minutes
- Portions: 12 muffins
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
- 3 eggs
- 1 1/4 cups all-purpose flour
- 2/3 cup potato starch
- 1/2 cup grated coconut
- 1/2 cup sugar
- 3 1/2 tbsp vegetable oil
- 1 tsp baking powder
- 2 tbsp unsweetened cocoa powder
- 1 cup heavy cream (for decorating)
- 1/2 cup powdered sugar (for the cream)
- as needed unsweetened cocoa powder (for decorating)
Tools
- Muffin tin
- Cupcake liners
- Electric beaters
Steps
Preheat the oven to 350°F and prepare a muffin tin with paper liners.
In a large bowl, beat the eggs with the sugar. Add the vegetable oil and mix.
Combine the sifted flour, potato starch, unsweetened cocoa, grated coconut, and baking powder. Mix well until all ingredients are blended.
For this operation, I recommend using electric beaters.
Fill the liners, leaving 1/3 of the space free.
Bake in a static oven for about 25 minutes.
Remove from the oven and let cool.
Meanwhile, whip the cream with the powdered sugar and place it in a piping bag.
Decorate the muffins with cream and sprinkle with unsweetened cocoa and dried coconut.
Storage and Tips …
Store in the fridge covered by a cake cover.
Consume within 2 days.
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