Any recipe that starts off with "make a streusel" is a winner in my book. This recipe for Chocolate Coconut Muffins does indeed start with a streusel - a chocolate streusel. < mentally insert praise hands emoji here >
*this recipe was created for my friends at Imperial Sugar
The muffins are made with coconut cream, shredded coconut, and a bit of coconut extract, giving them a subtle but not overwhelming coconut flavor. Oh, and yes, there are mini chocolate chips throughout. Delightfully melty when served warm but just as delicious at room temperature.
Side note: you can read about the differences between coconut milk, coconut cream, and cream of coconut in this post.
I tested this recipe without muffin liners, greasing the inside of the muffin tins. Mark likes muffins that have a "sturdy" and almost crispy exterior. Greasing the pans with shortening (I like Crisco) provides the perfect texture. If you want a soft exterior, use muffin liners instead.
Streusel. I did mention the streusel, right? It's made with butter, Imperial Sugar Light Brown Sugar, cocoa powder, coconut, and more mini chocolate chips.
The streusel adds a lovely crunch and interesting texture to the muffin...not to mention, it just looks fancy. Streusel is the reason I love my Sweet Potato Casserole above all others.
I'm sharing my recipe for Chocolate Coconut Muffins over on Imperial Sugar today. Starting the day with a muffin is always good - they also make for a great snack!