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.

Photo: Natalie Levin

Hazelnut and Coconut Chocolate Muffins

Servings 16 chocolate muffins

Author Natalie

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

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