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Author Notes: The creation of this recipe went something like this: searched Smitten Kitchen for a new muffin recipe idea; liked the sound of her Double Coconut Muffins; chose a different flavor profile (chocolate, orange and coconut); "healthified" some of the called-for ingredients. The result? Something like a tropical Mounds Bar, and by far one of the most delicious muffins I have ever made--no kidding! And don't fool yourself into thinking you'll be good and make a dozen, smaller muffins instead of the six jumbo. You'll just go back for a second, anyway.
And if you're wondering why the oh-so-exact 5.3 ounces of chocolate called for in the ganache below, is because I had left over coconut milk from the muffin batter. Not wanting to waste it or bother freezing it, I got out my calculator and figured I would need 5.3 oz. of chocolate to make a perfect ganache. —TFPlates
Makes 6 jumbo muffins
For the Muffins
- 1/2 cup unrefined virgin coconut oil
- 1 tablespoon freshly grated orange zest, from about 2-3 navel oranges
- 1 cup unbleached, unbromated all-purpose flour
- 1/4 cup whole wheat flour
- 1 1/2 teaspoons aluminum-free baking powder
- 1/2 teaspoon fine sea salt
- 3/4 cup semi-sweet chocolate chips
- 1 cup full-fat coconut milk
- 1/4 cup unbleached cane sugar
- 1/4 cup coconut sugar
- 1 large egg, brought to room temperature
- 2 teaspoons vanilla extract
- Preheat your oven to 375 degrees Fahrenheit. Grease or paper-line a six-count jumbo muffin pan. Or better yet, do what I did and invest in some large silicon muffin baking cups (no greasing required!), and simply place the filled cups together on a half-sheet tray for easy retrieval.
- In a small saucepan, combine the coconut oil and orange zest. Gently heat just until oil liquefies and turns completely clear. Turn off the heat and leave it alone for now.
- In a medium bowl, combine the flours, baking powder, salt and chocolate chips. Stir to combine.
- In a large bowl, whisk together the coconut milk, egg, sugars, and vanilla extract. Whisk in melted coconut oil/orange zest mixture.
- Dump dry ingredients into wet mixture, and stir to combine. Divide batter among muffin cups. Bake until a tester inserted into the center comes out clean or with just a few moist crumbs attached, about 30 minutes. Let cool completely and then remove muffins from their liners.
- 5.3 ounces semi-sweet chocolate chips
- 2/3 cup full-fat coconut milk
- splashes vanilla extract
- pinches fine sea salt, or to taste
- about 1/4 cups toasted, (sweetened or unsweetened--your call) shredded coconut, optional
- In a small saucepan, combine chocolate chips and coconut milk. Gently heat and stir constantly until chocolate melts.
- Remove from heat and stir in vanilla extract and salt. While the chocolate mixture is still warm, but not hot, top each muffin with some of the ganache and then sprinkle with toasted coconut, if using. Ganache will firm/set up as it cools. ENJOY!
- This recipe was entered in the contest for Your Best Coconut