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.
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.