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.
Ingredientology:
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
The 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
Once 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.
