fbpx window.dataLayer = window.dataLayer || []; function gtag(){dataLayer.push(arguments);} gtag('js', new Date()); gtag('config', 'UA-98358523-1'); !function(f,b,e,v,n,t,s) {if(f.fbq)return;n=f.fbq=function(){n.callMethod? n.callMethod.apply(n,arguments):n.queue.push(arguments)}; if(!f._fbq)f._fbq=n;n.push=n;n.loaded=!0;n.version='2.0'; n.queue=[];t=b.createElement(e);t.async=!0; t.src=v;s=b.getElementsByTagName(e)[0]; s.parentNode.insertBefore(t,s)}(window, document,'script', 'https://connect.facebook.net/en_US/fbevents.js'); fbq('init', '208036239714612'); fbq('track', 'PageView');

FREE SHIPPING on all orders over $80

coconut almond chocolate chunk muffins

Original recipe, words & images: Amy Manes (@bucketsofyum)

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
 
 

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

Coconut Almond Chocolate Chunk Muffins

 

Directions

  1. Preheat oven to 350℉. Line a 12 cup muffin tin with cupcake liners and set aside.
  2. In a medium saucepan over medium heat, melt the butter. Pour into a large heatproof bowl and set aside to cool.
  3. Once the butter has cooled, add the maple syrup, sour cream, eggs, and vanilla bean paste and whip until smooth and combined.
  4. In a separate bowl, add the flour, baking powder, and salt and whisk until combined.
  5. Fold the dry ingredients into the wet until just combined. Fold in the chopped chocolate and chocolate chips and mix until incorporated.
  6. 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.
  7. 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!
Coconut Almond Chocolate Chunk Muffins
 

Notes

    • Muffins can be stored in an airtight container at room temperature for up to 3 days

Enjoy! If you make this recipe, be sure to post it to your social media and tag us @eschocolate on IG and @EndangeredSpeciesChocolate on FB!

 

 

RELATED POSTS

Chocolate Bolo Bun

chocolate bolo bun

This recipe incorporates a chocolate twist to a traditionally Asian-style bun with a decadent chocolatey-filled center. The bolo bun or Hong Kong Style Pineapple Bun, known for its crusty "pineapple...

Cookie Butter Crunch Cookies served with rapsberries

chocolate cookie butter crunch

This Chocolate Cookie Butter Crunch is the perfect combination of sweet, salty, rich, and tart. With each component of this dessert having a star moment in every bite, you get...

Vegan Espresso Martini Cookies with ESC Espresso Beans dark chocolate bar

vegan espresso martini cookies

A perfect combination for your Holiday celebration! These Vegan Espresso Martini Cookies are a delicious twist on a classic cocktail and will be a showstopper at your next Holiday party....

CLOSE+

Search