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–+ servings

Coconut Chocolate Chip Muffins

Ania
Soft, fluffy, and full of tropical flavor, these easy coconut muffins are made with extra-virgin coconut oil, coconut milk, and shredded coconut for the ultimate coconut taste! Perfect for breakfast, snacks, or brunch, they bake up moist, tender, and bakery-style every time.
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Ingredients
 
 

Instructions
 

  • Preheat the oven to 375℉/190℃ and line a muffin tin with muffin liners. Melt the coconut oil and allow it to cool as you prep the rest of the ingredients.
  • In a large bowl, combine the flour, baking soda, baking powder, cornstarch, and salt. Stir to combine and set aside.
    2 cups all-purpose flour, 1 tsp baking soda, 2 tsps baking powder, 1/4 tsp salt, 1 tbsp cornstarch
  • In another large bowl, add the white sugar, coconut oil, oil, eggs, vanilla, coconut milk, and sour cream. Whisk to combine for 1-2 minutes or until well combined.
    2 large eggs, 3/4 cups white sugar, 1/2 cup extra-virgin coconut oil*, 2 tbsp oil, 1/2 cup full-fat sour cream, 1/2 cup coconut milk*, 1 tbsp vanilla
  • Add in the dry ingredients and combine together just until a soft muffin batter forms - don't over-mix!
  • Mix in the mini chocolate chips and coconut a few times just until well combined. Don't over-mix!
    1 1/4 cups unsweetened shredded coconut*, 1/2 cup mini chocolate chips
  • Scoop and fill the liners to the top. Sprinkle extra chocolate chips on top if desired (optional).
  • Bake for 23-28 minutes or until a toothpick inserted in the middle comes out clean. Allow to cool, and enjoy!

Notes

Coconut milk* - I used coconut milk to help enhance the coconut flavor. If you don't have any, use any regular milk at room temperature. 
Coconut oil* - I used extra-virgin coconut oil and melted it and allowed it to cool completely. I also mixed it with 2 tbsp of canola oil. If you don't have any coconut oil, use any oil as long as it adds up to 1/2 cup + 2 tbsp (about 137g) total.
Shredded coconut* - Sweetened or unsweetened works!