Hello friends!

As you are reading this, I am on Day 3 of my new job, and have successfully not lit anything on fire or spilled anything on anyone important.

…

I’d consider it a huge success, wouldn’t you?

All joking aside, I am loving my new job and all my new co-workers.

I’m also loving these Mocha Coconut Muffins, which have been my breakfast savior every day this week. If you, like me, find yourself rushing out the door to work or class and need a delicious, portable breakfast, these muffins are just for you.

They combine all the best flavors of the Mocha Coconut Frappuccino from Starbucks, without costing you all that $$ or time standing in line. I used freshly brewed coffee, plenty of chocolate chips, and some leftover toasted coconut to bring this recipe together. These muffins come together in no time, and you’ll love having a quick go-to snack to enjoy all week long.

I foresee more simple, quick, delicious muffin (and other baked good) recipes coming your way as I continue to adjust to my new work schedule. I hope you love these muffins as much as I did!

Happy Baking!

Mocha Coconut Muffins

• 2 cups flour
• ¼ cup brown sugar
• ¼ cup granulated sugar
• 1 tbsp baking powder
• 1 tsp salt
• 1/4 cup vegetable oil
• 1 egg
• 1 cup brewed and cooled coffee
• 1 cup chocolate chips

For the topping:

• ½ cup melted chocolate
• 1 cup toasted coconut

1. Preheat oven to 350 and line one 12-cup muffin pan with liners.
2. Combine flour, both sugars, baking powder and salt in a large bowl. In a separate, smaller bowl, whisk together oil, egg, and coffee.
3. Pour wet ingredients over the dry ingredients and stir with a large spatula or spoon until a few streaks of flour remain. Fold in chocolate chips.
4. Fill muffin liners ⅔ way full with the muffin batter and bake at 350 degrees for 20-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
5. Let the muffins cool, then drizzle with melted chocolate and sprinkle with toasted coconut.
6. To toast coconut: spread coconut on parchment-lined cookie sheet and toast 5-7 minutes at 350 degrees, stirring to keep it from burning.

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