chocolate-coconut muffins
muffin base  from King Arthur

2/3 cup (2 ounces) Dutch-process cocoa
1 3/4 cups all-purpose flour
1 1/4 cups light brown sugar (not packed)
1 teaspoon baking powder
1-2 ts espresso powder
1 teaspoon baking soda
3/4 teaspoon salt
½ cup milk choco chips AND ½ cup bittersweet choco chips
2 eggs
1 cup light cream or half & half
2 teaspoons vanilla
2 teaspoons apple cider vinegar
4 ounces (1 stick) butter, melted
½ cup +/- of shredded coconut flakes

Cook Notes: the original recipe calls for no coconut.  What?  I knew the muffin base would be perfect for a little toasted coconut topping, so I just had to add it in.  If you want no coconut in there then don't add it.

Preheat the oven to 400°F. Line a large/jumbo muffin pan with paper or silicone muffin cups, and grease the cups.
In a large mixing bowl, whisk together the cocoa, flour, sugar, baking powder, espresso powder, baking soda, salt and chocolate chips. Set aside.
In a large measuring cup or medium-sized mixing bowl, whisk together the eggs, milk, vanilla and vinegar. Add the wet ingredients, along with the melted butter, to the dry ingredients, stirring to blend; there's no need to beat these muffins, just make sure everything is well-combined.
Scoop the batter into the prepared muffin tin; the cups will be heaped with batter, and the muffin will bake into a "mushroom" shape. Sprinkle with pearl sugar, if desired.
Bake the muffins for about 9 minutes then add some of the coconut to the tops of the muffins, and back into oven to finish baking for another 10 minutes. The original recipe says the muffins take about 20 to 25 minutes total time to cook. Mine only took about 18 minutes, so watch over the muffins; all depends on your oven. You can always see if they’re done with a cake tester inserted in the center of a muffin comes out clean.
Remove the muffins from the oven, and after 5 minutes remove them from the pan, allowing them to cool for about 15 minutes on a rack before peeling off the muffin papers or silicone cups.
Should make about 8 – 10 jumbo muffins. (I tried baking them in regular size muffins but they tasted so dry, so I made them using the jumbo muffins tins, much better).