then 
Add IMPERIAL SUGAR to Home Screen
Ingredients
Chocolate Coconut Streusel
- 1/2 cup unbleached, all-purpose flour*
- 1/2 cup Imperial Sugar Light Brown Sugar, lightly packed
- 1/2 cup mini chocolate chips
- 1/3 cup sweetened shredded coconut
- 1/4 cup unsalted butter, room temperature
- 1 1/2 tablespoons natural or Dutch-process cocoa
- Pinch kosher salt
Chocolate Coconut Muffins
- 3 1/2 cups unbleached, all-purpose flour*
- 2 teaspoons baking powder
- 1 teaspoon kosher salt
- 1/2 teaspoon baking soda
- 1 cup unsalted butter, room temperature
- 1 cup Imperial Sugar Extra Fine Granulated Sugar
- 3 eggs, room temperature
- 1 teaspoon coconut extract
- 1 cup coconut cream, well-shaken
- 1 cup sweetened shredded coconut
- 1 cup mini chocolate chips
- *Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.
Directions
- Preheat oven to 400°F. Grease muffin tin cups with shortening. (If you’d like muffins with a softer exterior, use muffin liners.)
- To make streusel, place all streusel ingredients in a bowl. Use fingers to toss and press butter throughout. Continue until combined and mixture will clump together when squeezed. Set aside.
- For muffins, whisk flour, baking powder, salt, and baking soda together. Set aside.
- Cream butter and sugar with an electric mixer until light and fluffy. Beat in eggs, one at a time, scraping bottom and sides of bowl as needed. Mix in coconut extract. Beat in coconut cream, then dry ingredients on low just until combined.
- Fold in coconut and chocolate chips.
- Fill prepared muffin cups about 3/4 full. Spoon about a tablespoon of streusel on top of each to cover.
- Bake for 16-19 minutes until a toothpick inserted in center comes out clean. Cool in pan for 5 minutes, then remove to a cooling rack to cool completely.
Imperial Sugar Insight
Recipe developed for Imperial Sugar by Bridget Edwards @Bake at 350.
