Chocolate Muffins With Coconut Topping

When we ran the B & B  for so many years, I always had different muffins on the go, and this combination makes this one another one to try. They won’t last long either.

Topping

• 1/2 cup cream cheese, softened
• 3 tbsp. sugar
• 2 tbsp. flour
• 1 egg
• 1 cup semisweet chocolate melting discs, divided
• 1 cup flaked coconut
• 1/3 cup toasted pistachios, chopped

This is made  in two steps.

1. Combine the cream cheese, sugar and flour, mixing until smooth. Add the egg and beat to combine. Stir in 2/3 cup of the melting discs and set aside
2. In another bowl, add the remaining melting discs, coconut and pistachios. Set aside

Batter

• 1 1/2 cups flour
• 1 cup dark brown sugar
• 1/4 cup baking chocolate powder
• 1 tsp. baking soda
• pinch of cinnamon
• 1 cup strong black coffee, room temperature
• 1/3 cup Crisco oil
• 2 tbsp. cider vinegar

In a medium bowl combine the flour, sugar, chocolate powder, soda and cinnamon, whisking together until well combined.

In a small bowl, whisk together the coffee, oil and vinegar. Make a well  in the dry ingredients and pour in the liquid mixing until moistened. Do not over beat.

In a prepared muffin tin, fill half full and then add a rounded tbsp. of the cream cheese mixture and top with 1 tbsp. of the coconut mixture.

Bake in a 350 degree oven for 20-23 minutes until a toothpick inserted in the middle comes out clean. Cool in pan for 5 minutes and turn out on rack to cool. Serve warm.