Cocoa Muffins with Coconut

Coconut Coconut Cocoa Muffins: an irresistible treat

If you're looking for a muffin recipe that will delight your senses and bring a smile to the faces of your loved ones, you've come to the right place. These coconut cocoa coconut muffins are not only delicious, they're easy to make, perfect for a special breakfast, a snack or even a dessert for a festive occasion. I invite you to put on your apron and discover the steps to create this wonderful cupcake.

Preparation Time: 20 minutes
Baking Time: 20-25 minutes
Total Time: 45-50 minutes
Number of Servings: 12 muffins

Ingredients

For the muffins:
- 3 whole eggs
- 2 yolks
- 125 g sour cream (ideally sour cream with a minimum fat content of 20%)
- 100 g melted butter (use unsalted butter for a more delicate taste)
- 150 g sugar (prefer granulated sugar to dissolve easily)
- 2 tablespoons dark cocoa (quality cocoa will make a significant difference)
- 1 baking powder (about 10 g)
- Rum essence (a few drops to add depth of flavor)
- 250 g flour (you can use wholemeal flour for extra nutrients)

For the coconut cream:
- 2 egg whites
- 100 g coconut flakes (preferably unsalted for a more natural taste)
- 12 tablespoons powdered sugar (the powdered sugar will melt quickly, giving a smooth texture)
- Essence of rum (to round out the flavor)

Making the muffins

1. Preheat the oven: Start by preheating the oven to 180°C (350°F). This step is essential to ensure the muffins bake evenly.

2. Separate the eggs: Separate the whites from the yolks. It is important to use fresh eggs for best results. The egg whites will need to be whipped foamy, so make sure the bowl in which you whisk them is clean and dry.

3. Beat the egg whites: Using a mixer, beat the egg whites with 75g of the granulated sugar until stiff. This step will add an airy texture to your muffins.

4. Prepare the wet mix: In a separate bowl, mix the yolks with the remaining sugar, cream and melted butter. Mix until smooth.

5. Combine ingredients: In a separate bowl, mix the flour, cocoa and baking powder. Add the dry ingredients to the wet mixture, stirring gently with a spatula until smooth. Be careful not to over mix or the muffins will be dense.

6. Beat in the egg whites: Gradually add the foamed egg whites to the cocoa mixture, stirring gently with a spatula to keep the air in the whites.

7. Prepare the coconut cream: In a clean bowl, whisk the remaining two egg whites with the powdered sugar until stiff. Add the coconut flakes and rum essence, mixing gently to make a thick paste.

8. Fill the muffin tins: In the muffin tins (ideally, use silicone molds or line with baking paper), pour a tablespoon of the cocoa batter, then spoon in a tablespoon of the coconut cream, and top with another tablespoon of cocoa batter.

9. Bake the muffins: Place the muffin tins in the preheated oven and bake for 20-25 minutes, until the muffins are well risen and a toothpick inserted in the center comes out clean.

10. Cool and glaze: Once baked, cool in the tins for 5 minutes, then transfer to a cooling rack. Once they have cooled completely, you can drizzle them with a white glaze (you can use powdered sugar mixed with a little water or lemon juice to make a thin glaze).

Serving Suggestions and Variations

Your coconut cocoa coconut muffins are delicious served plain, but you can enhance them with a dollop of whipped cream or vanilla ice cream on the side. A flavored coffee or fruit tea can complete the duo perfectly. If you want to personalize them, you can add dark chocolate chunks or even chopped nuts to the batter for added texture.

Nutrition Facts

These muffins are a good source of carbohydrates and healthy coconut fats, providing a burst of flavor and energy. Each muffin contains about 220 calories, depending on the size and ingredients used. Coconut provides fiber and minerals, making these muffins a healthier choice compared to other desserts.

Frequently Asked Questions

1. Can I use gluten-free flour?
Yes, you can use gluten-free flour to make muffins suitable for those with gluten intolerance. Almond flour or rice flour can be excellent options.

2. How can I keep muffins fresh?
Store muffins in an airtight container at room temperature to keep them fresh for 2-3 days. You can also freeze them for later use.

3. Can I substitute coconut with another ingredient?
Yes, you can replace the coconut with hazelnuts, almonds or even cream cheese for a less sweet alternative.

With this coconut cocoa coconut muffin recipe, you have all the tools you need to create a dessert that will impress everyone. I encourage you to experiment and put your own personal stamp on each preparation. Enjoy!