Fluffy chocolate muffins studded with chocolate chips and topped with a simple-yet-divine coconut glaze.
Author: Katie of Veggie and the Beast
Recipe type: Dessert, Breakfast, Muffins
Serves: 12
Ingredients
Chocolate Chip Muffins
½ cup coconut oil, measured solid
¾ cup sugar
1 cup buttermilk
1 egg
1½ teaspoons vanilla extract
1 cup whole wheat pastry flour
¾ cup all-purpose flour
3 tablespoons high-quality cocoa
1½ teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon salt
1 cup mini semisweet chocolate chips, plus more for topping
3 tablespoons hot coffee
German Chocolate Glaze
1 cup light coconut milk
1 teaspoon vanilla
½ cup powdered sugar
2 tablespoons chopped pecans
¾ cup unsweetened shredded coconut
Instructions
Preheat oven to 350 degrees
In a large bowl, whisk together the flours, cocoa, baking powder, baking soda, salt, and chocolate chips.
In another bowl, mix together the melted coconut oil, buttermilk, egg, vanilla, and sugar.
Gradually add the wet ingredients to the dry ingredients, being careful not to overmix.
Add the hot coffee and mix until just incorporated.
Divide the batter among 12 lined and greased muffin tins. Bake for 15-18 minutes.
For the glaze, pour the coconut milk into a small saucepan over medium heat. Bring to a light boil, and then whisk constantly for 5 minutes. Pour in the vanilla and powdered sugar, bring to a boil again, and whisk for 3 minutes. Remove from heat and stir in the pecans and coconut.
Spread the German Chocolate Glaze on top of the cooled muffins, then top with more mini chocolate chips (if desired).
Recipe by Veggie and the Beast at https://veggieandthebeastfeast.com/2013/04/08/german-chocolate-cake-muffins/