Coconut Chocolate Muffins
Coconut lovers go crazy over these Coconut Chocolate Muffins! They are loaded up with cocoa, gooey chocolate, and coconut in every bite.
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!
Notes
Coconut oil - You can use any type of oil as long as it adds up to 2/3 cups. I used 1/3 cup of coconut oil in these muffins to enhance that coconut flavour, and 1/3 cup of regular oil!