Dessert for Breakfast: Coconut Raspberry Chocolate Muffins
When I’m testing a recipe I pretty much enlist anyone with teeth. That includes my spinach-loving toddler, who somehow doesn’t really like baked sweets. But when these came out of the test oven I got a big pass from him. And for those of us who are tall enough to ride a roller coaster, I can confirm this is a chocolate breakfast affair that you don’t want to pass up.
My judgement is that anything healthier than a donut is OK to eat for breakfast. And to make these even….um…healthier, the muffins are packed with coconut and whole raspberries, so if you eat enough of them you can almost meet your USDA fruit recommendation for the day. How’s that for morning glory!
Coconut Raspberry Chocolate Muffins:
Preparation: Heat oven to 350 degrees F. Line bottom muffin pan with papers.
• ¾ cup sour cream
• ¾ teaspoon baking soda
• ¾ cups coconut cream
• 1 ¾ cups cake flour
• ¼ cup cocoa powder, Dutch Processed
• 2 teaspoons baking powder
• ¾ cup unsalted butter
• 1 ¼ cup granulated sugar
• 1 teaspoon salt
• 2 eggs, plus one egg yolk
• 1 tablespoon vanilla
• 1tablespoon vegetable oil
• ½ cup sweetened coconut shreds
• 1 1/4 cup raspberries
1. Mix baking soda into sour cream; set aside. Sift cake flour, cocoa powder and baking soda; set aside. In a mixer fitted with a paddle attachment, cream butter, sugar and salt until light and fluffy. Add eggs one at a time, beating after each addition until combined. Add in oil, beat to combine.
2. Turn off mixer. Fold coconut cream into sour cream mixture. Using a sturdy spatula or a wooden spoon, fold in dry ingredients in 3 batches, alternating with sour cream mixture. Fold in coconut and then fold in raspberries.
3. Bake at 350 degrees F for about 25-30 minutes.
A few notes:
• The method of adding baking soda to sour cream is from John Barricelli’s Sour Cream Coffee Cake. If you’ve never tried adding baking soda to sour cream (instead of sifting it in with your dry ingredients), give it a try. The sour cream fluffs up to twice its size in volume and ensures a more even distribution.
• Coconut cream is a base for many mixed drinks and can generally found near the liquor section of your store. Make sure to shake the can or the bottle before using as it can separate on the shelf.
• This recipe is a spinoff from my Coconut Raspberry Cake minus the chocolate.
• The cake keeps wonderfully at room temperature for up to 3 days.
More delicious breakfast recipes from Sweet Fiend:
Chocolate Chip Cinnamon Rolls
Chocolate and Toffee Chip Scones with Pecans
Yum! Whole raspberries in a cupcake definitely negates all fat and calories.
Mmmmmmmmm! Nummy. Sounds divine! And dessert for breakfast!?! THAT”S my kind of muffin!
Wow, these look decadent! I love the powdered sugar accenting on top, it just makes them gorgeous.
I love the combination of raspberry and coconut – I’ve never thought to try that before!
These sound incredible!! Chocolate and raspberry is a favorite combo of mine!!
I must remember that line–“if you eat enough of them you can almost meet your USDA fruit recommendation for the day.” Could be very useful.
Your photo looks so beautiful. I have been thinging about making muffins for by blog, and I think I will. Something different though. Even though your raspberries in a muffin is my idea of a great breakfast too.