I used to be a morning person.
I used to get up way before I had to be at work and I would exercise. Yes, exercise, then I would go to work, and I would get to work at least 30 minutes early- before anyone else got there- and I would drink my coffee and read my newspaper (well, I’ll be honest- do my crossword puzzle and read my comics). Then I got married. And I didn’t exercise in the morning any more, but I still woke up really early, and I would make my husband these really creative sandwiches on really interesting breads from places like Panera. And I would still get to work early and do my crossword puzzles and read my comics.
Then I had kids. And I stopped exercising, and I stopped making cool sandwiches. And I stopped being a morning person. Because, as it turns out, I can only be a morning person if I go to bed at 9pm and who am I kidding? Now, I no longer do my crossword puzzle or read my comics, and I drink my coffee cold about two hours after I get to work. And I get to work about 30 seconds before I am supposed to be there.
And, guys, I’m really tired right now. Because I had to be at work at 7am today, and normally I don’t have to be there until 12. And I have this weird feeling, that although I made it through the day, and I did everything I was supposed to do, I’m not entirely sure I ever woke up! Is that weird?
I’m just going to stop talking now and share this recipe. Because it tastes really good and it’s not terrible for you. These muffins will not make you a morning person if you’re not already one, but they will help to get you through that 10am slump. Or the 4pm slump….
Samoa Muffins (Yes, like the Girl Scout cookie that is also known as a Caramel Delight)
- 1 cup of toasted desiccated coconut (*)
- 1 cup of caramel sauce (**)
- 1/4 cup of chocolate chips (I realized as I started making these that my husband had pilfered the last of the chocolate chips, so I used the only thing I could find in the house- a Nestle Crunch bar leftover from Halloween. Crushed)
- 4 TBSP melted butter (cooled)
- 2 C flour
- 1 TBSP baking powder
- 1/2 tsp salt
- 1 cup of milk
- 1 tsp vanilla
- 1 large egg
- 1/2 c sugar
- chocolate coconut drizzle (***)
- (*) Toast your coconut. Heat oven to 325f. Spread coconut in a single layer on a parchment lined baking sheet and heat for about 5 minutes, watch closely, until browned.
- (**) Make caramel sauce. I used this recipe from The Pioneer Woman and halved it. Or use store bought.
- Mix 1/2 cup of coconut with about 1/2-3/4 cup of the caramel. Mix until the coconut is coated and crumbly, almost like a streusel.
- Preheat oven to 400f and line a 12 cupcake pan with liners.
- Mix flour, baking powder, and salt in a large bowl.
- In another bowl, mix together the egg, sugar, milk and vanilla. Add butter and stir
- Pour the liquid ingredients into the dry and mix until just incorporated. It may be lumpy, that’s ok.
- Fold in the chocolate chips and the rest of the toasted coconut.
- Scoop the batter evenly into your cupcake tins.
- Top with the caramel/coconut mixture and press the crumbs gently into the top of the muffin.
- Bake for 20 minutes or until a toothpick comes out clean.
- Make chocolate drizzle (***) Mix together 1 tbsp melted coconut oil, 1 tbsp sugar, and 1 tbsp unsweetened cocoa powder. Use a fork to drizzle the chocolate mixture over the muffins.
- Drizzle on some of the caramel sauce.
Please note- these muffins are not a substitution for actual Girl Scout cookies. Please support your local Girl Scouts!
If you like these, you may like:
- Anzac Biscuits
- Pina Colada Muffins by The Cookie Puzzle
- Triple Chocolate Muffin Tops by Simply Sweets by Honeybee