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Coconut Almond Chocolate Chunk Muffins

These coconut almond chocolate chunk muffins are fluffy, and full of yummy chocolate flavor! With chunks of coconut almond chocolate from ES Chocolate's Coconut & Almond Milk Chocolate bar, these muffins are the perfect thing to bake as we transition into warmer days!
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Prep Time 20 minutes
Cook Time 20 minutes
Cooling Time 1 hour
Total Time 1 hour 40 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • ½ cup salted butter
  • ½ cup 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

Method
 

  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!

Notes

  • Muffins can be stored in an airtight container at room temperature for up to 3 days
  • Recipe inspired by Half Baked Harvest
 
Helpful Tools
Mixing Bowls | Rodelle Vanilla Extract | Rodelle Vanilla Bean Paste | Muffin Tin