Chocolate Macaroon Muffins

Submitted by Chef Buggsy Mate

"What can be better then chocolate and coconut? This muffin makes a wonderful breakfast when you are looking for something a bit sinful, it also makes a wonderful snack or dessert."

 

• Ready In: 47mins
• Ingredients: 12
• Yields: 12 muffins
• Serves: 12

ingredients

• 2 cups all-purpose flour
• 1⁄2 cup sugar
• 3 tablespoons baking cocoa
• 3 teaspoons baking powder
• 1 teaspoon salt
• 1 cup milk
• 1 egg
• 1⁄3 cup vegetable oil
• 1 1⁄4 cups flaked coconut, divided
• 1⁄4 cup sweetened condensed milk
• 1⁄4 teaspoon almond extract
• 1⁄2 cup milk chocolate chips

directions

1. In a bowl, combine flour, sugar, cocoa, baking powder, salt and chocolate chips.
2. Combine milk, egg and oil; mix well.
3. Stir into dry ingredients just until moistened.
4. Spoon 2 tablespoonfuls into 12 greased or paper-lined muffin cups.
5. Combine 1 cup coconut, condensed milk and extract; place 2 teaspoonfuls in the center of each cup (do not spread).
6. Top with remaining batter.
7. Sprinkle with remaining coconut.
8. Bake at 400 degrees for 20-22 minutes or until muffins test done.
9. Cool for 5 minutes before removing from pan to a wire rack.

Reviews

[HokiesMom]

I loved these muffins. I enjoyed the flavor and think they would be a great afternoon treat or a light dessert. The recipe made 12 perfectly sized muffins. I ate one and gave the other 11 to a neighbor who needs some help with meals for a bit. I love the hint of almond extract in the muffin itself and the texture is nice and soft. Baked perfectly in 22 minutes in my oven. Used a large scoop for the batter and a tiny scoop for the filling. Worked perfectly having two scoops handy. Thanks for sharing this recipe. Made for My 3 Chefs event June 2008.