Chocolate Chip Coconut Muffins
Chocolate Chip Coconut Muffins are a delightful breakfast treat that combines the rich flavors of coconut and chocolate in a soft, fluffy muffin. These muffins are perfect for any occasion, whether you’re enjoying a quiet morning at home or hosting a brunch with friends. The combination of sweetened flaked coconut and semi-sweet chocolate chips creates a mouthwatering experience, while the coconut oil brings a lovely moisture that keeps these muffins fresh for days. Let’s dive into why these muffins have become a staple in my kitchen and how you can make them at home!
Why It’s My Go-To
These Chocolate Chip Coconut Muffins have earned a permanent spot in my baking repertoire for several reasons. First, they are incredibly easy to make, requiring no special techniques or equipment. Second, the flavors are simply irresistible; the coconut adds a tropical touch while the chocolate chips provide a comforting sweetness. Finally, they are versatile—great for breakfast, snacks, or even as a dessert. Once you try them, you’ll understand why this recipe is a must-have!
Ingredient List
- 1 and 3/4 cups (210g) all-purpose flour
- 1 tablespoon (14g) baking powder
- 1/4 teaspoon salt
- 1/2 cup (113ml) coconut oil, melted and cooled
- 3/4 cup (149g) granulated sugar
- 2 large eggs, room temperature
- 2 teaspoons pure vanilla extract
- 3/4 cup (171ml) full-fat Thai-style coconut milk, well combined
- 3/4 cup sweetened flaked coconut (plus more for the tops of the muffins, if desired)
- 3/4 cup semi-sweet chocolate chips (plus more for the tops of the muffins, if desired)
Setup & Equipment
- Oven: Preheat it to 350°F (175°C).
- Muffin tin: A standard 12-cup muffin tin is perfect for this recipe.
- Muffin liners: Optional, but they make for easy cleanup.
- Mixing bowls: One large bowl for dry ingredients and one for wet ingredients.
- Whisk: To combine ingredients smoothly.
- Spatula: For folding in the chocolate chips and coconut.
Chocolate Chip Coconut Muffins in Steps
Step 1: Preheat Your Oven
Preheat your oven to 350°F (175°C) and line your muffin tin with liners or grease it lightly with coconut oil.
Step 2: Mix Dry Ingredients
In a large mixing bowl, whisk together the all-purpose flour, baking powder, and salt until combined. Set aside.
Step 3: Combine Wet Ingredients
In another bowl, combine the melted and cooled coconut oil, granulated sugar, eggs, and vanilla extract. Whisk until well-blended. Then, add the coconut milk and mix until smooth.
Step 4: Combine Mixtures
Gently pour the wet ingredients into the dry ingredients. Use a spatula to fold them together until just combined. Be careful not to overmix; a few lumps are okay!
Step 5: Add Coconut and Chocolate Chips
Fold in the sweetened flaked coconut and semi-sweet chocolate chips until evenly distributed throughout the batter.
Step 6: Fill Muffin Tin
Spoon the batter into the prepared muffin tin, filling each cup about 2/3 full. If desired, sprinkle additional flaked coconut and chocolate chips on top of each muffin.
Step 7: Bake
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean. The tops should be lightly golden.
Step 8: Cool and Enjoy
Allow the muffins to cool in the pan for about 5 minutes before transferring them to a wire rack. Let them cool completely before enjoying (if you can wait!).
No-Store Runs Needed
- All-purpose flour: A pantry staple that is versatile for many recipes.
- Baking powder: Essential for leavening; check your pantry first.
- Coconut oil: An excellent substitute for butter, providing a subtle coconut flavor.
- Granulated sugar: The standard sweetener that you probably already have.
- Eggs: Always a must-have in baking, and they help bind the ingredients.
- Vanilla extract: A flavor enhancer that is typically found in every kitchen.
- Coconut milk: Full-fat for creaminess; you can also use regular milk if needed.
- Sweetened flaked coconut: Adds texture and flavor—check the baking aisle.
- Semi-sweet chocolate chips: Perfect for those little bursts of sweetness.
Common Errors (and Fixes)
Here are some common mistakes to avoid while making Chocolate Chip Coconut Muffins:
- Overmixing the Batter: This can lead to tough muffins. Mix just until combined.
- Using Cold Ingredients: Make sure your eggs are at room temperature for the best texture.
- Not Measuring Flour Correctly: Spoon and level your flour to avoid dense muffins. Too much flour can lead to dry results.
- Underbaking: Always check with a toothpick. If it comes out wet, give them a few more minutes.
Leftovers & Meal Prep
These Chocolate Chip Coconut Muffins can be stored in an airtight container at room temperature for up to 3 days. For longer storage, place them in the refrigerator for up to a week. You can also freeze them for up to 3 months. To freeze, wrap each muffin individually in plastic wrap and place them in a freezer-safe bag. When you’re ready to eat, simply thaw at room temperature or warm them up in the microwave for a few seconds.
Helpful Q&A
Can I use a different type of oil instead of coconut oil?
Yes! You can substitute with vegetable oil, canola oil, or melted butter, but keep in mind that the flavor will be slightly different.
Can I make these muffins vegan?
Absolutely! Substitute the eggs with flax eggs (1 tablespoon of flaxseed meal mixed with 2.5 tablespoons of water for each egg) and use a plant-based milk in place of coconut milk.
How can I make these muffins gluten-free?
To make these muffins gluten-free, use a 1:1 gluten-free baking flour blend in place of all-purpose flour. Be sure to check that your baking powder and other ingredients are gluten-free as well.
What can I add to these muffins for extra flavor?
You can add spices like cinnamon or nutmeg, or even mix in some chopped nuts, dried fruit, or other types of chocolate chips for variations.
One Pan, More Ideas
- Banana Chocolate Chip Muffins: A classic favorite with a fruity twist.
- Blueberry Coconut Muffins: Bright, juicy blueberries paired with coconut goodness.
- Zucchini Chocolate Chip Muffins: Sneak in some veggies while enjoying chocolate.
- Pumpkin Spice Muffins: Perfect for fall with a cozy pumpkin flavor.
Wrap-Up
In conclusion, these Chocolate Chip Coconut Muffins are a delightful treat that will satisfy your sweet tooth while providing a taste of the tropics. With easy-to-follow steps and readily available ingredients, you’ll find yourself making these muffins time and again. So gather your ingredients, preheat your oven, and get ready to enjoy the sweet, coconutty goodness of these muffins. Happy baking!
Chocolate Chip Coconut Muffins
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C) and line your muffin tin with liners or grease it lightly with coconut oil.
- In a large mixing bowl, whisk together the all-purpose flour, baking powder, and salt until combined. Set aside.
- In another bowl, combine the melted and cooled coconut oil, granulated sugar, eggs, and vanilla extract. Whisk until well-blended. Then, add the coconut milk and mix until smooth.
- Gently pour the wet ingredients into the dry ingredients. Use a spatula to fold them together until just combined. Be careful not to overmix; a few lumps are okay!
- Fold in the sweetened flaked coconut and semi-sweet chocolate chips until evenly distributed throughout the batter.
- Spoon the batter into the prepared muffin tin, filling each cup about 2/3 full. If desired, sprinkle additional flaked coconut and chocolate chips on top of each muffin.
- Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean. The tops should be lightly golden.
- Allow the muffins to cool in the pan for about 5 minutes before transferring them to a wire rack. Let them cool completely before enjoying (if you can wait!).
Notes
- These muffins can be stored at room temperature for up to 3 days.
- For longer storage, refrigerate for up to a week.
- Freeze individually wrapped muffins for up to 3 months.
