German Chocolate Muffins

German Chocolate Muffins:

• 1 1/4 cups all- purpose flour
• ½ cup cocoa powder
• 1 tsp. baking soda
• ½ tsp. salt
• ½ cup granulated sugar
• ½ cup buttermilk
• ½ cup butter (1 stick), melted
• 2 tsp. vanilla extract
• 4 eggs, room temperature
• coconut mixture (recipe follows)

German Chocolate Muffins:

1. In a small bowl combine the dry ingredients  flour, cocoa powder, baking soda, salt, and sugar.
2. Add the buttermilk, melted butter, vanilla extract eggs, and coconut mixture and mix well.
3. Now scoop batter into muffin pan.
4. Bake at 350 F. for 15-20 minutes or until toothpick inserted into center comes out clean. Allow the muffins to cool.

Coconut Mixture:

• 1 ½ cups chopped pecans
• 1 ½ cups finely shredded coconut
• 5 egg yolks
• 1 (13.5 ounce) can full-fat coconut milk
• 1 cup sugar
• 1 stick butter
• ½ teaspoon vanilla extract
• 
  

Coconut Mixture:

1. Preheat oven to 350 F. Bake pecans and coconut in a single layer in a shallow pan 8 to 10 minutes or until toasted and fragrant, stirring halfway through.
2. Meanwhile, add the egg yolks, coconut milk, sugar in a saucepan and mix well. Then put the saucepan on the stovetop over low-medium heat and whisk continuously for 5 minutes.
3. Raise the heat to medium and then add the butter and vanilla.
4. Cook for 15-20 minutes, stirring constantly, until the mixture has thickened. It should coat the back of a spoon.
5. Turn off the heat and stir in the coconut and the pecans. Allow the coconut mixture to cool on the counter or in the fridge.