Make your mornings a little sweeter with our Chocolate Coconut Muffins! Rich, moist, and dairy-free, they’re the perfect breakfast treat!
I could rant and rave about these chocolate coconut muffins all day. They are hands down one of the best chocolate muffins I’ve ever had! Plus, they are dairy free! The coconut flakes add in a sweetness and one of a kind texture to these delectable muffins. Everyone will love them!
If you love a good chocolate muffin like I do then you also have to try my Double Chocolate Chip Muffins, Triple Chocolate Banana Muffins, and Chocolate Chunk Zucchini Muffins.
Table of Contents
Recipe Ingredients
Special Dark Cocoa Powder – Adds a bold, deep chocolate flavor that’s hard to resist. For a milder taste, you can go with unsweetened cocoa instead.
Coconut Flakes – These give a sweet, nutty texture. Just be careful not to overdo it, or the muffins could dry out.
Dairy-Free Mini Chocolate Chips – Little pockets of melty chocolate goodness. You can also use regular mini chips if you’re not dairy-free.
For a full list of ingredients and amounts, see the recipe card below.
Variations
Almond Flour – Swap all-purpose flour with almond flour for a gluten-free option and a boost of nutty flavor.
Topping Options – For crunch, sprinkle toasted coconut flakes or chopped nuts before baking. You can also drizzle melted chocolate or a coconut milk glaze over the cooled muffins for extra sweetness.
How to Make Chocolate Coconut Muffins
Step 1: Preheat oven to 400 degrees Fahrenheit (204 degrees Celsius). Line one muffin tin and set aside.
Step 2: In a large mixing bowl or the bowl of a stand mixer, combine the sugar and oil. Beat on high for 2 minutes. Add the coconut milk and coconut yogurt, mix until combined. Add the egg and coconut flakes, and mix until combined.
Step 3: In a separate mixing bowl, combine the flour, cocoa powder, baking powder, baking soda, and salt. Whisk the ingredients together.
Step 4: Gradually add the dry ingredients to the wet ingredients. Carefully mix until the batter is smooth and no flour pockets remain. Fold in chocolate chips if desired.
Step 5: Using a large scoop, fill each liner (I use a #20 scoop which is approximately 3.5 tbsp.). Place in the oven to bake for 18-20 minutes. Remove from oven and allow to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
Expert Tips
Sifting Dry Ingredients – Sift the flour, cocoa powder, baking powder, baking soda, and salt to avoid clumps and keep the muffins light and fluffy.
Do Not Overmix – Stir the batter just until everything is combined. Overmixing can make the muffins tough instead of soft and tender.
Use a Toothpick to Test Doneness – Stick a toothpick in the center of a muffin. If it comes out clean or with a few crumbs, they’re ready. This helps prevent overbaking and keeps the muffins moist.
FAQs
Chilling your muffin batter overnight in the fridge is the best thing you can do for amazing muffins. It makes them more moist, tender, and taller! This resting period allows the gluten in the batter to relax and the starches to absorb the liquid fully, resulting in a tender crumb and improved rise.
Generally, filling the muffin cups about two-thirds full is ideal. This allows enough room for the muffins to rise without overflowing.
Storage Info
To STORE Chocolate Coconut Muffins, keep them in an airtight container at room temperature; they will stay fresh for up to 3 days. To FREEZE, wrap them individually in plastic wrap and place them in a freezer bag. You can freeze these muffins for up to 2 months.
To REHEAT, thaw if frozen, then warm in the microwave for about 20-30 seconds or until heated through.
More Muffin Recipes You’ll Love
Chocolate Coconut Muffins Recipe
Ingredients
- 1 3/4 cups all-purpose flour
- 1/4 cup special dark cocoa powder - (or unsweetened natural)
- 3/4 cup sugar
- 1/3 cup coconut oil
- 1 egg
- 1/4 cup coconut milk
- 3/4 cup cultured coconut yogurt (or coconut Greek yogurt)
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 teaspoon salt
- 1/2 cup coconut flakes
- 1/3 cup dairy-free mini chocolate chips (or regular mini chocolate chips)
Instructions
- Preheat oven to 400 degrees Fahrenheit (204 degrees Celsius). Line one muffin tin and set aside.
- In a large mixing bowl or the bowl of a stand mixer, combine the sugar and oil. Beat on high for 2 minutes. Add the coconut milk and coconut yogurt, mix until combined. Add the egg and coconut flakes, and mix until combined.
- In a separate mixing bowl, combine the flour, cocoa powder, baking powder, baking soda, and salt. Whisk the ingredients together.
- Gradually add the dry ingredients to the wet ingredients. Carefully mix until the batter is smooth and no flour pockets remain. Fold in chocolate chips if desired.
- Using a large scoop, fill each liner (I use a #20 scoop which is approximately 3.5 tbsp.). Place in the oven to bake for 18-20 minutes. Remove from oven and allow to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
So moist and rich, the coconut made these muffins extra special.