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Chocolate Filled Muffins

Chocolate Filled Muffins

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A lovely way to have tea with friends. You will get a lot of compliments on this recipe.

Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 354 kcal
  • 18%
  • Fat:
  • 14.2 g
  • 22%
  • Carbs:
  • 52g
  • 17%
  • Protein:
  • 6.6 g
  • 13%
  • Cholesterol:
  • 31 mg
  • 10%
  • Sodium:
  • 392 mg
  • 16%

Based on a 2,000 calorie diet


  1. Preheat oven to 400 degrees F (200 degrees C). Lightly grease 12 muffin cups.
  2. In large bowl, whisk together flour, sugar, cocoa, baking powder, salt, and cinnamon. In a small bowl, beat egg slightly. Stir in milk and oil. Make a well in the center of the flour mixture. Pour the egg mixture into the well, and stir to moisten. Pour batter into prepared muffin cups until 3/4 full.
  3. In a small bowl, mix milk powder with hot water. Stir vigorously to blend well. Mix in butter and almond flavoring. Stir in coconut. Form into as many balls as muffins. Push into top center of each muffin.
  4. Bake in preheated oven for 20 to 25 minutes.
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The batter turned out a little dry but not bad. Forming 'balls' out of the coconut mixture was impossible...the mix was too mushy to form into balls or push into the muffins. Next time I would fill the cups only 1/2 full, place a lump of the coconut mush on top and then top with more batter. Not bad, but messy to make!


Delicious taste and nice look, black outside and white in the middle, great for my friends. Just one thing: I think coconut quantity should be slightly lowered.


These muffins were pretty good when they were warm, or reheated. They were slightly dry when cold, but then most muffins are best warm. I omitted the almond center and added chocolate chips. I will add that my oven broke down before cooking these so I had to dust off my muffin maker and use it. Maybe this is the reason they didnt come out as good as I hoped, as I have never been happy with how the muffin maker cooks them.