Coconut Chocolate Chip Muffins

4.49 from 33 ratings

Coconut Chocolate Chip Muffins

These coconut chocolate chip muffins get their flavor from four different coconut ingredients, so every bite tastes like actual coconut instead of a faint suggestion of it. They're soft, moist, and come together fast.

Prep Time10

Additional Time15

Total Time30

Course: Breakfast

Cuisine: American

Keyword: chocolate chip muffins with coconut oil, coconut chocolate chip muffin recipe, coconut chocolate chip muffins, coconut muffins, coconut muffins with coconut milk, coconut muffins with oil, gluten free coconut chocolate chip muffins, gluten free coconut muffins, how to make bakery style muffins, how to make muffins with domed top, muffins with coconut milk

Servings: muffins

Author: Beth

Equipment

Ingredients

4 cups (480g) all-purpose flour
1 ½ cups (300g) granulated sugar
4 tsp baking powder
1 tsp salt
3 large eggs
13.5 fl oz canned coconut milk, unsweetened
1 cup (226g) melted coconut oil
1 tsp vanilla extract
1 tsp coconut extract
1 ½ cups (265g) mini semi-sweet chocolate chips divided
1 ½ cups (128g) sweetened shredded coconut divided

Instructions

In a mixing bowl combine the flour, granulated sugar, baking powder, and salt. Stir with a spoon to combine, set aside.
4 cups (480g) all-purpose flour, 1 ½ cups (300g) granulated sugar, 4 tsp baking powder, 1 tsp salt
In a larger mixing bowl combine the eggs, canned coconut milk, melted coconut oil, coconut extract and vanilla extract. Stir to combine.
3 large eggs, 13.5 fl oz canned coconut milk, unsweetened, 1 cup (226g) melted coconut oil, 1 tsp vanilla extract, 1 tsp coconut extract
Gradually mix the dry ingredients and 1 cup of chocolate chips and 1 cup of sweetened shredded coconut into the wet ingredients, mixing just until combined. The batter will be very thick!
1 ½ cups (265g) mini semi-sweet chocolate chips, 1 ½ cups (128g) 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 / 220ºC.
For bakery style muffins, line a 12 count muffin pan with 6 muffins liners, meaning you’ll only fill every other muffin well with batter. Fill the liners with 6-8 heaping tablespoons of batter. Top the muffins with the remaining chocolate chips and shredded coconut. Sprinkle them with sanding sugar.
Place one pan in the center of the oven and bake for 7 minutes at 425ºF / 220ºC, then keep the muffins in the oven, turn the temperature down to 350ºF and bake for 18-23 minutes or until a toothpick inserted in the center comes out clean. Allow the muffins to cool in the pan. Repeat with the remaining batter, bumping the temperature back up to 425ºF.

Video

Notes

Gluten-Free: Use a 1:1 gluten-free baking flour blend in place of all-purpose flour. I used King Arthur's Measure for Measure Gluten Free Flour with great results.

To Store: Leave muffins uncovered on the counter for up to 24 hours. For 2 to 4 days, store in an airtight container lined with paper towels, with another layer of paper towels on top. Swap in fresh paper towels if they get damp.

To Make Ahead: This batter can be made ahead of time. Cover and refrigerate it for up to 24 hours, then scoop straight from cold and bake as directed. You may need to add a couple extra minutes to the bake time since the batter is starting out cold.

To Freeze: Wrap each cooled muffin individually in plastic wrap, then place in a zip top bag or airtight container. Freeze for up to 3 months. Thaw on the counter for about 1 hour, or unwrap and microwave in 20 second intervals.

Nutrition