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Baking is often a delightful dance of flavors, where the right combinations can elevate a simple recipe into something extraordinary. One such delicious combination is found in the Toasted Coconut Mocha Muffins. This delectable treat merges the robust essence of coffee, the decadence of chocolate, and the tropical sweetness of coconut into a single, mouthwatering muffin. Whether you’re preparing for breakfast, a snack, or a special occasion, these muffins are sure to impress.

Toasted Coconut Mocha Muffins

Indulge in the delightful flavors of Toasted Coconut Mocha Muffins! This recipe combines the rich essence of coffee, decadent chocolate, and sweet, toasted coconut into perfectly fluffy muffins. Ideal for breakfast or as a sweet snack, these muffins are an adventure for your taste buds. Discover the essential ingredients and step-by-step preparation that make baking these muffins a breeze. Perfect for impressing guests or enjoying on your own, give this recipe a try!
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Ingredients
  

1 ½ cups all-purpose flour

½ cup unsweetened cocoa powder

1 teaspoon baking soda

½ teaspoon baking powder

½ teaspoon salt

1 cup sugar

2 large eggs

½ cup unsweetened coconut milk (or regular milk)

½ cup brewed coffee (cooled)

⅓ cup vegetable oil

1 teaspoon vanilla extract

1 cup shredded sweetened toasted coconut

½ cup semi-sweet chocolate chips

Extra toasted coconut for topping (optional)

Instructions
 

Preheat the Oven: Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease with non-stick spray.

    Toast the Coconut: Spread 1 cup of shredded coconut on a baking sheet. Toast it in the preheated oven for about 5-7 minutes, stirring occasionally, until golden brown. Keep an eye on it to prevent burning. Once toasted, set aside to cool.

      Mix Dry Ingredients: In a medium bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt until well combined.

        Mix Wet Ingredients: In a separate large bowl, combine the sugar and eggs. Whisk until light and fluffy. Gradually stir in the coconut milk, brewed coffee, vegetable oil, and vanilla extract until smooth.

          Combine Mixtures: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.

            Fold in Coconut and Chocolate: Gently fold in the toasted coconut (reserve some for topping) and the chocolate chips until evenly distributed.

              Fill Muffin Cups: Divide the batter evenly among the prepared muffin cups, filling each about ⅔ full. Sprinkle a bit of the reserved toasted coconut on top of each muffin for added texture and flavor.

                Bake: Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean.

                  Cool: Remove the muffins from the oven and allow to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

                    Enjoy: Serve warm or at room temperature. These muffins pair perfectly with coffee or tea and will brighten your breakfast or snack time!

                      Prep Time: 15 mins | Total Time: 35 mins | Servings: 12