Ingredients Jump to Instructions ↓

  1. 1/2 cup cream cheese, softened

  2. 3 tablespoons sugar

  3. 2 tablespoons all-purpose flour

  4. 1 egg

  5. 1 cup (6 ounces) semisweet chocolate chips, divided

  6. 1/2 cup flaked coconut

  7. 1/3 cup chopped pecans, toasted BATTER:

  8. 1-1/2 cups all-purpose flour

  9. 1 cup packed brown sugar

  10. 1/4 cup baking cocoa

  11. 1 teaspoon baking soda

  12. 1/4 teaspoon ground cinnamon

  13. 1 cup brewed coffee, room temperature

  14. 1/3 cup canola oil

  15. 2 tablespoons cider vinegar

Instructions Jump to Ingredients ↑

  1. In a small bowl, beat the cream cheese, sugar and flour until smooth. Beat in egg. Stir in 2/3 cup chocolate chips; set aside. In another bowl, combine the coconut, pecans and remaining chips; set aside. In a large bowl, combine the flour, brown sugar, cocoa, baking soda and cinnamon. In another bowl, combine the coffee, oil and vinegar; stir into dry ingredients just until moistened. Fill paper-lined muffin cups half full. Drop a rounded tablespoonful of cream cheese mixture into the center of each; sprinkle with 1 tablespoon coconut mixture. Bake at 350° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm. Yield: 14 muffins.


Send feedback