I am always looking for easy breakfast recipes that my kids will eat. These Coconut Chocolate Chunk Muffin Tops were a hit for breakfast here.
From about January until now I start to dream of warm days filled with sunshine. Yesterday was the first day of Spring, but it was such a tease. It was bright and sunny and a balmy 30* Come on Spring...where are the warmer days?
That's ok. I can bake another batch of these coconut muffins, turn my heat up to 80, and pretend that I am sitting on the beach. Every time I eat anything coconut, it totally makes me think of our trip to St. Maarten and eating coconut nutella crepes. Another fun recipe that was inspired from that trip were these Coconut Nutella Cookies. Hhhmmm...now I want cookies 🙂
The more I make coconut baked goods, the more my kids are starting to like it. I was a little worried they wouldn't go for a coconut muffin that was topped with more coconut, so I did make some of the muffin tops without the extra coconut on top. But they surprised me and ate all of them.
These muffin tops are actually a cross between a muffin and a scone. The baking mix in the batter gives it that scone taste, but the pudding mix makes it light and soft. These are more of a standard muffin that is not overly sweet. If you want it slightly sweeter, you could add some chocolate chunks for a burst of chocolate in each bite. I'm a fan of chocolate at breakfast, so chocolate went into my batter.
The box of coconut cream Jell-o pudding mix does add some extra sugar, but over all these are a little bit healthier than regular muffins. Using applesauce in place of any oil or butter also keeps it more on the healthy side. And when you are dreaming of being on the beach, we all want more healthy baked goods, right?
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More BruCrew approved breakfasts:
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.
Ingredients
- 2 cups baking mix (like Bisquik)
- 1 box instant coconut cream pudding (3.4 oz.)
- ¾ cup shredded coconut, divided
- 2 large eggs
- 1 cup coconut milk
- ¼ cup applesauce
- ¾ cup chocolate chunks
Instructions
- Preheat oven to 375°.
- In a large mixing bowl, sift together the baking mix, pudding, and ½ 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 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.
Notes
You can also bake these in a regular muffin tin if you don't have a muffin top pan. Fill muffin liners ¾ full and bake 18-20 minutes. Makes 12 muffins this way.
Nutrition Information:
Yield: 16 Serving Size: 1Amount Per Serving: Calories: 177Total Fat: 10gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 25mgSodium: 231mgCarbohydrates: 20gFiber: 1gSugar: 10gProtein: 3g
Nutrition facts are an estimate and are not guaranteed to be accurate. If you need special diet advice, please see a registered dietician.
Shared with: Taste and Tell,
Megan {Country Cleaver}
There is nothing sad about coconut and chocolate together! It's definitely my favorite flavor combo ever!
Jocelyn Brubaker
Thanks Megan! I definitely agree with you...it's so good!!!
Kristina
This seems like the perfect recipe to try out my muffin top pan with! I got it a few months ago on clearance at HomeGoods and its been collecting dust! No better way than making something coconutty and chocolatey for my first use of it! 🙂
Cathy
Yum! We love muffins!
I would love for you to share and link up at my TGIF Link Party.
http://apeekintomyparadise.blogspot.com/2013/05/tgif-link-party-2.html
Hugs, Cathy
Lisa
These look amazing! I have been thinking about concocting a coconut scone, but these may do the trick. One question...I have never liked baked goods sweetened with applesauce. Not sre why. What would you recommend...I'm thinking coconut oil? Thanks!
Wendy
My family prefers the top of the muffin (where all the crunchy good stuff is) and only eats the bottom half because its there. Making just the tops makes much more sense. Your recipe looks like a winner!
Jocelyn Brubaker
My family is actually not picky about either part, but this way we get more muffin tops!!!
Krista @ JoyfulHealthyEats
It is 9am in the morning and I am officially hunger for dessert after looking at your pictures! Love the idea of the muffin tops, its the best part anyway. These look (and sound) delicious. Definitely going to try making these sometime this week. Thanks for the great recipe!
Jocelyn Brubaker
I sure hope you get a chance to try these some time! Definitely the best part of the muffin 🙂
Jessica@AKitchenAddiction
Love all of the coconut in these! Muffin tops are the best!
Jocelyn Brubaker
Yup, the muffin tops are the best!!!
Tanya Schroeder
Cross between a muffin and scone? Well how can I resist! I love coconut, it reminds me of summer too. We need a little reminding that the season actually exists!
Jocelyn Brubaker
The answer...you can't 🙂 We need all the summer reminding we can get with this crazy winter weather still hanging on.
Kristy
Yum! These look so good. I'm lovin' coconut lately! And it looks like you got your DIY boards done!! Love it!
Jocelyn Brubaker
Coconut is all I can think about lately! And actually these "boards" are just scrapbook paper from Hobby Lobby 🙂