Chocolate Coconut Muffins Recipe

Sydney Oland

When you're craving something a bit sweet, but don't want a heavy, traditional sugary brunch, try these muffins. Quick breads make a great last minute brunch, especially when served them still warm. Even those who are lukewarm to muffins can't resist one fresh out of the oven.

You can make these muffins at a moment's notice, but if you want to sleep in a little later, mix your dry ingredients together the night before. Plenty of hot coffee (with a dash of coconut rum) and some soft butter are all you need for a quick, sweet brunch.

Recipe Facts


Active: 15 mins
Total: 45 mins

Rate & Comment


  • 1 1/4 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • pinch of salt
  • 3/4 cup shredded coconut, divided
  • 1/3 cup sugar
  • 1/2 cup chocolate chips (or chopped chocolate)
  • 1/2 cup butter, melted
  • 1 cup milk
  • 1 egg, beaten
  • 1/2 teaspoon vanilla


  1. Preheat oven to 375[°]. In a mixing bowl combine flour, baking powder, salt, 1/2 cup shredded coconut and sugar and mix until combined then toss chocolate with dry ingredients until evenly distributed. In a separate bowl combine melted butter, milk, egg and vanilla and beat until well combined. Fold wet ingredients into dry ingredients with a rubber spatula, mixing until just combined (some lumps are ok).

  2. Line muffin tin with 10 liners then divide batter between lined cups. Sprinkle each muffin with remaining shredded coconut and bake until muffins are puffed and coconut is brown, about 30 minutes. Remove from oven and allow to cool for 10 minutes before removing. Serve warm.

Special equipment

Muffin tin