Coconut Chocolate Chip Muffins
These coconut chocolate chip muffins have FOUR types of coconut that make a sweet, tender muffin with the perfect amount of coconut flavor. Want to know how to make coconut oil bakery style muffins? There’s so many tips and explanations in this recipe!
Servings: 10 -12 muffins
Ingredients
- 2 cups (240g) all purpose flour **see note for gluten free!
- 1 tsp baking powder
- ¼ tsp baking soda
- ½ cup (99g) granulated sugar
- ½ cup (113g) coconut oil melted
- 1 cup (236ml) [unsweetened coconut milk from a can like this kind]
- 1 large egg
- 1 tsp vanilla extract
- ½ tsp coconut extract
- ½ cup (85g) semi-sweet chocolate chips plus more for topping the muffins
- ⅓ cup (28g) sweetened shredded coconut plus more for topping the muffins
Instructions
- In a small mixing bowl, combine the flour, baking powder, and baking soda. Set aside.2 cups (240g) all purpose flour **see note for gluten free!, 1 tsp baking powder, 1/4 tsp baking soda
- In a larger mixing bowl, combine the sugar, coconut oil, coconut milk, egg, vanilla extract and coconut extract, beat using an electric mixer for 1 minute, or until combined.1/2 cup (99g) granulated sugar, 1/2 cup (113g) coconut oil, 1 cup (236ml) [unsweetened coconut milk from a can like this kind], 1 large egg, 1 tsp vanilla extract, 1/2 tsp coconut extract
- Gradually add spoonfuls of the flour mixture to the wet ingredients, combining the mixture with a spatula. Do not over mix.
- Add in the chocolate chips and coconut, mix gently once more.1/2 cup (85g) semi-sweet chocolate chips, 1/3 cup (28g) sweetened shredded coconut
- Cover the bowl with a towel and allow the batter to rest for 15 minutes. During this time, preheat the oven to 425ºF.
- Line a muffin pan with muffin liners. We used these tulip liners. Fill the liners to the top with batter. Add additional chocolate chips and shredded coconut to the tops of the muffins.
- Bake for 7 minutes at 425ºF, then keeping the muffins in the oven, turn the temperature down to 375ºF and bake for 16-18 minutes or until a toothpick inserted in the center comes out clean. Allow the muffins to cool for 10 minutes in the pan, then remove them and allow them to cool on a cooling rack.
Notes
This recipe turned out great using gluten free flour! We recommend King Arthur Gluten Free Measure for Measure Flour.
Nutrition
Calories: 345kcal | Carbohydrates: 36g | Protein: 4g | Fat: 21g | Saturated Fat: 17g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 19mg | Sodium: 89mg | Potassium: 146mg | Fiber: 2g | Sugar: 15g | Vitamin A: 32IU | Vitamin C: 1mg | Calcium: 40mg | Iron: 3mg