Macaroon-Filled Chocolate Muffins

Warm chocolate muffins that hold a surprise coconut macaroon inside! Easy to make and very yummy!




2 cups all-purpose flour 1 cup sugar, divided 3 tablespoons unsweetened cocoa powder 1 teaspoon baking powder 1 teaspoon salt 1 egg, slightly beaten 1 cup milk ⅓ cup vegetable oil 1 cup flaked coconut ¼ cup sweetened condensed milk ½ teaspoon almond extract ¼ cup butter, melted

Nutritional information

No nutrition information available


1. Make macaroon filling: In a small bowl, combine the coconut, sweetened condensed milk, and almond extract. Stir until moistened, set aside. 2. Preheat oven to 400 degrees. Grease 12 muffin cups, set aside. Make chocolate batter: In a large bowl, mix flour, ½ cup sugar, cocoa powder, baking powder, and salt. In a separate small bowl, mix the egg, milk, and vegetable oil. Make a well in the middle of the flour mixture, and pour the egg mixture into the well. Stir until flour is moistened, the batter should be lumpy. 3. Spoon half of the chocolate batter into the prepared cups. Spoon 2 teaspoon macaroon filling on center of each muffin. Spoon remaining chocolate batter on top of macaroon filling. 4. Bake 20 minutes or until muffins pull away from sides of cups. Remove immediately from pan. Place ½ cup sugar on a plate. Dip tops of muffins in the melted butter, then the sugar. Serve warm.