Description
A chocolate muffin with a sponge cake texture that goes well for brunch or dessert with a nice chocolaty flavor.
Ingredients
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 4 eggs
- 1 cup chocolate milk
- 1 cup white sugar
- 1 cup finely shredded coconut
- 1 cup quick-cooking oats
- ¼ cup chocolate chips, or to taste
Instructions
- Preheat oven to 375 degrees F (190 degrees C). Grease a 12-cup muffin tin.
- Mix flour
- baking powder
- and baking soda together in a small bowl.
- Beat eggs in a large bowl with an electric mixer on medium speed until light and frothy
- about 3 minutes. Add chocolate milk
- sugar
- coconut
- and oats; beat until thoroughly combined
- about 2 minutes. Slowly add flour mixture to the bowl and beat together until no lumps remain in batter.
- Scoop batter into muffin cups
- filling each 2/3 of the way full. Sprinkle a few chocolate chips on top of each muffin.
- Bake in the preheated oven until lightly browned and a toothpick inserted into the center comes out clean
- about 20 minutes. Remove from oven and allow to cool
- about 25 minutes
- before transferring to a serving plate.
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 1 hr
Servings: 12