Coconut Chocolate Chip Muffins Recipe
Moist, fluffy muffins loaded with shredded coconut and melty chocolate, delivering a tropical twist on a classic sweet treat.
Ingredients
- 1 ½ cups all-purpose flour
- ½ cup shredded coconut
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup unsalted butter melted
- ½ cup brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- ¾ cup milk
- ¾ cup chocolate chips
Instructions
- Preheat the oven: Set it to 350°F (175°C). Line a muffin tin or grease it well.
- Mix dry ingredients: Whisk together flour, coconut, baking powder, baking soda, and salt in a bowl.
- Prepare wet ingredients: In another bowl, whisk melted butter, brown sugar, egg, vanilla, and milk until smooth.
- Combine everything: Fold the dry mix into the wet ingredients gently—overmixing leads to sadness.
- Add chocolate chips: Stir them in, but try not to eat them all before baking.
- Fill the muffin tin: Spoon batter evenly into each cup, filling them about ¾ full.
- Bake: Place in the oven for 18–20 minutes or until golden brown.
- Cool & enjoy: Let them cool slightly before inhaling. Try to share, but no pressure.
Notes
Nutritional Values (Per Muffin)
- Calories: 220
- Total Fat: 10g
- Saturated Fat: 6g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 4g
Vitamin & Mineral Content (Per Muffin)
- Vitamin E: 5%
- Calcium: 4%
- Magnesium: 6%
- Iron: 5%
- Potassium: 5%
Tips for Extra Flavor
- Toast the coconut before adding for a deeper, nuttier taste.
- Swap half the chocolate chips for dark chocolate for a richer flavor.
- Add a pinch of cinnamon for a warm, spiced twist.
- Drizzle with melted chocolate after baking for extra indulgence.