Ingredients
- 1 ½ cups all-purpose flour
- 1 ½ tsp baking powder
- ¼ tsp baking soda
- ½ cup sugar
- 1 large egg
- ½ cup butter or oil, melted
- 1 tsp vanilla extract
- ½ cup milk (or buttermilk/yogurt)
- 2 tbsp sour cream or yogurt (optional)
- ½ cup chocolate (melted or used in glaze)
- ½ cup desiccated coconut
- ¼ cup raspberry or strawberry jam
Instructions
- Preheat oven to 180°C (350°F) and line a muffin tin with paper liners.
- In a large bowl, whisk together flour, baking powder, baking soda, and sugar.
- In a separate bowl, whisk egg, melted butter or oil, vanilla, milk, and sour cream or yogurt if using.
- Gently fold the wet mixture into the dry ingredients just until combined.
- Divide batter evenly among muffin cups, filling each about ¾ full.
- Bake for 15–20 minutes, or until a toothpick inserted in the center comes out clean. Cool on a wire rack.
- Melt chocolate to make a glaze, or mix cocoa, sugar, and butter/milk until smooth.
- Dip or drizzle muffin tops with chocolate glaze and sprinkle or roll in desiccated coconut.
- Once glaze is set, cut a small hole in the muffin tops or sides, fill with jam, and lightly reseal.
Notes
- Use dark or milk chocolate based on flavor preference.
- Optional jam filling can be swapped for whipped cream or omitted entirely.
- Glaze muffins while still warm for easier dipping.
- Toasted coconut adds deeper flavor and crunch.
- Add chocolate chips to the batter for an extra chocolatey version.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Australian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 muffin
- Calories: 260
- Sugar: 17g
- Sodium: 120mg
- Fat: 13g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg
