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Hazelnut and Coconut Chocolate Muffins

Chocolate muffins are one of my top favorite desserts to make when I don’t have a lot of time. It’s quick and easy, and always a good idea for hosting or as a sweet treat next to a coffee cup.

These chocolate muffins combine also coconut and hazelnuts with a shiny chocolate frosting, and are so delicious and all-time favorites.

Hazelnut and Coconut Chocolate Muffins

Photo: Natalie Levin



Hazelnut and Coconut Chocolate Muffins

Servings 16 chocolate muffins
Author נטלי

Ingredients

For the chocolate muffins:

  • 50 grams dark chocolate
  • 75 ml. (1/3 cup) vegetable oil
  • 100 grams (1/2 cup) sugar
  • pinch of salt
  • 2 large eggs
  • 200 grams (1 cup) coconut milk
  • 45 ml. (3 tbsp.) water
  • 40 grams (4 tbsp.) cocoa powder
  • 100 grams (3/4 cup) all-purpose flour
  • 1 tsp. baking powder
  • 25 grams (1/4 cup) ground coconut
  • 40 grams (1/3 cup) ground hazelnuts

For chocolate ganache:

  • 150 grams dark chocolate
  • 125 ml. (1/2 cup) whipping cream

For decoration:

  • shredded coconut
  • caramelized shredded nuts

Instructions

  1. Preheat oven to 170c degrees and grease a muffin pan.
  2. Chop the chocolate and place in a bowl. Melt in the microwave or over double boiler until melted.
  3. Add oil, sugar and salt and beat into a smooth mixture.
  4. Add eggs, coconut milk and water and beat until you get a smooth and light mixture.
  5. Add cocoa powder, flour, baking powder, coconut and ground nuts and mix just until incorporated.
  6. Pour the batter into the ports. Fill about 2/3 of each socket.
  7. Bake for about 15-20 minutes or until the muffins are set and toothpick inserted in the center comes out with moist crumbs.
  8. Cool to room temperature.
  9. Chocolate ganache: chop the chocolate and place in a bowl. Add heavy cream and melt together in the microwave or over double boiler until everything is melted and mixture is smooth.
  10. Pour about 1-2 teaspoons of chocolate ganache on top of each muffin, and smooth evenly.
  11. Garnish with shredded coconut and nuts and serve.

Recipe Notes

  • These chocolate muffins are at their best at room temperature.
  • Keep the muffins in a closed container in the refrigerator for up to a week.
Hazelnut and Coconut Chocolate Muffins

Photo: Natalie Levin

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