Mocha Coconut Muffins

A while ago, I got the worst craving for Kärleksmums, or "Love Yummies" as the cute translation goes. However, I didn't feel like making a huge sheet pan, so I wanted to try it muffin-style. Turned out great! I did have to cut the top off most of the muffins to get the glaze to stay on, but I could have just not filled up the cups so much in the first place. They did rise quite a lot.

DO sift your cocoa. I didn't, but that means big lumps of cocoa powder in the batter = not good. It's an extra step worth taking.

I had really sturdy muffin liners, so I didn't use a muffin tin. It was my first time trying out a new brand, Bakformskungen, and I'm pleased to report they were actually pretty good. If yours are on the flimsy side, definitely place them in a muffin tin.

These freeze very well, and you can even eat them frozen! (How do I know this, you ask? Well, I *am* pregnant, after all.)

Mocha Coconut Muffins
about 15-20

2 eggs
270 g sugar
270 g all-purpose flour
3 tbsp cocoa (sifted!)
2 tsp baking powder
2 tsp vanilla sugar (or 1 tsp vanilla extract)
200 g melted butter
150 ml milk

Beat eggs and sugar until pale and fluffy. Stir in flour, cocoa, baking powder and vanilla, alternated with the milk and melted butter.

Spoon into muffin cups. Don't over fill them - halfway is enough.

Bake at 175°C for about 15 minutes. Check to make sure they are done.

Glaze:
60 g melted butter
200 g powdered sugar
3 tbsp cocoa - sieved!
3-4 tbsp strong coffee (or espresso)
coconut flakes, unsweetened

Mix all ingredients - except for the coconut - and glaze the muffins while they're still warm. (or not, it doesn't matter.) Sprinkle with coconut.

Recipe in Swedish:
Kärleksmumsmuffins