Chocolate Muffins with Coconut Heart
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Total Time | 1 hr |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 12) |
Ingredients
- 275 g flour (405)
- 2 teaspoons baking soda
- 0.5 teaspoon ½ baking soda
- 4 tablespoon cocoa powder
- 1 egg (s)
- 130 g suar, brown
- 80 g butter
- 300 ml buttermilk
- 100 g cream cheese
- 150 g desiccated coconut
- 2 tablespoon powdered sugar
- 1 packet vanilla sugar
- 50 g chocolate flakes, (whole milk)
- 200 g cake icin
Print Recipe
Pin Recipe Instructions
- For the muffin batter:
- Sift the flour and mix carefully by hand with the baking powder, baking soda and cocoa powder. In a second vessel, whisk together the egg, brown sugar, butter and buttermilk and slowly fold in the flour mixture. Whisk well.
- For the filling:
- Carefully mix the cream cheese, powdered sugar, 100g desiccated coconut and vanilla sugar with the paddle, stir for at least 5 minutes and mix in with a spatula `by hand` if necessary.
- Preparation:
- Preheat the oven to 180 degrees (no hot air).
- Place paper liners in the muffin tin, use a tablespoon to divide about half of the batter over the 12 liners. Then shape the filling into 12 slightly flattened balls of the same size by hand and press them into the dough (not too deep). Place the remaining dough on the molds, the filling must be completely covered.
- Bake in the middle of the oven for about 25 minutes, then let cool down a little.
- Glaze:
- Mix the remaining 50g desiccated coconut and chocolate sprinkles in a dessert bowl or similar. Heat the icing twice and spread generously over the muffin heads. Then press the muffin into the mixture so that the entire glaze is covered with the rasps. Possibly sprinkle a little by hand.
- Unknown calories, but a muffin replaces a full meal 😉
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