Chocolate Muffins

Chocolate Muffins

If you are in need of a decadent chocolate muffin recipe, look no further. This recipe was created to satisfy two needs: the need for chocolate and the need for a moist, satisfying pastry.


Coconut milk is used in the recipe to keep the muffin moist, while espresso powder is used to compliment the chocolate flavor and make for a bold taste. The coconut milk does not act as a flavoring, and it will not be noticeable after baking. Makes 6 large muffins.

The Ingredients:

1 cup all-purpose flour

1/2 cup sugar

1/3 cup cocoa

1 1/2 teaspoons baking powder

1/4 teaspoon baking soda

1/2 teaspoon salt

1/2 teaspoon espresso powder (or instant coffee powder)

3/4 cup coconut milk

1/4 cup melted butter

1 teaspoon vanilla extract

1 large egg

1 cup dark chocolate chips for inside muffin/drizzle

chocolatecoconutingredsThe Method:

  • Preheat oven to 350 degrees. Spray muffin tin with cooking spray
  • In a large mixing bowl, combine the flour, sugar, cocoa, baking powder, baking soda, salt, and espresso powder
  • Preheat oven to 350 degrees. Spray muffin tin with cooking spray
  • In a separate bowl, combine the coconut milk, melted butter, vanilla extract, and egg
  • Mix wet ingredients into dry ingredients with a spatula, add 1/2 cup chocolate chips
  • Spoon batter into muffin tin
  • Bake for 16-20 minutes, or until a toothpick inserted in the middle comes out clean

chocolatecoconutbatterOnce the muffins are done, make the drizzle by taking the remaining 1/2 cup chocolate chips and heating them in the microwave at 30 second intervals, stirring with a fork each time until the chocolate is completely melted.

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Eva Rosenberg

Eva Rosenberg

Welcome to Eva's Kitchen where I share my adventures in cooking. My creations may not always turn out Pinterest perfect, but I usually end up with a funny picture or an interesting meal. Thanks for stopping by!


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