Chocolate Chip Coconut Muffins

Chocolate chip coconut muffins - Lilie Bakery

Are you tempted by very soft and delicious muffins? Those Chocolate Chip Coconut Muffins can be prepared in a few minutes, with simple ingredients: they are perfect for a small homemade snack. The combination of coconut and chocolate is so delicious on the palate… Now it's up to you!

To make this recipe I used small tulip paper boxes, they're cute aren't they? You can of course use all kinds of paper boxes, or even do without boxes if you prefer to bake directly in a pre-greased muffin tin.

Some details on this chocolate coconut muffins recipe

Flavor: if you love coconut and chocolate i can assure you you will like the taste of these muffins! One does not gain the upper hand over the other, it remains fairly balanced. I slightly sweetened the recipe because the addition of coconut allows it.

Texture : Ultra soft! Partly thanks to the butter and coconut oil mixture, but also thanks to the grated coconut. Adding yogurt also helps to make the muffins extra moist.

Difficulty level : It's easy, you will only need two containers. You can use an electric mixer or just a classic whisk like me.

Chocolate coconut muffins - Lilie Bakery

Ingredients to plan to make these coconut muffins

For these chocolate chip coconut muffins, we need classic ingredients : flour, baking powder, baking soda, salt, eggs, brown sugar, unsalted butter.

For this particular recipe I added somecoconut oil (because I love the delicate scent it brings to preparations), grated coconut and chocolate chips. I also added some natural yogurt with coconut: it's a plant-based yogurt that you can find in all supermarkets, but if you don't have one, know that you can substitute with Greek yogurt.

How to make coconut and chocolate chip muffins

First, we start by melting the coconut oil and butter. Then add the brown sugar then the eggs and vanilla.

Apart, we mix together dry ingredients then they are added to the previous mixture, alternating with the yogurt. Warning: for the muffins, you must not mix the dough too much, just enough, this allows to obtain a nice texture, and a good rising in the oven.

Coconut and chocolate muffins - Lilie Bakery

We finish the preparation by adding the grated coconut and chocolate chips. Finally, we fill the boxes with the dough and put in the oven!

How to preserve them well?

These chocolate coconut muffins are easily stored at room temperature. However, you have to think about placing them in a airtight container so that they do not dry out. They can be kept this way for 4-5 days.

Other recipes to try

If you like muffins then I suggest you take a look at these other recipes from the blog! I hope you like them too:

If you make this recipe, don't hesitate to tag @liliebakery on Instagram so I can see your cute muffins!

Chocolate coconut muffins - Lilie Bakery
Print Pin
5 on 6 votes

Chocolate Chip Coconut Muffins

Very soft and fragrant, we love to devour them for afternoon tea!
Preparation15 min
Baking25 min
Total40 min
Recipe type: Dessert, Snack, Breakfast
Quantity: 12 Muffins

Ingredients:

  • 50 g coconut oil
  • 100 g Soft butter
  • 100 g Light brown sugar
  • 2 eggs
  • 0,5 cc natural vanilla extract
  • 250 g flour
  • 2 cc baking powder
  • 0,5 cc baking soda
  • 0,25 cc salt
  • 240 g plain coconut yogurt or Greek yogurt (I took some plant-based coconut yogurt)
  • 130 g dark chocolate chips
  • 120 g grated coconut

Preparation:

  • Preheat the oven to 190 ° traditional heat. Prepare a muffin pan by placing paper cups.
  • Melt the butter and coconut oil. Let cool.
  • Then add the eggs, sugar and vanilla. Mix everything to have a smooth consistency.
  • Apart, mix the flour, baking powder, baking soda, salt. Incorporate these dry ingredients into the previous mixture, alternating with the natural coconut yogurt (or failing that, Greek yogurt). Do not mix more than necessary.
  • Finish by adding the grated coconut and chocolate chips: use a spatula / spatula to incorporate them. The dough is rather dense, this is normal.
  • Pour the dough into the boxes using an ice cream scoop. Fill almost to the top. Bake for about 20-25 minutes. Test with a wooden pick (they should be lightly browned). The cooking time depends on your oven and your boxes. Let cool outside the mold on a wire rack.

Notes:

They can be stored at room temperature in an airtight container for 4-5 days.
Did you make this recipe?Tag @liliebakery on Instagram so I can see the result :)
September 17, 2021

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8 comments

  1. Reply

    LadyMilonguera

    September 24, 2021

    5 stars
    These irresistible muffins!

    • Reply

      Lilie bakery

      September 25, 2021

      Thanks to you :)

  2. Reply

    Didile

    12th October

    5 stars
    First muffin for my 17 month old babyboy. . . He really enjoyed it !!
    I just put half brown sugar half coconut sugar because yes I love coconut
    Thanks for this great recipe!

    • Reply

      Lilie bakery

      12th October

      Very good idea coconut sugar, it's a complete sugar so very good! Thank you for your feedback on this recipe, see you soon :)

  3. Reply

    Karen

    23th January 2022

    5 stars
    Absolutely delicious! It lacks the integration of sugar in step 3

    • Reply

      Lilie bakery

      25th January 2022

      Thank you Karen :) I just made the change!

  4. Reply

    Manon

    April 1th

    5 stars
    Your muffins are excellent!
    They are super airy so they are not too heavy to eat.
    You can follow this recipe with your eyes closed!

    • Reply

      Lilie bakery

      April 4th

      Thank you Manon for your feedback! See you soon for new recipes :)

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