From the kitchen
Dark Chocolate Coconut Muffins
Decadent morning muffins where the structural fat of coconut milk keeps the crumb hyper-moist.
By Aunesty Janssen · The Arrogant Hippie Culinary Journal: Coconut Milk Edition
Ingredients
- 1 3/4 cups All-Purpose Flour
- 1/3 cup Cocoa Powder
- 3/4 cup Sugar
- 2 tsp Baking Powder
- 1/2 tsp Salt
- 1 cup Canned Coconut Milk, well shaken
- 2 large Eggs
- 1/3 cup Melted Coconut Oil
- 1/2 cup Dark Chocolate Chips
Method
- Preheat oven to 375°F (190°C) and line a muffin tin with paper liners.
- Whisk the flour, cocoa powder, sugar, baking powder, and salt together.
- In a separate bowl, whisk the coconut milk, eggs, and melted coconut oil.
- Fold the wet ingredients into the dry just until combined, then fold in the chocolate chips.
- Divide among the muffin cups and bake 20 to 22 minutes, until a toothpick comes out clean.
Kitchen note
These stay moist for days longer than a lower-fat muffin thanks to coconut milk's structural fat — store them in a sealed container rather than the open air, since they hold too much moisture to stay fresh uncovered.
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