Easy Chocolate Coconut Muffins

Top down view of chocolate coconut muffins with chocolate drizzle and coconut flakes.

These chocolate coconut muffins are soft and moist, intensely coconutty and deeply chocolatey. Easy to make and not too sweet, they are perfect to enjoy for breakfast, brunch, snack or even dessert (with an optional chocolate drizzle). Preparation takes minutes!

Course Breakfast, Brunch, Dessert, Snack

Cuisine vegetarian

Prep Time 7

Cook Time 24

Total Time 31

Servings muffins

Calories 245kcal

Author Monika Dabrowski

Equipment

2 large mixing bowls
Whisk
12-hole muffin pan

Ingredients

½ cup less 2tsp cocoa powder
⅔ cup desiccated coconut
½ cup dark chocolate chips
1½ cups all-purpose/plain flour
1½ teaspoons baking powder
⅓ teaspoon bicarbonate of soda
2 large eggs at room temperature
½ cup+1tbsp packed dark brown sugar
⅓ cup coconut oil melted
1 cup coconut milk
4 tablespoons natural yogurt or coconut yogurt
1½ teaspoons vanilla extract

Chocolate drizzle (*Optional)

¼ cup chocolate chips
1 teaspoon coconut oil
1-2 tablespoons coconut flakes or desiccated coconut

US Customary - Metric

Instructions

Preheat the oven to 450 F/230 C/210 fan/gas mark 8. Lightly grease a 12-hole muffin pan or line with paper cases. Set aside.
Prepare dry mixture: Combine the flour, baking powder, bicarbonate of soda, cocoa powder, desiccated coconut and chocolate chips and stir thoroughly using a whisk. Set aside.
Prepare wet mixture: Whisk together the eggs, oil, milk, yogurt, vanilla extract and sugar until smooth and creamy.
Combine mixtures: Add the dry ingredients to the wet mixture and stir just to combine (use a whisk). Do not overstir. The batter will be thick.
Bake muffins: Spoon the batter into the muffin cases and bake in the centre of the oven for 7 minutes. Then turn the oven temperature down (this is important!) to 350 F/180 C/160 fan/gas mark 4 and continue baking for about 17 minutes.
Cool muffins: Remove from the oven and cool completely in the pan (this will make the paper cases come off easily).
*Optional: In a microwave melt the chocolate almost completely and stir in the coconut oil until smooth. Drizzle over the muffins and sprinkle either coconut flakes (as I have done) or dry toasted desiccated coconut. Enjoy!

Notes

For best results I recommend using full-fat, not reduced fat, coconut milk.

Do not overstir the batter. Stir just to combine.

Cool your coconut and chocolate muffins completely before decorating with the chocolate drizzle.

These muffins will stay moist and delicious for up to 4 days if you keep them covered. I put mine in an airtight container and refrigerate the following day.

If you microwave them for a few seconds before serving the chocolate chips will melt nicely - worth doing especially if your muffins are straight from the fridge.

Freeze for up to 3 months.

Nutrition