The kids suggested making chocolate chip muffins the other day. While we were gathering ingredients my oldest said “Hey! I have an idea. Chocolate Chip Coconut Muffins.” And the idea became a reality.
A lovely combination together. I don’t know why I didn’t come up with putting coconut in myself.
A very nice muffin addition. I think these would be great to wake up to the day after Thanksgiving to break up the pumpkin, turkey, cranberry haze that happens. You know the one that leaves everyone passed out with fork still in hand on Thanksgiving day.
What You Need:
2 Cup All-Purpose Flour
½ Teaspoon Salt
1 Tablespoon Baking Powder
½ Cup Coconut
½ Cup Chocolate Chips
½ Cup Milk
½ Cup (or 1 Stick) Unsalted Butter
1 Teaspoon Vanilla
2 Large Eggs
1 Cup Sugar
Makes 12 Muffins
If you use liners you’ll want to butter the exposed area of your muffin pan. If you do not use muffin liners then make sure to butter the whole pan & lightly dust with flour, tapping out excess.
Bake for 22–28 minutes (until golden brown) at 375 degrees
How To Put It Together:
Cream together your eggs, butter, sugar, vanilla & milk. I used the paddle attachment on my mixer, medium speed. You can use a hand-mixer also.
In a separate bowl add your dry ingredients of flour, salt & baking powder. Sift these ingredients together. Once they are sifted together & your “wet” ingredients are creamed together in the larger mixed bowl I add the dry into the larger mixingbowl. Slowly add. As always too fast can mean flour is a flyin’.
Add in chocolate chips & coconut. Yum. Fold the ingredients in gently. I really loved this combination so good.
Fill muffin tins that have been greased & lightly flour the tins. I decided this time to go rouge with no liners! I’m a wild card. Again if you use muffin cup-liners then you should still grease any area the liners don’t cover. It makes it so much easier to get your muffins out after they’ve baked. Then pop into a 375 degree oven for 22–28 minutes until golden brown.