Coconut Chocolate Chunk Muffin Tops
Easy baking mix muffins made with coconut pudding and coconut milk will take you to the beach while you are eating breakfast.
Easy baking mix muffins made with coconut pudding and coconut milk will take you to the beach while you are eating breakfast.
- Carbohydrate 9.29820781283553 g
- Cholesterol 3.0275 mg
- Fat 7.56132687754693 g
- Fiber 1.10050000309944 g
- Protein 1.8798331252412 g
- Saturated Fat 5.81843781475856 g
- Serving Size 1 1 muffin top (58g)
- Sodium 27.2552812515523 mg
- Sugar 8.19770780973609 g
- Trans Fat 0.557235500152242 g
- Calories 108 calories
Step-by-step
- In a large mixing bowl, sift together the baking mix, pudding, and 1/2 cup coconut.
- Create a hole in the center and set aside.
- In another bowl, whisk together the eggs, milk, and applesauce.
- Pour into the center of the baking mix.
- Stir together gently by hand, until just moistened.
- Do not over mix.
- Stir in the chocolate chunks.
- Place a large spoonful into a greased muffin top pan.
- Sprinkle with the extra coconut on top.
- Bake at 375* for 11-12 minutes.
- Cool for 2-3 minutes in the pan before removing them to a wire rack.
- Serve warm.
- Store in a sealed container for 4-5 days.
- Makes 16 muffin tops.
Replacing traditional dairy milk with canned coconut milk increases the fat content significantly, yielding a richer crumb while naturally keeping the recipe dairy-free. Standard wheat-based baking mixes contain chemical leavening agents already measured out, which requires bakers to handle the batter with care. Overworking the gluten-forming flour once the wet ingredients meet the dry ingredients results in tough baked goods rather than tender cakes. Gentle hand-stirred folding until just moistened preserves the trapped air pockets needed for proper rise. Portioning the batter into specialized muffin top pans exposes more surface area to direct heat, creating a higher ratio of golden, caramelized edges compared to standard deep-cup tins. Baking at 375 degrees Fahrenheit for 11 to 12 minutes ensures the centers set without over-browning the shredded coconut topping. Allowing the finished treats to rest inside the pan for 2 to 3 minutes before transferring them to a wire rack prevents structural collapse during cooling. Storing leftovers in a sealed container preserves optimal texture for 4 to 5 days, though a brief microwave reheat restores the soft interior.
