Chocolate Chip Coconut Muffins

Are you tempted by very soft and delicious muffins? Those Chocolate Chip Coconut Muffins are prepared in a few minutes, with simple ingredients: they are perfect for a small homemade snack. The combination of coconut and chocolate is so delicious in the mouth... It's up to you to try it now!

To make this recipe I used small tulip paper boxes, they are cute aren't they? You can of course use any kind of paper cases, or even make them without cases if you prefer to bake directly in a pre-greased muffin pan.

Some details on this chocolate coconut muffins recipe

Flavor: If you like coconut and chocolate, I can assure you that you will like the taste of these muffins! One does not take over the other, it remains quite balanced. I did not sweeten the recipe much because the addition of coconut allows it.

Texture : Ultra soft! Partly thanks to the butter and coconut oil mixture, but also thanks to the grated coconut. The addition of yogurt also makes the muffins very soft.

Difficulty level : It's easy, you only need two containers. You can use an electric mixer or just a classic whisk like I do.

Ingredients to plan to make these coconut muffins

For these chocolate chip coconut muffins, we need of classic ingredients : flour, baking powder, baking soda, salt, eggs, brown sugar, unsalted butter.

For this recipe in particular I added somecoconut oil (because I love the delicate scent it brings to the preparations), grated coconut and chocolate chips. I also added some natural yogurt coconut: this is a plant-based yogurt that can be found in all supermarkets, but if you don't have any, you can replace it with Greek yogurt.

How to make coconut and chocolate chip muffins

First, we start by melting the coconut oil and butter. Then we add the brown sugar, then the eggs and vanilla.

Apart, we mix together dry ingredients then add them to the previous mixture, alternating with the yogurt. Be careful: for muffins, do not mix the dough too much, just enough, this allows you to obtain a nice texture and a good rise in the oven.

We finish the preparation by adding the shredded coconut and chocolate chips. Finally, we fill the boxes with the dough and put in the oven!

How to preserve them well?

These chocolate coconut muffins are easily stored at room temperature. However, you have to think about placing them in a airtight container so that they do not dry out. They can be kept like this for 4-5 days.

Other recipes to try

If you like muffins, then I recommend you to take a look at these other recipes from the blog! I hope you will like them too:

• Very moist blueberry muffins
• Soft chocolate muffins
• Lemon poppy muffins
• White chocolate matcha muffins

If you make this recipe, don't hesitate to tag @lilybakery on Instagram so I can see your cute muffins!

Chocolate Chip Coconut Muffins

4.94 on 16 votes

Very soft and fragrant, we love to devour them for afternoon tea!

Amount : 12 Muffins

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Prepare in advance 15 minutes min

Cook time 25 minutes min

Total 40 minutes min

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Comment TO PRINT Pin

Ingredients 

• 50 g coconut oil
• 100 g unsalted butter
• 100 g light brown sugar
• 2 eggs
• 0,5 cc natural vanilla extract
• 250 g all-purpose flour
• 2 cc baking powder
• 0,5 cc baking soda
• 0,25 cc salt
• 240 g plain coconut yogurt or Greek yogurt (I took some plant-based coconut yogurt)
• 130 g dark chocolate chips
• 120 g shredded coconut

Prepare in advance 

• Preheat the oven to 190 ° traditional heat. Prepare a muffin pan by placing paper cups.
• Melt the butter and coconut oil. Let cool.
• Then add the eggs, sugar and vanilla. Mix everything to have a smooth consistency.
• Apart, mix the flour, baking powder, baking soda, salt. Incorporate these dry ingredients into the previous mixture, alternating with the natural coconut yogurt (or failing that, Greek yogurt). Do not mix more than necessary.
• Finish by adding the grated coconut and chocolate chips: use a spatula / spatula to incorporate them. The dough is rather dense, this is normal.
• Pour the dough into the boxes using an ice cream scoop. Fill almost to the top. Bake for about 20-25 minutes. Test with a wooden pick (they should be lightly browned). The cooking time depends on your oven and your boxes. Let cool outside the mold on a wire rack.

Notes

They can be stored at room temperature in an airtight container for 4-5 days.

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Recipe : Dessert, Snack, Breakfast