Made with our NEW Coconut & Almond 48% Cocoa Milk Chocolate bar, these muffins have the perfect amount of coconut flavor to transport you to your favorite vacation spot! Deliciously packed with melty chunks of pure, real milk chocolate that is dotted with coconut and almond pieces, you won't want to pass this recipe up.
You can now find this new flavor exclusively on chocolatebar.com!
Coconut Almond Chocolate Chunk Muffins
Recipe developed by Buckets of Yum - Amy Manes Prep Time: 20 minutes Cook Time: 20-25 minutes Total Time: 45 minutes Serving Size: Makes 12 muffins Ingredients- 1 cup salted butter
- ½ maple syrup (real maple syrup)
- 1 cup sour cream (room temperature)
- 2 large eggs (room temperature)
- ½ tbsp vanilla bean paste (or vanilla extract)
- 2 cups all-purpose flour
- 2 tsp baking powder
- ½ tsp salt
- 1 cup ES Chocolates Coconut & Almond 48% Milk Chocolate (chopped)
- ½ cup chocolate chunks
Directions
- Preheat oven to 350℉. Line a 12 cup muffin tin with cupcake liners and set aside.
- In a medium saucepan over medium heat, melt the butter. Pour into a large heatproof bowl and set aside to cool.
- Once the butter has cooled, add the maple syrup, sour cream, eggs, and vanilla bean paste and whip until smooth and combined.
- In a separate bowl, add the flour, baking powder, and salt and whisk until combined.
- Fold the dry ingredients into the wet until just combined. Fold in the chopped chocolate and chocolate chips and mix until incorporated.
- Using a large cookie scoop, scoop the batter into the prepared muffin tin, filling each cup all the way to the top. Sprinkle the tops of the muffins with additional chocolate chips if desired.
- Bake muffins for 20-25 minutes, or until the tops spring back when gently touched. Cool on a wire rack in the pan and then enjoy!
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- Muffins can be stored in an airtight container at room temperature for up to 3 days
