They take just 30 minutes from start to finish, they are crispy on top, soft and fudgy on the inside, with small chocolate bombs and crunchy nuts. All wrapped in a wonderful coconut flavor.
Recipe for coconut muffins with chocolate and nuts
These delightful little treats are quick to make and taste amazing! Perfect for unexpected guests, for afternoon coffee or evening cozy time.
They take just 30 minutes from start to finish, they are crispy on top, soft and fudgy inside, with small chocolate bursts and crunchy nuts. All wrapped in a delightful coconut flavor.
Just bake a double batch, they stay fresh and delicious for a couple of days in an airtight container.
Servings: pcs.
Coconut Muffins with Chocolate and Nuts
They take just 30 minutes from start to finish, they are crispy on top, soft and fudgy on the inside, with small chocolate bombs and crunchy nuts. All wrapped in a wonderful coconut flavor.
Equipment
- Hand Mixer
- Muffin Form
- Oven
Ingredients
- 2 pcs. Egg
- 170 gram Sugar
- 8 gram Vanilla Sugar
- 125 gram Melted butter
- 40 gram Flour
- 200 gram Coconut Flour
- 50 gram Hazelnuts chopped
- 100 gram Dark chocolate chopped
Instructions
- Whisk eggs, sugar, and vanilla sugar together into a light mass.
- Add the remaining ingredients and mix the batter well. (It’s true, no baking powder is needed, they become fudgier without it)
- Divide the batter into muffin forms and bake for 20 minutes at 175 degrees Celsius (347 degrees Fahrenheit) – until they are lightly golden. Serve warm or save for later.