Sunday, February 23, 2014

Dark Chocolate Coconut Muffins

I just realized I have been posting  a lot of sweets lately, especially sweets that are loaded with chocolate (dark chocolate raspberry truffles and granola chocolate chip cookies). Maybe it's time for me to go on another 5 day sugar withdrawal challenge, because once again I am definitely craving sugar/chocolate. It must be because I am really stressed out over my house being a disaster zone, Greg not having a full-time job, and the arrival of Wendy at the end of next month. I'm so excited to be a mother, but I also feel completely overwhelmed. So, what do I do? I eat chocolate! Isn't that what any other normal woman would do? Yeah, that's what I thought.

I made these chocolate coconut muffins yesterday morning. I came across a delicious looking muffin recipe on Facebook, but it called for cocoa powder - and I'm out. So I went with another recipe I found that used dark baking chocolate. At first when I had a bite I wasn't sold on them - but once they cooled a little more I thoroughly enjoyed them. My parents and Greg loved them and I hope you do too. Enjoy!

Recipe for Dark Chocolate Coconut Muffins 

7 ounces of dark baking chocolate (60 - 70% cocoa)
1 stick (8 Tbsp.) of unsalted butter
2 cups of all-purpose flour
2/3 cup of granulated sugar
1/2 tsp. of salt
1 3/4 tsp. of baking powder
1 tsp. of pure chocolate extract (or pure vanilla extract)
2 eggs
2/3 cup of 2% milk
1 Tbsp. of heavy cream (optional)
2/3 cup of semisweet chocolate chips
1/2 cup of unsweetened coconut flakes

Preheat the oven to 350 degrees and line a muffin tin with paper liners. Put the butter and chopped chocolate into a small to medium sized saucepan and set over medium heat. Stir frequently until the butter and chocolate are completely melted and smooth. Remove from heat and set aside.

In a large bowl, mix together the flour, sugar, salt, and baking powder. Then add in the chocolate (or vanilla) extract, eggs, milk, and cream. Whisk together until well incorporated. Then stir in the melted chocolate and butter mixture and stir until smooth and chocolate is evenly mixed into the batter. Fold in the chocolate chips and coconut. Scoop the batter into the paper liners and fill. Put the muffins into the oven and cook for 16 - 19 minutes. Remove from oven and allow muffins to cool for a few minutes, then transfer to a wire rack to cool completely.

Put any muffins that are not eaten into an airtight container and store at room temperature or in the fridge.

Recipe Adapted from: Baking Bites