Chocolate Chip Coconut Muffins
Indulge in the delicious warmth of freshly baked Chocolate Chip Coconut Muffins that are fluffy, rich, and filled with sweet chocolate chips. This easy recipe combines the tropical flavors of coconut with the comfort of chocolate, creating the perfect treat for breakfast or snack time. Make a batch today and enjoy the tropical escape!
Equipment
- 12-well muffin pan
Ingredients
- 1 and 3/4 cups All-Purpose Flour
- 1 tablespoon Baking Powder
- 1/4 teaspoons Salt
- 1/2 cup Coconut Oil melted and cooled
- 3/4 cup Granulated Sugar
- 2 large Eggs room temperature
- 2 teaspoons Pure Vanilla Extract
- 3/4 cup Coconut Milk well combined
- 3/4 cup Sweetened Flaked Coconut plus more for the tops
- 3/4 cup Semi-Sweet Chocolate Chips plus more for the tops
Instructions
- Preheat the oven to 400 degrees Fahrenheit. Line a 12-cup muffin pan with paper liners.
- In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
- In a large bowl, whisk the coconut oil, granulated sugar, eggs, vanilla extract, and coconut milk until well combined.
- Fold the dry ingredients into the wet ingredients using a rubber spatula until just combined.
- Fold in the sweetened flaked coconut and semi-sweet chocolate chips until just combined.
- Divide the batter among the prepared liners, filling them to the top.
- Bake for 16 to 18 minutes, or until a wooden pick comes out clean.
- Cool in the tin for 15 minutes, then remove from the pan.
Notes
- Tip 1: Store leftovers in an airtight container at room temperature for up to three days.
- Tip 2: Wrap muffins individually and freeze for up to three months.
- Tip 3: Pair with coffee or tea for a delightful treat!
- Tip 4: Serve warm for a fresh taste.
- Tip 5: Customize with nuts or spices as desired.