Best 5 Coconut Chocolate Muffins Recipes

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Indulge in the ultimate treat with our delectable coconut chocolate muffins recipe! Prepare to embark on a culinary journey that combines the tropical sweetness of coconut with the rich decadence of chocolate. This recipe promises a symphony of flavors and textures that will tantalize your taste buds and leave you craving more. So, gather your ingredients, preheat your oven, and get ready to create these heavenly muffins that are perfect for breakfast, snacks, or as a delightful dessert.

Check out the recipes below so you can choose the best recipe for yourself!

COCONUT CHOCOLATE MUFFINS



Coconut Chocolate Muffins image

With their rich dark chocolate flavor and luscious cream cheese-coconut topping, these irresistible muffins taste more like a decadent dessert than a morning treat. -Sonia Daily, Rochester, Michigan

Provided by Taste of Home

Time 50m

Yield 20 muffins.

Number Of Ingredients 16

4 ounces cream cheese, softened
3 tablespoons sugar
2 tablespoons all-purpose flour
1 large egg, room temperature
1 cup semisweet chocolate chips, divided
3/4 cup sweetened shredded coconut
1/2 cup chopped pecans, toasted
BATTER:
1-1/2 cups all-purpose flour
1 cup packed brown sugar
1/4 cup baking cocoa
1 teaspoon baking soda
1/4 teaspoon ground cinnamon
1 cup brewed coffee, room temperature
1/3 cup canola oil
2 tablespoons cider vinegar

Steps:

  • Preheat oven to 350°. In a small bowl, beat cream cheese, sugar and flour until smooth. Beat in egg. Stir in 2/3 cup chocolate chips. In another bowl, toss coconut with pecans and remaining 1/3 cup chips., In a large bowl, whisk together the first 5 batter ingredients. In another bowl, whisk together coffee, oil and vinegar; add to dry ingredients, stirring just until moistened. , Fill paper-lined muffin cups half full with the batter. Place scant 1 tablespoon cream cheese mixture in the center of each. Top with about 1 tablespoon coconut mixture. , Bake until a toothpick inserted in the center comes out clean, 20-25 minutes. Cool 5 minutes before removing from pans to wire racks to cool. Serve warm.

Nutrition Facts : Calories 223 calories, Fat 12g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 98mg sodium, Carbohydrate 29g carbohydrate (19g sugars, Fiber 1g fiber), Protein 3g protein.

CHOCOLATE CHIP, COCONUT ALMOND MUFFINS



Chocolate Chip, Coconut Almond Muffins image

This recipe is a staple in our house, since my kids would hate me if I ever stopped making it! I make at least once a week to keep them happy! It goes great with scrambled eggs or just by themselves. Sometimes I will double the chocolate chips and use 1/2 cup instead of 1/4 and it makes it a little more gooey.

Provided by alhardin

Categories     Breads

Time 30m

Yield 9 muffins, 5 serving(s)

Number Of Ingredients 11

1 cup all-purpose flour
1/2 cup sugar
1 1/4 teaspoons baking powder
1/4 teaspoon salt
1 egg
1/2 cup sour cream
1/4 cup butter, melted
1/4 teaspoon almond extract
1/2 cup shredded coconut
1/4 cup mini chocolate chip
1/4 cup sliced almonds

Steps:

  • Combine the flour, sugar, baking powder, and salt in a large bowl.
  • In a separate bowl mix sour cream, melted butter, extract and egg until smooth.
  • Mix into dry ingredients.
  • Fold in chocolate chips and coconut.
  • Grease a muffin pan and sprinkle with flour to keep muffins from sticking. Tap out excess flour and fill muffin pan 2/3s of the way full will muffin batter.
  • Sprinkle with almonds and bake at 375°F for 18-20 minutes or until toothpick comes out clean.
  • Serve while still warm and enjoy!

LIME, WHITE CHOCOLATE AND COCONUT MUFFINS



Lime, White Chocolate and Coconut Muffins image

Found this on a blog that was running a contest for cupcakes and muffins. This was one lady's creation. The title alone caught my eye...or should I say tastebuds!

Provided by Wasteoftym

Categories     Quick Breads

Time 20m

Yield 6 large muffins

Number Of Ingredients 11

150 g plain flour
2 teaspoons baking powder
1/4 teaspoon salt
1 medium egg
40 g caster sugar
110 ml milk
50 g butter, melted and cooled slightly
1/2 teaspoon pure vanilla extract
1 lime
80 g white chocolate, chopped roughly
1/2 cup desiccated coconut

Steps:

  • Grate the zest of the lime and set aside.
  • Cut the outer pith from the lime and then carefully slide the knife under one membrane and gently remove a segment of lime flesh.
  • Continue until all lime flesh has been extracted into a bowl for later use.
  • NB. This isn't as hard as it sounds as the lime membranes are quite fibrous. Alternatively you could just squeeze the limes and use the juice.
  • Now sift the flour, baking powder and salt into a large bowl.
  • In a separate large mixing bowl, mix together the egg, sugar, milk, butter and vanilla.
  • Return the dry ingredients to the sifter and sift again over the egg mixture (Delia says this double sifting is essential, and hey, Delia always knows best!).
  • Quickly fold the flour into the egg mixture, taking no more than 15 seconds, as over-mixing will prevent them rising.
  • Add the lime zest, lime flesh, white chocolate and coconut (or whatever variation you prefer), combining with minimum stirring.
  • Spoon into muffin trays and bake at 200C on a high shelf.
  • Large muffins should take 30 minutes, smaller mini-muffins only about 20 minutes.
  • Makes 6 large muffins or 20 mini-muffins.

BANANA CHOCOLATE CHIP MUFFINS WITH COCONUT



Banana Chocolate Chip Muffins with Coconut image

The chocolate and coconut in this recipe are a really tasty accompaniment to the banana. These would be make for a terrific breakfast or a filling afternoon snack!

Provided by Jamie Burris

Categories     Sweet Breads

Time 45m

Number Of Ingredients 10

3 large, ripe bananas
1/3 c melted margarine
1 c brown sugar
1 egg
1 tsp vanilla extract
1 tsp baking soda
pinch of salt
1 3/4 c self-rising flour
6 oz chocolate chips
shredded, sweetened coconut

Steps:

  • 1. Preheat oven to 350 degrees
  • 2. In mixing bowl blend ripe bananas, melted margarine,and brown sugar. Add egg and vanilla and mix completely.
  • 3. Add baking soda and salt to flour and add into banana mixture. Blend until there are no lumps. Add chocolate chips and mix into batter.
  • 4. Pour into prepared muffin pans 1/2 to 3/4 full(I used a pan that had 6 x-large and a pan with 6 regular size muffins). Will make aprox. 18 regular muffins. add coconut to the muffins prior to baking, use as little or as much as you like.
  • 5. Bake for 30 to 35 min or until done.

PUMPKIN COCONUT MUFFINS WITH CHOCOLATE CHIPS



Pumpkin Coconut Muffins with Chocolate Chips image

These awesome muffins are light and spongy. I used only organic products. The applesauce and coconut add great flavor and sweetness while cutting the use of oil and sugar. They're great to make during the fall when pumpkins are everywhere, but they are excellent anytime. Enjoy!

Provided by Jessica

Categories     Bread     Quick Bread Recipes     Pumpkin Bread Recipes

Time 1h35m

Yield 24

Number Of Ingredients 11

2 cups pumpkin puree
4 egg, beaten
¾ cup canola oil
¾ cup applesauce
¾ cup turbinado sugar
1 ½ cups all-purpose flour
1 ½ cups whole-wheat pastry flour
1 ½ teaspoons baking soda
1 ½ teaspoons baking powder
¾ cup flaked coconut
¾ cup chocolate chips

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour muffin pans or use paper liners.
  • Whisk together the pumpkin puree, eggs, oil, applesauce, and sugar in a bowl. Combine the all-purpose flour, pastry flour, baking soda, and baking powder in a separate bowl. Slowly add the flour mixture to the pumpkin mixture, whisking continually. Fold in the coconut and chocolate chips. Pour the resulting batter into the muffin pans.
  • Bake in preheated oven until a toothpick inserted in the center of a muffin comes out clean, 15 to 20 minutes. Allow to cool completely on a wire rack before serving, about 1 hour.

Nutrition Facts : Calories 196.2 calories, Carbohydrate 24.8 g, Cholesterol 31 mg, Fat 10.3 g, Fiber 2.4 g, Protein 3.1 g, SaturatedFat 2.4 g, Sodium 179.9 mg, Sugar 11.1 g

Tips:

  • Use fresh ingredients whenever possible.
  • Preheat your oven to the correct temperature before baking.
  • Measure your ingredients accurately.
  • Do not overmix the batter.
  • Fill the muffin cups only 2/3 full.
  • Bake the muffins until a toothpick inserted into the center comes out clean.
  • Let the muffins cool for a few minutes before eating.

Conclusion:

Coconut chocolate muffins are a delicious and easy-to-make treat. They are perfect for breakfast, lunch, or a snack. With a few simple tips, you can make sure that your coconut chocolate muffins turn out perfectly every time.

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