I was in the mood for brownies, but Fuzz wanted chocolate muffins. Coconut Oil Chocolate Muffins were our compromise. These are very chocolaty muffins, sweet enough for dessert, but not so sweet they'd be confused with cupcakes. Also, they are rich enough not to need icing. In other words, they're true muffins and not cupcakes. The coconut oil adds a hint of coconut flavor and gives them a moist texture, but if you don't have any coconut oil you can use another oil.
Coconut Oil Chocolate Muffins Experiments
I did a few more experiments where I tried to replace the egg with drained applesauce and used soy yogurt for the buttermilk. That one didn't go over so well, but I did get good results when I replaced the sugar/cane sugar with sugar substitute. If you like artificial sweeteners, this is a good way to use them. Just be sure you use the equivalent to 3 tablespoons of sugar -- some sweeteners are 1 to 1 volume and others vary, as you probably know.
Things I've Done to These Muffins
This is a really good recipe. Since posting it, I've added a few tips for how to get the best results. These are all things I've tested over the years.
Coconut Oil Chocolate Muffins
- 1 cup 4.5 ounces/126 grams all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¼ cup unsweetened cocoa powder plus about a teaspoon** (20 to 28 grams) --natural
- 6 tablespoons sugar
- ⅓ cup miniature or regular size chocolate chips
- 4 tablespoons melted coconut oil** (50 grams)
- 1 large egg room temperature
- ⅔ cup buttermilk room temperature
- ½ teaspoon vanilla
- Preheat oven to 400 degrees F. Line 8 or 9 muffin cups with paper liners. If you're making jumbo size muffins, line 4 or 5 cups.
- Mix the flour, baking powder, baking soda and salt together in a bowl. When well mixed, stir in the cocoa powder and sugar. Stir in the chocolate chips.
- In a mixing bowl, whisk together coconut oil and egg. When well mixed, gradually whisk in buttermilk and vanilla. Add the dry mixture to the wet mixture and stir just until blended.
- Divide batter evenly among the muffin cups. It should come up almost to the top of each cup. Bake on center rack for 20 minutes or until the muffins appear set. Let cool in the muffin tin.