Chocolate Chip Coconut Muffins

Name: Chocolate Chip Coconut Muffins
Prep time: 10 min
Cook time: 18 min
Yield: 1 serving
Ingredients: 1 and 3/4 cups (210g) all-purpose flour; 1 Tablespoon (14g) baking powder; 1/4 teaspoon salt; 1/2 cup (113ml) coconut oil; 3/4 cup (149g) granulated sugar; 2 large eggs; 2 teaspoons pure vanilla extract; 3/4 cup (171ml) full-fat Thai-style coconut milk; 3/4 cup sweetened flaked coconut; 3/4 cup semi-sweet chocolate chips

User Reviews

5.0

6 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Additional Time
15 mins
Course
Breakfast, Snacks
Cuisine
American, Australian

Chocolate Chip Coconut Muffins

Iris Warren

Report

Coconut lovers will go crazy over these chocolate chip coconut muffins! Exploding with coconut flavor thanks to coconut milk, coconut oil, and coconut flakes. Once the batter is in the muffin pan, sprinkle sweetened shredded coconut and extra chocolate chips on top. This creates the most delicious muffin tops!

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Ingredients

1 and 3/4 cups (210g) all-purpose flour
1 Tablespoon (14g) baking powder
1/4 teaspoon salt
1/2 cup (113ml) coconut oil melted and cooled
3/4 cup (149g) granulated sugar
2 large eggs room temperature
2 teaspoons pure vanilla extract
3/4 cup (171ml) full-fat Thai-style coconut milk well combined
3/4 cup sweetened flaked coconut plus more for the tops of the muffins, if desired
3/4 cup semi-sweet chocolate chips plus more for the tops of the muffins, if desired

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Instructions

Preheat the oven to 400 degrees (F). Line a 12-cup muffin pan with paper liners. Set aside until needed.
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
In a large bowl, whisk the coconut oil, sugar, eggs, vanilla, and coconut milk, beating until well combined.
Fold the dry ingredients into the wet ingredients and, using a rubber spatula, fold until just combined. Do not over mix! You can stop mixing when you still see a light trail of dry ingredients.
Fold in the coconut and chocolate chips, mixing just until combined.
Divide the batter evenly among the prepared paper liners, filling them all the way up to the top. Sprinkle the top of each muffin with some sweetened flaked coconut and chocolate chips (press them slightly into the batter).
Bake for 16 to 18 minutes, or until a wooden pick inserted in the center of a muffin comes out clean.
Cool in the muffin tin, placed on a wire cooling rack for 15 minutes. Then remove muffins from the pan and enjoy warm or transfer to the cooling rack to cool completely.