Coconut Apricot Muffins with Raffaelo and White Chocolate on Top

5 from 4 votes
Prep Time 30 mins
Cook Time 20 mins
Total Time 50 mins
Course Dinner
Cuisine European
Servings 15 people
Calories 361 kcal


  • 100 g Dried apricots
  • 200 g Flour
  • 2 tsp Baking powder
  • 150 g Brown sugar
  • 100 g Ground almonds
  • 50 g Coconut flakes
  • 200 g Yogurt
  • 80 ml Vegetable oil
  • 2 Eggs
  • 7 Bullets Raffaello
  • 100 g White chocolate in one piece


  • Cut the apricot slices into small cubes. Mix the flour, baking powder, sugar, almonds, coconut flakes and apricot cubes well in a bowl.
  • Preheat the oven to 180 degrees (fan oven to 160 degrees). Whisk the yoghurt with oil and eggs in a bowl. Add the liquid mixture to the baking mixture and stir briefly with a spoon until everything is well mixed. Pour the muffin batter into the silicone molds Bake in the oven for 20-25 minutes. Let cool down a little.
  • Carefully cut the coconut confection in half. Melt the chocolate over the warm water bath. Put a teaspoon on each of the muffins and place 1 half of the coconut confection on top (or garnish muffins if you like) let the chocolate set. Serve the muffins.


Serving: 100gCalories: 361kcalCarbohydrates: 40.5gProtein: 6.5gFat: 19g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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