These soft muffins taste identical to the Caramel Coconut Cookies®, thanks to new Coffee-Mate® new line of Girl Scouts®creamers!
Ingredients
2 cups all-purpose flour
3 tsp baking powder
½ tsp cinnamon
⅓ cup oil
1 cup brown sugar
2 eggs
½ cup Coffee-Mate Caramel Coconut Coffee Creamer
1 tsp vanilla extract
1 cup semi-sweet chocolate chips
½ pkg caramel bits
1 cup toasted coconut
Instructions
Preheat oven to 425 degrees F. Line a muffin pan with 12 paper liners and set aside.
In a large bowl, whisk together the oil, brown sugar, eggs, coffee creamer and vanilla until blended. Stir in the flour, baking powder and cinnamon until a thick dough forms. There may still be clumps in the dough, but that's okay -- don't over-mix. Gently fold in the chocolate chips.
Divide the batter evenly among the muffin cups, filling each cup to just about the brim. Bake for approx. 5 minutes, then immediately turn down the heat to 375 degrees F and continue to bake for another 20 minutes or until muffins are golden brown and a toothpick inserted near the center comes out clean or with moist crumbs. Cool the muffins completely.
Melt the caramels down in a microwave safe bowl with a splash of milk, or in a small saucepan over low heat until smooth. Dunk each top of the muffin into the caramel, allowing excess caramel to drip off. Dredge the caramel-topped muffins into the toasted coconut to coat completely. Allow the muffins to set before eating.
Recipe by The Domestic Rebel at https://thedomesticrebel.com/?p=7204