Chocolate Muffin with Coconut Heart: For a Super Delicious Snack!
There’s something undeniably charming about a snack that hides a little surprise in the center, and these muffins do just that. What looks like a simple chocolate muffin on the outside reveals a coconut heart once you take a bite. This will turn a simple treat into something just a little more memorable.
This recipe pairs a rich cocoa batter with a subtly sweet coconut and sour cream center. The muffins are finished with a swirl of hazelnut cream and a sprinkle of chopped hazelnuts, adding both texture and depth. The process is simple, but the results are impressive and these muffins are perfect for sharing, gifting, or keeping all to yourself.
The Coconut Surprise Story: Muffins With a Secret Center
The concept of this dish feels like a playful mashup of your everyday muffin and a coconut truffle. What makes them special is the contrast, that is, the warm, cocoa-rich batter meets the soft coconut filling like two worlds colliding. Though they sound like they belong in a patisserie, they’re kitchen-counter friendly and extremely weekday-approved.
Pro Tips for the Best Muffins with Coconut Heart
- That chocolate mixture you melt at the beginning? Give it time to chill before adding the egg, unless scrambled chocolate omelets are your thing.
- Make uniform coconut balls. Keep them roughly the same size for even baking and better structure.
- Top while warm as hazelnut cream spreads like a dream on a warm muffin. If you wait too long, it will just sit there, sulking.
- Give those hazelnuts a quick toast before topping. It levels up the entire experience.
Can I Use Shredded Coconut Instead of Desiccated?
Yes, but expect a slightly different texture. Desiccated coconut gives a finer finish, while shredded adds a bit more chew. Both work, though, so it depends on your mood.
What Kind of Cocoa Powder Should I Use?
Unsweetened cocoa powder is great for this recipe. It balances well with the sweet coconut core and keeps the batter rich without turning it into a sugar overload. While dutch-process cocoa will give a deeper color and smoother taste.
Can I Use Yogurt Instead of Sour Cream?
Yes, plain yogurt can stand in for sour cream in the coconut filling. Just make sure it's thick, or you’ll have a runny center that’s tricky to mold into balls.
How Do I Know When They’re Done?
Insert a toothpick near the edge, and not the middle, thanks to that core and check if it comes out clean. The tops should be slightly firm and bounce back when lightly pressed.
Must I Garnish With Hazelnut Cream?
They're delicious even without it. You could try a dollop of whipped cream, a sprinkle of powdered sugar, or melted dark chocolate for a different twist.
How to Store Leftovers
Once cooled, these muffins can be kept on the counter and will stay fresh for three days. However, if your kitchen runs warm, move them to the fridge to keep the coconut center fresh.
Ingredients
How to Make Chocolate Muffins with Coconut Heart
In a small saucepan or pot, sift the cocoa powder into the milk, then stir in the sugar and butter.
In a small saucepan or pot, sift the cocoa powder into the milk, then stir in the sugar and butter.
Cook over medium heat until the butter melts and the mixture is smooth. Set aside and let it cool to room temperature.
Cook over medium heat until the butter melts and the mixture is smooth. Set aside and let it cool to room temperature.
In a bowl, mix the desiccated coconut with sour cream and roll into small balls.
In a bowl, mix the desiccated coconut with sour cream and roll into small balls.
Once the chocolate mixture has cooled, whisk in the egg. Then, mix in the flour and baking powder.
Once the chocolate mixture has cooled, whisk in the egg. Then, mix in the flour and baking powder.
Spoon the chocolate batter into lined muffin mold and press one coconut ball into the center.
Spoon the chocolate batter into lined muffin mold and press one coconut ball into the center.
Bake at 180°C (360°F) for 25 minutes. Garnish with hazelnut cream and finish with a sprinkle of chopped hazelnuts.
Bake at 180°C (360°F) for 25 minutes. Garnish with hazelnut cream and finish with a sprinkle of chopped hazelnuts.
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