Preheat oven to 180°C (350°F) and line a 12-hole muffin pan with patty cases, set aside.
In a small saucepan gently heat butter, milk, orange rind and juice together over medium heat until butter has melted and is smooth. Set aside.
In a mixing bowl, sift together flour and baking powder. Stir in coconut and sugar.
Gently fold through milk mixture and whisked eggs until just combined.
Fold through chocolate chips.
Spoon batter into prepared muffin pan, filling each liner ¾ of the way full.
Bake for 20-25 minutes or until a skewer inserted into the middle comes out clean.
Allow muffins to cool in pan for 5 minutes before removing.
Transfer to a wire rack to cool completely.
Drizzle melted chocolate over each muffin and decorate with extra orange rind.
Serve and Enjoy!
Notes
Ensure you do not over mix the batter, this will cause it to be tough. Use coconut sugar as a suitable substitute for rapadura sugar. Store muffins in an airtight container, in the pantry for up to 1 week.
Recipe by Wholesome Patisserie at https://wholesomepatisserie.com/jaffa-muffins/