I don’t know if anyone out there has heard about the major storm that will be hitting New England in the next 24 hours, but according to the meterologists, it’s going to be record breaking. Despite the severity of this blizzard (yes, it’s that big of a deal), I am looking forward to a snow day. For me, snow days mean hot cocoa, sleeping in, catching up on my Netflix queue, and spending time with my friends and family.
The last significant snow storm was in February of 2013. Two of my best friends and I decided to celebrate the storm with a slumber party. We stocked the house with food and wine, prepared an extensive list of 80s movies to marathon, and curled up on sofas with blankets. By the end of our three day barricade, we have given one of my friend’s bangs, danced in full snow suits to “Thrift Shop” by Macklemore, and ate our way through the entire pantry.
At one point, Jess’s mom turned to us and said, “You’re eating again?” Yes. We were. We survived the storm with laughter, yoga, and waffles–comfort food at its finest.
In loo of the incoming storm, I was transported to those memories of warm chocolate baked goods. Nothing beats the smell of freshly baked pastries at 8 AM when the snow is furiously falling. I am a sucker for double-chocolate muffins and chocolate chip pancakes.
Currently, there are only two people in my house, so I’ll have to share these Chocolate Coconut Muffins with my co-workers at Starbucks!
Heat the oven to 350°F and spray muffin tin with non stick spray. You could also use cupcake liners instead of cooking spray.
In a medium-sized mixing bowl, mash the banana with a fork. Add brown sugar, egg, milk, coconut extract to the same bowl. Use a hand mixer to stir all wet ingredients. Add melted coconut oil and blend until smooth. Set aside.
Place coconut flakes on a cookie sheet and toast in the oven for 4-5 minutes or until golden brown. Watch coconut carefully. When the coconut is completely toasted, set aside until cooled.
In another medium-sized bowl, combine dry ingredients: all-purpose flour, cocoa powder, salt, baking powder. Mix ingredients with a large spoon. Slowly incorporate dry ingredients to the wet mixture. Use hand mixer to evenly mix the batter. Add in toasted coconut and chocolate chips.
Use a ladle and spoon muffin batter into the muffin tins. Fill each muffin slot up 3/4 of the way because the muffins will rise.
Place in oven for 10-12 minutes. To test whether the muffins are finished baking, place a toothpick in the center of a muffin. If you pull the toothpick out with chocolate residue, the muffins still need a few more minutes of baking. Once the muffins are done, let them cool before you add the coconut glaze.
In a small bowl, add softened butter. Use hand mixer to whip butter until it is fluffy. Combine milk with butter and mix. Slowly add powdered sugar until the mixture is a wet, glossy glaze. Add coconut extract and coconut flakes. When muffins have cooled, drizzle glaze on them. Muffins will stay good for up to five days.