Coconut and Chocolate Muffins
- Vegetarian
- Difficulty: Easy
- Prep time: 15 min
- Cook time: 20 min
- Makes: 12 pieces
- Cost: Average
PRESENTATION
Coconut and chocolate muffins are one of those treats that feel special the moment they pop out of the oven. The smell alone—rich, sweet, and kind of exotic—fills the whole kitchen and gets everyone curious. Really good stuff. What sets these muffins apart is how the coconut and chocolate vibe together.
The bitterness from dark chocolate is mellowed by the creamy sweetness of coconut milk, so you end up with a really really balanced bite every time. If you love big, cozy breakfasts or snacks that feel a bit out of the ordinary, you'll totally get the appeal.
These muffins are the type of food you just grab, and even kids seem to love them because they're not too over-the-top—just moist, soft, and easy to enjoy. Pretty simple. And here's the thing: there's a cool option if you want to keep things extra simple. Swap out the muffin shape for a classic coconut cake, and you still get that same awesome flavor—just in a different form.
Some folks say that chocolate coconut muffins taste like a cross between a cupcake and a tender loaf cake. To be honest, the softness really shines through from using coconut milk, making them super easy to eat without being dry or crumbly. With every bite, you get a hint of that intense coconut smell. It's like a tropical escape, even if you're just sitting at your kitchen table.
These coconut and chocolate muffins are perfect for anyone who likes to keep their snacks easy—no fancy ingredients, just simple stuff that works well together. Plus, whether you call them homemade coconut chocolate muffins or opt for coconut chocolate chip muffins, they're super easy to fit into your routine.
They hold up great in a lunchbox, and you can even toss a few into a bag for work or school. For families, they're a safe bet, especially with kids who like things soft, chocolatey, and not too sweet. Honestly, that combo of coconut and chocolate is tough to beat when you want something a bit different without making things complicated. Seriously good.
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INGREDIENTS
- Ingredients for 12 muffins
- Type 00 flour 1 ¾ cup (230 g)
- Coconut flour ½ cup (50 g)
- Coconut milk ¾ cup (200 g)
- Dark chocolate 3.5 oz (100 g)
- Sugar ¾ cup (150 g)
- Unsweetened cocoa powder 3 tbsp (15 g)
- Vegetable oil 2 tbsp (30 g)
- Eggs 3.5 oz (100 g) - (approximately 2 medium)
- Baking powder 1 ½ tsp (7 g)
- for garnish
- Shredded coconut to taste
How to prepare Coconut and Chocolate Muffins
To prepare the coconut and chocolate muffins, first chop the dark chocolate with a knife 1, then melt it in a double boiler 2 or microwave and let it cool. Meanwhile, pour the whole eggs into a bowl 3,
add the sugar 4 and mix with an electric mixer 5 until you get a soft and frothy mixture 6.
Pour the coconut milk and start mixing again at a lower speed 7, then add the vegetable oil 8 and finally the melted chocolate 9.
Now take care of the dry ingredients: sift the all-purpose flour and unsweetened cocoa powder into a bowl 10 along with the baking powder 11 and mix well with a spoon 12.
Now take the egg mixture and add the dry ingredients one spoon at a time, keeping the mixer running 13. When the dry ingredients are well incorporated, add the desiccated coconut 14 and mix with a spatula from the bottom up to combine everything 15.
Line a muffin tin with paper liners, then fill them with the batter leaving about 1/2 inch from the top 16. Bake in a preheated static oven at 340°F for 20 minutes, then take them out and let them cool 17. Finally, garnish with a sprinkle of shredded coconut: your coconut and chocolate muffins are ready to be enjoyed 18!