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–+ servings

Bakery Style Coconut Chocolate Muffins

Ania
These muffins look and taste like they came straight from a bakery! Tall and fluffy Bakery Style Coconut Chocolate Muffins have the perfect texture. Every bite is filled with sweet coconut and chocolate flavours.
5 from 1 vote

Ingredients
  

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!

Notes

Coconut oil* - I have recipe tested with other coconut oils and found that the extra-virgin one gives the most coconut flavour.