Coconut Raspberry Chocolate Muffins
Coconut Raspberry Chocolate Muffins (found on endlesssimmer.com)
Preparation: Heat oven to 350 degrees F. Line bottom muffin pan with papers.
Ingredients:
• 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
Instructions:
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.
Preparation: Heat oven to 350 degrees F. Line bottom muffin pan with papers.
Ingredients:
• 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
Instructions:
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.
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