Chocolate Chip Toasted Coconut Muffins
Inspired by techniques from Serious Eats.
Lightly sweet muffins with chocolate chips through the crumb and toasted coconut on top.
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Method
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Equipment
- 12-hole muffin tin
- 10 paper muffin cases
- 2 mixing bowls
- fork
- rubber spatula
- wire rack
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 280 kcal |
| Protein | 4 g |
| Carbohydrate | 28.1 g |
| of which sugars | 13.8 g |
| of which free sugars | 11.9 g |
| Fat | 18 g |
| of which saturates | 12.2 g |
| Fibre | 2.1 g |
| Salt | 0.39 g |
Protein per 100 kcal
1.4 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
Metric · 10 servings
Muffins
- 160 g plain flour
- 1½ tsp baking powder
- 1.5 g fine sea salt or table salt about ¼ tsp
- 70 g desiccated coconut
- 70 g caster sugar
- 90 g dark chocolate chips
- 115 g unsalted butter, melted
- 240 ml whole milk
- 1 large egg, beaten
- ½ tsp vanilla
- 1
Heat. Heat the oven to 190 °C (170 °C fan) and line 10 holes of the tin.
- 2
Dry. Mix the flour, baking powder, salt, 45 g of the coconut and the sugar in a bowl, then toss in the chocolate chips so they are coated.
- 3
Wet. Beat the melted butter, milk, egg and vanilla with a fork, then fold into the dry mix with a spatula until just combined; lumps are fine.
- 4
Bake. Spoon into the cases, scatter the remaining 25 g coconut over and bake 25-30 min, until well risen and the coconut is toasted golden.
- 5
Cool. Rest in the tin for 10 min, then take them out; they are best warm.
Storage
Keep in an airtight box for up to 2 days, or freeze for up to 1 month. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
