Coconut Choc Chip Muffins
Indulge in the tropical sweetness of Coconut Choc Chip Muffins, a perfect blend of nutty coconut and rich chocolate chips baked into golden, fluffy perfection. These easy homemade muffins come together in just 15 minutes of prep time, using simple pantry staples like all-purpose flour, granulated sugar, and baking powder, elevated by the irresistibly chewy texture of shredded coconut. Moist and tender thanks to the combination of milk, vegetable oil, and eggs, every bite delivers a harmonious balance of creamy chocolate and subtle coconut flavor. Ideal for breakfast on-the-go, a mid-afternoon snack, or a decadent dessert, these muffins are best served warm for a melt-in-your-mouth experience. With a bake time of just 20 minutes, this recipe yields 12 delectable muffins that can be stored for up to 3 days, making them a convenient treat for any occasion.
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Recipe Information
Ingredients
- 250 grams All-purpose flour
- 150 grams Granulated sugar
- 2 teaspoons Baking powder
- 0.5 teaspoons Salt
- 75 grams Unsweetened shredded coconut
- 150 grams Chocolate chips
- 240 milliliters Milk
- 80 milliliters Vegetable oil
- 2 large Eggs
- 1 teaspoon Vanilla extract
Instructions
Preheat your oven to 200°C (400°F) and line a standard 12-cup muffin tin with paper liners.
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until well combined.
Stir in the shredded coconut and chocolate chips, ensuring they are evenly distributed throughout the dry mixture.
In a separate bowl or large measuring jug, combine the milk, vegetable oil, eggs, and vanilla extract. Whisk together until the mixture is smooth and fully blended.
Pour the wet ingredients into the dry ingredients. Using a spatula or wooden spoon, gently fold the mixture together until just combined. Be careful not to overmix; a few lumps are fine.
Divide the batter evenly between the prepared muffin cups, filling each about two-thirds full.
Bake in the preheated oven for 18-20 minutes or until the muffins are golden brown and a toothpick inserted into the center comes out clean or with a few moist crumbs.
Remove the muffin tin from the oven and allow the muffins to cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely.
Serve warm or at room temperature. Store any leftovers in an airtight container at room temperature for up to 3 days.
Nutrition Facts
Calories |
3597 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 181.2 g | 232% | |
| Saturated Fat | 86.3 g | 431% | |
| Polyunsaturated Fat | 47.1 g | ||
| Cholesterol | 394 mg | 131% | |
| Sodium | 2370 mg | 103% | |
| Total Carbohydrate | 472.8 g | 172% | |
| Dietary Fiber | 29.0 g | 104% | |
| Total Sugars | 250.6 g | ||
| Protein | 58.3 g | 117% | |
| Vitamin D | 4.8 mcg | 24% | |
| Calcium | 467 mg | 36% | |
| Iron | 20.7 mg | 115% | |
| Potassium | 1777 mg | 38% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
