Tall and chewy Bakery Style Coconut Chocolate Muffins have the perfect texture thanks to the coconut. They are full of chocolate and exploding in coconut flavour in every bite.
I am obsessed with coconut! If you are like me, you have to give these muffins a go.
I baked them in tulip liners for an extra tall bake. You can also use regular liners.
These muffins come together with no electric mixer required. They are perfectly soft and have the best texture.
Step by step instructions
Here is how to bake these Bakery Style Coconut Chocolate Muffins. You will need a 12 muffin tin, tulip liners, 2 mixing bowls, a spatula, and a whisk.
Step 1 – Mix together dry ingredients. In a medium-sized bowl, add in the dry ingredients. Stir until combined and set aside.
Step 2 – Whisk wet ingredients. In a large bowl add the wet ingredients. Whisk for 1-2 minutes until combined.
Step 3 - Combine dry and wet ingredients. With a spatula, mix just until a soft chocolate batter forms. Do not over-mix!
Step 4 - Mix add-ins. Add in the shredded coconut and chocolate chips and stir together until just combined, don't over-mix!
Step 5 – Scoop. Fill each tulip liner about halfway. If using regular liners, fill them to the top. Using a cookie scooper helps minimize the mess.
Step 6 – Bake. Bake at 375℉/190℃ for 28-32 minutes in tulip liners. Regular liners will take about 25-28 minutes. The muffins are ready when a toothpick inserted comes out clean.
FAQ
How do I store these muffins?
These muffins stay fresh covered at room temperature for up to 3 days, and in an airtight container in the refrigerator for up to a week!
What is the most common mistake while baking muffins?
Over-mixing! As soon as you see no dry flour streaks, stop mixing. Also not having the ingredients at room temperature!
Do I have to use coconut oil?
Yes. The shredded coconut does not give much coconut flavour by itself.
PS : If you enjoyed this recipe, please make sure to leave a STAR REVIEW down below! I'd love to stay connected on Instagram @taffeybakery! To get more recipes follow me on TikTok @taffeybakery!
Bakery Style Coconut Chocolate Muffins
Ingredients
- 2 cups all-purpose flour
- 1/2 cup cocoa powder sifted
- 1 tsp baking soda
- 1 1/2 tsp baking powder
- 2 tsps cornstarch
- 1/2 tsp salt
- 1 cup dark brown sugar
- 2 large eggs room temperature
- 1/2 cup milk room temperature
- 3/4 cups sour cream
- 1/3 cup unsalted butter melted and cooled, or oil
- 1/2 extra-virgin coconut oil* melted and cooled
- 1 tbsp vanilla
- 1 cup unsweetened shredded coconut
- 1/2 cup semi-sweet chocolate chips plus extra for sprinkling
Instructions
- Preheat the oven to 375℉/176℃. Line a muffin tin with liners. I used tulip liners, but regular liners also work. Set aside.
- Into a bowl add the dry ingredients (make sure the cocoa powder is sifted.) Stir together and combine. Set aside.2 cups all-purpose flour, 1/2 cup cocoa powder, 1 tsp baking soda, 1 1/2 tsp baking powder, 2 tsps cornstarch, 1/2 tsp salt, 1 cup dark brown sugar
- Into a large bowl add the wet ingredients. Whisk together for 1-2 minutes until smooth.2 large eggs, 1/2 cup milk, 3/4 cups sour cream, 1/3 cup unsalted butter, 1/2 extra-virgin coconut oil*, 1 tbsp vanilla
- Combine the dry and wet ingredients together softly with a spatula until almost no more dry streaks appear.
- Toss in the shredded coconut and chocolate chips. Continue mixing just until the flour streaks disappear.1 cup unsweetened shredded coconut, 1/2 cup semi-sweet chocolate chips
- Evenly scoop the batter between the liners. If using tulip liners, fill about halfway. If using regular liners, fill to the top. Add extra chocolate chips on top (optional).
- Bake the muffins. They take about 28-32 minutes in tulip liners, and 25-28 minutes in regular liners. The muffins are ready when a toothpick inserted comes out clean.
- Allow to cool, and enjoy!
Comments