Coconut lovers go crazy over these Coconut Chocolate Muffins! They are loaded up with cocoa, gooey chocolate, and coconut in every bite.
These muffins are so delicious. After making Coconut Chocolate Cookies, I couldn't get over how good the coconut and chocolate combo was!
The muffins come together in a few easy steps so if you're craving muffins, try these out!
For more coconut recipes, try Coconut Butterscotch Cookies, Chewy Coconut Cookies, and Chewy Coconut Bars.
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Ingredients Notes
Here is a list of the ingredients we will be using in these coconut chocolate muffins! Full and more detailed measurements can be found in the recipe card below.
- Brown sugar: I used dark brown sugar, but light brown sugar works as well.
- Baking soda & Baking powder: Check to make sure yours aren't expired.
- Coconut: Make sure to use unsweetened shredded coconut. You can also use sweetened, but it will sweeten the taste of your cookies (obviously haha).
- Coconut oil - I melted mine and allowed it to come back to room temperature (make sure it is not solid when beginning).
- Cocoa powder: Use a high quality unsweetened cocoa powder. It's really important to use unsweetened baking cocoa and not sweetened!
- Eggs: Make sure they are at room temperature before beginning.
- Flour: I used all-purpose flour.
- Oil - I also used a flavourless sunflower oil in this recipe. You can just use one type of oil, as long as it adds up to 2/3 cups.
- Vanilla: Using a high quality vanilla matters! The pairing of coconut and vanilla is so tasty.
Step by step instructions
Here is how to make and bake these Coconut Chocolate Muffins. You will need a 12 muffin tin, muffin liners, 2 mixing bowls, a spatula, and a whisk.
Step 1 – Prep. Line your muffin tin with 12 liners and set aside. If you need a recommendation, this is my favourite tin.
Step 2 – Mix together dry ingredients. In a medium-sized bowl, add in flour, brown sugar, cocoa powder, salt, cornstarch, baking powder, and baking soda. Using a spatula, mix until just completely combined.
Step 3 – Mix wet ingredients. In a large bowl add eggs, vanilla, oil, coconut oil, and sour cream. Whisk until combined.
Step 4 - Combine dry and wet ingredients. Add the dry into the wet and using a spatula, gently fold until a soft batter forms.
Step 5 - Add coconut and chocolate chips. Mix in the shredded coconut and chocolate chips until just combined, don't over-mix!
Step 6 – Scoop. Evenly divide the batter between 12 liners. Using a cookie scooper helps big time to minimize the mess. Sprinkle extra chocolate chips.
Step 7 – Bake. Bake the muffins at 375℉/190℃ for 25-28 minutes. The muffins are ready when a toothpick inserted comes out clean.
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!
Expert Baking Tips
Here are a few expert baking tips from my kitchen to yours
- Use a gram scale. I cannot emphasize this enough! It is the most accurate way of measuring your ingredients in the kitchen. This is one of my favourites.
- Sift your dry ingredients. Especially your cocoa powder and levening agents - they tend to clump up!
- Do not over-mix! A big reason muffins don’t rise or turn out tough is because the batter is over-mixed. Once you see no flour streaks, stop mixing.
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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!
Coconut Chocolate Muffins
Ingredients
- 2 cups all-purpose flour
- 1/2 cup cocoa powder sifted
- 1 tsp baking soda
- 2 tsp baking powder
- 1 tbsp cornstarch
- 1/4 tsp salt
- 1 cup dark brown sugar
- 2 eggs room temperature
- 1/3 cup milk room temperature
- 1 cup sour cream room temperature
- 1/3 cup oil
- 1/3 coconut oil* melted and cooled
- 1 tbsp vanilla
- 1 cup unsweetened shredded coconut
- 3/4 cups semi-sweet chocolate chips plus extra for sprinkling
Instructions
- Preheat the oven to 375℃/190℉. Line your muffin tin with 12 liners and set aside.
- In a medium-sized bowl, add in brown sugar, flour, cocoa, salt, cornstarch, baking powder, and baking soda. Using a spatula, mix until just completely combined.2 cups all-purpose flour, 1/2 cup cocoa powder, 1 tsp baking soda, 2 tsp baking powder, 1 tbsp cornstarch, 1/4 tsp salt, 1 cup dark brown sugar
- In a large bowl add eggs, milk, vanilla, oil, coconut oil, and sour cream. Whisk until combined.2 eggs, 1/3 cup milk, 1 cup sour cream, 1/3 cup oil, 1/3 coconut oil*, 1 tbsp vanilla
- Add the dry into the wet and using a spatula, gently fold until a soft batter forms.
- Mix in coconut and chocolate chips until just combined - don't over-mix!1 cup unsweetened shredded coconut, 3/4 cups semi-sweet chocolate chips plus extra for sprinkling
- Evenly divide the batter between 12 liners. Using a cookie scooper helps big time to minimize the mess. Sprinkle extra chocolate chips on top if desired.
- Bake the muffins at 375℉/190℃ 20-25 minutes. The muffins are ready when a toothpick inserted comes out clean.
- 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!
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