In a previous post, we mentioned that one of our favorite treats is a muffin from Bumpy’s. Bumpy’s is a charming little café in downtown Calgary where everything is made in house. Every morning, they serve several kinds of fresh out of the oven muffins. One of our all-time favorites is the choco-macaroon muffin. Here’s our attempt at replicating their choco-macaroon muffin recipe.
Yield 9 muffins
If you enjoy the combination of chocolate and coconut, these muffins are for you!
- 2 cups all purpose flour
- 1/2 cup sugar
- 3 tablespoons cocoa
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 1 large egg
- 1 cup milk - any milk that you have on hand will work. I have used skim milk, 2% milk, almond milk and the muffins turned out well every time
- 1/3 cup vegetable oil
- 1 cup sweetened coconut, plus a bit more for tops of muffins
- 1/4 cup sweetened condensed milk
- Preheat oven to 400°F.
- In a small bowl combine the sweetened condensed milk with the 1 cup of coconut. Set aside.
- In another small bowl, combine the cocoa, flour, salt and baking powder. Set aside.
- In a large bowl, combine the sugar, egg, milk and vegetable oil.
- Add the dry ingredients to the wet ingredients and stir until moistened. Be careful not to over stir or the gluten in the flour can form elastic gluten strands which will result in a more dense, chewy texture.
- Ensure that your muffin pan is greased or muffin liners are inserted for 9 muffins if you are making standard sized muffins.
- Spoon enough batter to cover the bottom of each muffin.
- Place a tablespoonful of the coconut mixture in each muffin cup.
- Top each muffin with the remaining batter.
- If desired, sprinkle some coconut on each uncooked muffin.
- Bake for 20 to 22 minutes.
- Let muffins cool a bit and enjoy.
Muffins can be kept in an airtight container for up to 3 days.
Courses breakfast, snack
Cuisine pastry, comfort food