These delicious coconut chocolate chip muffins are fluffy and so flavourful! The shredded coconut and chocolate chips pair beautifully together for a decadent breakfast or treat.
Happy Saturday!
Hope you are all enjoying your weekend! The sun and warmth seems to finally be here in Ottawa – fingers crossed it will last longer than two days 🤞🏻
Coming at you today with these delicious coconut chocolate chip muffins! They are fluffy muffins packed with shredded coconut and chocolate chips, and have a beautiful toasted coconut topping. I’ve tested these muffins three times to make sure they were perfect and they are now a new favourite in our household. I hope you’ll like them as much as us!
MORE ABOUT THESE COCONUT CHOCOLATE CHIP MUFFINS:
Let’s go over a few key ingredients in this recipe:
- Greek yogurt and milk: I used a mix greek yogurt and milk in this recipe to add moisture and a tiny bit if tanginess (if you want to know a bit more about the benefits of baking with greek yogurt, check out this post).
- Shredded coconut: I used unsweetened coconut because the muffin itself is sweet enough for my taste. However if you would like your muffins a little sweeter, you could use sweetened shredded coconut.
- Coconut oil: I love baking with coconut oil! It always adds a nice coconut flavouring to baked goods.
- Baking powder and baking soda: I tested different variations to make sure the muffins would be fluffy and have a nice domed top. You definitely need both baking powder and baking soda!
A FEW THINGS TO KEEP IN MIND WHEN MAKING THIS MUFFIN RECIPE
- All your ingredients need to be at room temperature!! Since the recipe calls for coconut oil, which is solid at room temperature, you don’t want to mix it with cold ingredients or your melted coconut oil will solidify and create clumps.
- The batter will be thick but try not to over mix it or you’ll end up with denser muffins. It is totally fine to have small streaks of flour in the batter! I’d recommend tossing your chocolate chips in a bit of flour and mixing them into your batter before you are done mixing all the dry ingredients to really avoid over mixing.
- Baking the muffins at 400F helps give them these nice muffin tops and toast the shredded coconut. But keep an eye on the muffins so you don’t over bake them!
FOR MORE DELICIOUS MUFFIN RECIPES, CHECK OUT MY:
If you make these coconut chocolate chip muffins, leave a comment below or share a picture on instagram with the tag @mapleetchocolat and/or #mapleetchocolat 🙂 Don’t have time to make the recipe now? Pin it for later by clicking on any of the pictures above!
Coconut Chocolate Chip Muffins with Greek Yogurt
These coconut chocolate chip muffins are fluffy, moist and delicious with a golden toasted coconut topping! Ready in no time, these coconut muffins are a great snack for anytime of the day!
Notes
Make sure all your ingredients are at room temperature (RT) before you start to avoid clumps from the coconut oil!
You can use sweetened shredded coconut if you'd like, but keep in mind if will affect the overall sweetness of your muffins.
You can store the muffins in an airtight container at room temperature for up to 4 days. If you would like to freeze them, individually wrap them in plastic wrap and place them in a freezer ziploc bag. You can keep them in the freezer for up to 3 months.
Ingredients
- 1/3 cup (85g) greek yogurt RT
- 1/2 cup (118ml) milk RT
- 1/3 cup (70g) coconut oil
- 1/2 cup (100g) granulated sugar
- 1 egg RT
- 1 tsp vanilla extract
- 1 1/4 (200g) cup AP flour
- 2 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1/2 cup (50g) unsweetened shredded coconut
- 1/2 cup (75g) semi-sweet chocolate chips
Instructions
- Preheat your over to 400F and grease your muffin tin if needed
- Mix your flour, baking soda, baking powder, salt and shredded coconut, and set aside
- In a separate bowl, mix the coconut oil, sugar and vanilla until well combined
- Incorporate the egg, followed by the milk and greek yogurt
- Fold in the dry ingredients (don't over mix!) and add the chocolate chips
- Scoop the dough into your muffin tin with a large cookie scoop (you want your liner to be basically full)
- Bake the muffins for 15-18 minutes (or until a toothpick comes out clean)
- Transfer the muffin to a rack and let them cool
These muffins are amazing! Period. First time visitor here.
Thank you so much! I’m so glad you enjoyed these muffins!
This recipe is an instant favorite, thank you so much for sharing it! I skipped using milk all together and bumped up the yogurt to 3/4 cup, it worked out perfectly fine.
Thanks Lena! Glad you enjoyed the muffins 🙂