whipped coconut milk chocolate chip muffins.

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this is me pondering what the actual difference is between a muffin and a cupcake….

these look like a cupcake…they smell like a cupcake…they are made similarly to a cupcake….yet they are a muffin….

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i think muffins are just more dense than cupcakes. cake should be light and airy.

and when you call something a “muffin,” it becomes an acceptable breakfast food. 😈 although this batch was more of an afternoon snack for pete & me when they were still with us.

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not sure why i took 8 zillion photos of the same thing, but muffins are just cute, ya know!?

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so i whip whip whipped up that thiccc part of (cold) canned coconut milk and made a thiccc muffin batter. that yielded a super moist and dense, yet fluffy, muffy. yum!

i used a wee bit of almond flour in addition to the all-purpose just for some varying textures and really enjoyed that. the other tweak worth mentioning is that i used 1/4 tsp vanilla extract and 1/4 tsp almond extract. i personally love almond extract in things like sugar cookies, but it is very overpowering. you could probably just use a tiny drop of almond extract in this recipe and still taste it. just beware of that, or use all vanilla if you prefer.

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this is one of those times when i am so sad these muffins are long gone. i want one baddddlyyyy.

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and they were so good kept in the fridge! i normally leave all baked goods at room temperature, but these were like cool little coconutty, chocolatey treats. and stayed super m o i s t. 😬

when pete tried one of these muffins, he said, “these are the best thing you’ve ever made.”

…i’m not sure about all thaaaat, but they were quite delicious. last night i made steak & potato burritos, and he said, “i’d buy this for $100.” yes he exaggerates, but he does not lie regarding food criticism, no no. he will be the first to tell me something’s too salty or weird. so i will take both of those compliments, thankyou.

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make these muffins for a breakfast/snack/dessert and live it up.

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i’ll have to try fresh blueberries in this whipped coconut milk version sometime when i’m in the blueb mood. that sounds gooooood, too.

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Whipped Coconut Milk Chocolate Chip Muffins

Makes 12 Muffins

Bake Time: 23 minutes // Total Time: 40 minutes

Ingredients:

  • 1 1/2 cups all-purpose flour

  • 1/2 cup almond flour *

  • 1/3 cup white sugar

  • 2 tsp. baking powder

  • 3/4 tsp fine sea salt

  • 1/3 cup coconut oil, melted & cooled

  • 1 large egg

  • 1 cup of cold canned coconut milk (full-fat preferred - the thickened part), whipped with a hand mixer

  • 1/3 cup of the coconut milk liquid from the can

  • 1/2 tsp. vanilla extract, or 1/4 tsp. vanilla extract + 1/4 tsp. almond extract

  • 1 cup semi-sweet chocolate chips

Instructions-

Chill the canned coconut milk in the fridge for 24 hours.

Preheat oven to 350 degrees F. Prepare a muffin tin with paper liners and spray with non-stick spray.

In a large bowl, combine all the dry ingredients. In a separate bowl, scoop 1 cup of the cold, thickened coconut milk from the can with 1/3 cup of the coconut milk liquid. Whip it up with a hand mixer until fluffy and smooth.

Add the melted coconut oil, egg, and flavor extracts to the whipped coconut milk bowl, stirring between additions.

Add the dry ingredients to the bowl of wet ingredients and fold gently with a spatula until just combined. Gently fold in the chocolate chips. The mixture will be quite thick.

Scoop the muffin batter into the prepared liners, about 2/3 full. Place the muffin tin on top of a cookie sheet and bake in the oven for about 23 minutes, until a toothpick inserted comes out mostly clean. Remove from oven and cool slightly before serving.

These muffins stayed very moist and delicious at room temperature, but were also good kept cold in the fridge.

*You can omit the almond flour and use 2 cups of all-purpose flour if you prefer.

Enjoy!

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qp

blueberry mascarpone muffins.

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very very moist muffins (<< apologies).

i'm into it.

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blueberry muffins are such a classic. i crave them all the time. especially the boxed ones with the funny little bluebs that come in a can. 

glad i tried these with mascarpone. and used coconut oil. and plenty o butter. so they are moiiiiiist, y'all!

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i didn't use muffin liners in the pan just to see how it would go. it was okay. i would recommend using the liners because they really help them keep their shape and solidify quicker when they cool down. 

i guess one could just call this the "rustic" lewk. 

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i also added two layers of buttery streusel topping. one before baking and one layer added with about 5 minutes left in the bake. it seemed like the bottom layer got kinda crisp, and the top layer was sweet and crumbly and textural. yum.

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^ while yellow kitchen is quite joyful, is awful for food photography. lol. 

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aside from muffin talk, i saw both demi lovato and sheryl crow in concert this week and it was the most summery fun. love those ladieeeeees. 

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Blueberry Mascarpone Muffins

Makes 12 muffins

Total Time: 40 minutes

Ingredients:

  • 1 1/2 cups fresh blueberries
  • 3/4 cup whole wheat flour
  • 1 cup all-purpose flour
  • 1 tsp. baking powder
  • 1 tsp. baking soda
  • 1/2 cup granulated sugar
  • 1/4 tsp. fine sea salt
  • 8 oz. mascarpone cheese
  • 3/4 cup milk
  • 1 egg
  • 1/4 cup coconut oil, melted & cooled
  • 1 tsp. vanilla
  • 4 TB. unsalted butter, melted & cooled

Streusel Topping:

  • 1/3 cup flour
  • 1/3 cup brown sugar
  • 1/2 tsp. cinnamon
  • 3 TB cold unsalted butter, cubed

Instructions- 

Preheat oven to 350 degrees F and either spray a muffin tin with cooking spray or line with muffin liners.

In a large bowl, add all the dry ingredients. In a medium bowl, whisk the egg & milk together. Add the melted coconut oil and vanilla and stir. Fold in the mascarpone.  Add the wet ingredients to the dry ingredients bowl and fold the batter until roughly combined. Drizzle the melted butter over the batter and mix slightly. Gently fold in the fresh blueberries.

Scoop the batter into the prepared muffin tin so that each cup is about 2/3 full. For the streusel topping, combine flour sugar and cinnamon in a small bowl and use your hands to bring the cold cubed butter together with the mixture until it becomes shaggy and crumbly. Sprinkle a layer of crumbles on top of the muffin batter, setting some streusel aside. 

Bake for 15 minutes, remove from oven and sprinkle the remaining streusel topping on top of the muffins. Bake for 5 more minutes. Test the muffins with a toothpick to see if it comes out clean.

If you're not using muffin liners, allow the muffins to cool almost all the way in the pan. If using liners, allow them to cool slightly and then turn out onto a cooling rack. 

Serve! Store covered or in an airtight container at room temperature. 

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