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!
These chocolate coconut muffins are quick and easy to make yet have a complexity and depth of flavour you would not expect in a simple bake. The sweetness of the coconut and the caramelly notes of the dark brown sugar enhance the flavour of bitter cocoa creating a delicious coconut chocolate muffin (I also used these ingredients in my beet brownies).
The coconut flavour in these muffins is a combination of coconut milk and oil as well as desiccated coconut. The chocolate flavour is a mixture of cocoa powder and chocolate chips. As a option, you can also add a chocolate drizzle and a sprinkle of coconut flakes at the end (see Instructions for details).
Chocolate coconut muffins: ingredients and substitutions
- Cocoa powder.
- Chocolate chips.
- Desiccated coconut.
- Coconut milk: shake the can vigorously before opening so the coconut water and cream are thoroughly combined.
- Coconut oil: melted then cooled.
- Yogurt: adds moisture and lightness. You can use regular natural yogurt or coconut yogurt.
- Eggs.
- Sugar: I recommend using dark brown sugar, which adds moisture and a hint of delicious caramel flavour.
- Flour: use all-purpose/plain flour.
- Raising agents: baking powder and bicarbonate of soda.
- Vanilla extract.
Step-by-step recipe instructions
1. 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.
2. 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.
3. Prepare wet mixture: Whisk together the eggs, oil, milk, yogurt, vanilla extract and sugar until smooth and creamy.
4. 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.
5. 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.
6. Cool muffins: Remove from the oven and cool completely in the pan (this will make the paper cases come off easily).
7. *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!
How to serve coconut chocolate muffins
These easy chocolate coconut muffins with chocolate chips can be served plain, without the chocolate drizzle, for breakfast or brunch. They are also delicious with cream cheese, cottage cheese or a bowl of mocha flavoured yogurt (all protein-rich foods).
If you are planning to enjoy these muffins as an afternoon snack with tea or coffee I recommend adding the chocolate drizzle for a little bit of indulgence (see also my gingerbread muffins which come with a similar chocolate glaze).
Top tips
- 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.
Related muffin recipes to try next
- Healthy Chocolate Muffins (Low Sugar)
- Sweet Potato Chocolate Muffins
- Pumpkin Chocolate Muffins (Moist and Fluffy)
See also these other easy breakfast and dessert recipes!
Recipe
Easy Chocolate Coconut Muffins
Equipment
- 2 large mixing bowls
- Whisk
- 12-hole muffin pan
Ingredients
- ½ cup less 2tsp (35 g) cocoa powder
- ⅔ cup (53 g) desiccated coconut
- ½ cup (90 g) dark chocolate chips
- 1½ cups (190 g) all-purpose/plain flour
- 1½ teaspoons baking powder
- ⅓ teaspoon bicarbonate of soda
- 2 large eggs at room temperature
- ½ cup+1tbsp (120 g) packed dark brown sugar
- ⅓ cup (80 g) coconut oil melted
- 1 cup (240 ml) coconut milk
- 4 tablespoons natural yogurt or coconut yogurt
- 1½ teaspoons vanilla extract
Chocolate drizzle (*Optional)
- ¼ cup (45 g) chocolate chips
- 1 teaspoon coconut oil
- 1-2 tablespoons coconut flakes or desiccated coconut
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
*Nutritional information is automatically generated and should be considered as an estimate.
**A note about baking: If using a fan-assisted oven refer to your appliance's instructions and adjust the temperature accordingly.
Keep in touch!
If you make these chocolate muffins with coconut I'd love to know how they turned out for you. Let me know in the comments below, thanks!
Follow me on Facebook, Instagram and X for regular recipe updates! Or you could subscribe to this blog and receive all my latest recipes right into your mailbox!
Stephanie says
Hi, is the coconut milk from a tin or carton please
Monika says
From a tin.