If you’re seeking a treat that strikes the perfect balance between deep chocolate flavor and tropical flair, look no further than these Chocolate Coconut Muffins. With their irresistibly moist crumb, swirls of chocolate, and a crown of toasted coconut, these muffins are what weekday mornings and afternoon coffee breaks dream of. Whether you’re baking for a loved one or treating yourself, every bite reveals a celebration of bold flavors and tender texture that’s sure to win over anyone who tries them.

Chocolate Coconut Muffins Recipe - Recipe Image

Ingredients You’ll Need

What I love most about Chocolate Coconut Muffins is how straightforward the ingredient list is, but don’t let that fool you—each component works its magic to give these muffins their crave-worthy taste and scrumptious texture. Here’s what you need, and why each deserves a spot in your mixing bowl:

All-purpose flour: The sturdy backbone that gives these muffins their pillowy crumb and just the right lift.
Unsweetened cocoa powder: Brings a full, rich chocolate flavor to every bite—Dutch-process or natural both work great.
Granulated sugar: Sweetens things up and helps create that beautiful soft texture.
Baking powder: Ensures your muffins rise sky-high and stay fluffy.
Salt: Just a hint to balance both the chocolate and coconut notes, making flavors pop.
Large eggs: Add structure and moisture for that tender-crumb we all crave in a muffin.
Coconut milk (canned or carton): Infuses the batter with a subtle coconut richness—full fat makes it extra decadent.
Vegetable oil: Provides a moist, light crumb that keeps the muffins fresh for days.
Vanilla extract: Elevates and unites the chocolate and coconut flavors beautifully.
Sweetened shredded coconut: Packs every muffin with texture and that unmistakable chew.
Mini chocolate chips (optional): For bursts of melty chocolate in each bite (highly recommended, if you have them).
Extra shredded coconut (for topping): Toasts up in the oven and adds a charming, irresistible finish.

How to Make Chocolate Coconut Muffins

Step 1: Prep Your Pan & Oven

Start by preheating your oven to 375°F (190°C). Line a standard 12-cup muffin tin with paper liners, or lightly grease each cup if you prefer to go liner-free. This little bit of prep makes sure your Chocolate Coconut Muffins release beautifully after baking and have neat edges too.

Step 2: Mix the Dry Ingredients

In your largest mixing bowl, whisk together the all-purpose flour, unsweetened cocoa powder, granulated sugar, baking powder, and salt. Whisking here is more than just combining— it aerates the mixture, ensuring your muffins turn out light, not dense.

Step 3: Combine the Wet Ingredients

In a separate, medium-sized bowl, whisk those eggs, coconut milk, vegetable oil, and vanilla extract together until the mixture is silky smooth. Using room temperature ingredients means they blend more easily, giving your muffins that bakery-style softness.

Step 4: Make the Batter

Pour the wet mixture into your bowl of dry ingredients and stir gently. You don’t want to overmix; a few streaks of flour are perfectly fine. Fewer stirs mean fluffier muffins—overmixing makes them tough.

Step 5: Fold in Coconut and Chocolate Chips

Now comes the best part! Gently fold in the sweetened shredded coconut and, if you’re feeling extra chocolatey, toss in those mini chocolate chips. This is where all the flavor magic happens, and every bite gets a chunk of coconut and chocolate.

Step 6: Fill and Top the Muffin Cups

Use a spoon or ice cream scoop to divide the batter evenly between the muffin cups, filling each about three-quarters full. This gives them space to rise perfectly. Sprinkle the tops generously with extra shredded coconut for an irresistible toasty finish.

Step 7: Bake to Perfection

Slide your pan into the oven and bake for 18-22 minutes. When a toothpick inserted in the center comes out clean (or with a few fudgy crumbs), they’re ready. Don’t overbake to keep them moist and tender inside.

Step 8: Cool and Enjoy

Allow your Chocolate Coconut Muffins to cool in the pan for about 5 minutes before transferring them to a wire rack. This ensures the muffins set just right and don’t become soggy on the bottom. Let them cool completely—or sneak one warm. They’re heavenly either way!

How to Serve Chocolate Coconut Muffins

Garnishes

For a show-stopping finish, sprinkle a bit of extra shredded coconut over the muffins while they’re still warm. If you’re feeling fancy, drizzle melted dark chocolate on top or dust with a light flurry of powdered sugar for a snowy, bakery-worthy look.

Side Dishes

These muffins pair beautifully with a simple bowl of Greek yogurt and fresh berries, or try serving them alongside a frothy latte or coconut milk smoothie for a breakfast that feels downright decadent. For an afternoon treat, a cup of hot tea or your favorite coffee is all you need.

Creative Ways to Present

Get playful when serving Chocolate Coconut Muffins to guests or family. Stack them artfully on a tiered cake stand, wrap each muffin in parchment and twine for a homemade gift, or slice and warm them slightly before tucking alongside a scoop of coconut gelato for dessert.

Make Ahead and Storage

Storing Leftovers

Once your muffins have cooled completely, tuck them into an airtight container and keep them at room temperature. They’ll stay fresh, soft, and fragrant for up to three days—just be sure to keep them out of direct sunlight and away from moisture.

Freezing

If you’d like to have Chocolate Coconut Muffins ready for future cravings, freezing is a snap! Arrange muffins in a single layer in a freezer-safe bag or container. They keep well for up to two months. Thaw at room temperature or give them a quick warm-up in the microwave.

Reheating

Nothing beats a warm muffin! For best results, pop a muffin in the microwave for 10-15 seconds, or toast it for a couple of minutes in a toaster oven. This brings back the just-baked texture, reviving the coconut aroma and making those chocolate chips extra gooey.

FAQs

Can I use unsweetened shredded coconut instead of sweetened?

Absolutely! Unsweetened shredded coconut will give your Chocolate Coconut Muffins a slightly less sweet, more toasty flavor. It’s a good option if you want to reduce the sweetness or enhance the coconut’s natural nuttiness—just note the final texture will be a touch less moist.

What type Breakfast, Snack

I recommend full-fat canned coconut milk for the richest, creamiest results. Carton coconut milk works too, though the final muffin might be a bit lighter. Either way, the coconut flavor shines through!

How do I keep the muffins from becoming dry?

The secret is not to overmix the batter and to keep an eye on the oven during the last minutes of baking. Pull them out as soon as a toothpick comes out with a few moist crumbs—this keeps Chocolate Coconut Muffins irresistibly soft and moist.

Are these muffins gluten-free?

As written, this recipe uses all-purpose flour, so they’re not gluten-free. However, you can swap in a reliable gluten-free all-purpose baking blend—just check the package for a 1-to-1 substitution recommendation and expect a slight texture difference.

Can I add nuts or other mix-ins?

Definitely! These muffins are delicious with chopped toasted almonds, walnuts, or even dried cherries folded in. Feel free to experiment, but keep total mix-ins to about one cup so your batter stays light and fluffy.

Final Thoughts

Every batch of Chocolate Coconut Muffins feels like a mini escape to paradise, with just the right balance of cocoa and coconut. Whether you’re a seasoned baker or just starting out, I know you’ll love how quickly these come together and how delicious they taste fresh from the oven. Give them a try and make them your own—you’ll be looking for reasons to bake another batch before you know it!

Chocolate Coconut Muffins Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.6 from 20 reviews

Author: Emma
Total Time: 30 minutes
Yield: 12 muffins 1x
Diet: Vegetarian

Print Recipe

Description

Indulge in the rich, chocolatey goodness of these decadent Chocolate Coconut Muffins. These moist and flavorful muffins are perfect for breakfast or as a sweet snack any time of day. Packed with coconut and chocolate chips, they are a delightful treat for chocolate lovers.

Ingredients

Scale

Dry Ingredients:

1 3/4 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1 cup granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt

Wet Ingredients:

2 large eggs
1 cup coconut milk (canned or carton)
1/3 cup vegetable oil
1 teaspoon vanilla extract

Additional Ingredients:

1 cup sweetened shredded coconut
1/2 cup mini chocolate chips (optional)
Extra shredded coconut for topping

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Instructions

Preheat the Oven: Preheat the oven to 375°F (190°C) and prepare a 12-cup muffin tin with liners or by greasing lightly.
Mix Dry Ingredients: In a large bowl, whisk together flour, cocoa powder, sugar, baking powder, and salt.
Combine Wet Ingredients: In a separate bowl, whisk eggs, coconut milk, vegetable oil, and vanilla extract until smooth.
Combine Wet and Dry Mixtures: Pour wet ingredients into dry ingredients and gently stir until just combined. Do not overmix.
Add Coconut and Chocolate: Fold in shredded coconut and chocolate chips if using.
Fill Muffin Cups: Divide batter evenly among muffin cups, filling each about 3/4 full. Sprinkle extra shredded coconut on top.
Bake: Bake for 18-22 minutes until a toothpick inserted into the center comes out clean or with few crumbs.
Cool and Serve: Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Use full-fat canned coconut milk for extra richness.
Store muffins in an airtight container at room temperature for up to 3 days or freeze for up to 2 months.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Breakfast, Snack
Method: Baking
Cuisine: American