Description
These chocolate coconut muffins have a rich cocoa flavor with a soft, gooey center and a hint of tropical coconut in every bite. Perfect for breakfast, snacks, or dessert.
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 3/4 cup granulated sugar
- 1/2 cup shredded coconut
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 2 large eggs
- 1/2 cup coconut milk
- 1/3 cup vegetable oil
- 1 tsp vanilla extract
- 1/2 cup chocolate chips
- 1/4 cup chocolate spread or melted chocolate for the center
Instructions
- Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a large bowl, whisk together the flour, cocoa powder, sugar, shredded coconut, baking powder, baking soda, and salt.
- In another bowl, whisk the eggs, coconut milk, vegetable oil, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and mix until just combined. Fold in the chocolate chips.
- Fill each muffin cup halfway with batter, add a spoonful of chocolate spread to the center, then cover with more batter.
- Bake for 18 to 22 minutes until the tops are set but still soft in the middle.
- Allow the muffins to cool slightly before serving warm for the best leaky center texture.
Notes
- Use dark chocolate spread for a richer center.
- Store leftovers in an airtight container for up to 3 days.
- Warm muffins slightly before serving to keep the center gooey.
- Unsweetened coconut flakes can be substituted for shredded coconut.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 260 kcal
- Sugar: 18 g
- Sodium: 180 mg
- Fat: 12 g
- Saturated Fat: 6 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 35 mg
