Cocoa Macaroon Muffins
Indulge in the rich, chocolatey decadence of Cocoa Macaroon Muffins—an irresistible fusion of deep cocoa flavor and sweet, chewy coconut. Perfectly moist and tender, these muffins are elevated with a hint of vanilla and the optional addition of melty chocolate chips for an extra layer of indulgence. Ready in just 35 minutes, they make an ideal breakfast treat, midday snack, or a delightful dessert. This easy-to-follow recipe uses pantry staples like all-purpose flour, unsweetened cocoa, and shredded coconut, and offers a balance of simplicity and sophistication. Serve them warm to enjoy their gooey texture or let them cool for a perfectly portable bite. The perfect choice for chocolate lovers and coconut enthusiasts alike, these muffins are a must-try!
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 0.5 cups Unsweetened cocoa powder
- 0.75 cups Granulated sugar
- 0.25 cups Brown sugar, packed
- 2 teaspoons Baking powder
- 0.5 teaspoons Salt
- 2 large Eggs
- 0.75 cups Whole milk
- 0.5 cups Vegetable oil
- 1.5 teaspoons Vanilla extract
- 1 cups Shredded sweetened coconut
- 0.75 cups Chocolate chips (optional)
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or lightly grease the cups.
In a large mixing bowl, combine the all-purpose flour, cocoa powder, granulated sugar, brown sugar, baking powder, and salt. Mix until evenly distributed.
In a separate medium bowl, whisk together the eggs, milk, vegetable oil, and vanilla extract until smooth.
Gradually add the wet ingredients into the bowl of dry ingredients, mixing until just combined. Do not overmix; the batter should be slightly lumpy.
Gently fold in the shredded coconut and chocolate chips (if using). Ensure they are evenly distributed throughout the batter.
Spoon the batter evenly into the prepared muffin cups, filling each about three-quarters full.
Place the muffin tin in the preheated oven and bake for 18-20 minutes or until a toothpick inserted into the center of a muffin comes out clean.
Once baked, remove the muffin tin from the oven and let the muffins cool in the tin for 5 minutes.
Transfer the muffins to a wire rack to cool completely or serve warm for a gooey, comforting treat.
Nutrition Facts
Calories |
4677 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 232.6 g | 298% | |
| Saturated Fat | 103.7 g | 518% | |
| Polyunsaturated Fat | 67.4 g | ||
| Cholesterol | 394 mg | 131% | |
| Sodium | 2435 mg | 106% | |
| Total Carbohydrate | 671.9 g | 244% | |
| Dietary Fiber | 68.9 g | 246% | |
| Total Sugars | 395.3 g | ||
| Protein | 73.8 g | 148% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 614 mg | 47% | |
| Iron | 35.7 mg | 198% | |
| Potassium | 3354 mg | 71% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
