Imagine sinking your teeth into a moist, decadent muffin that combines the irresistible crunch of chocolate chips with the tropical sweetness of coconut - a breakfast treat that will transform your morning from ordinary to extraordinary! These Chocolate Chip Coconut Muffins are not just another boring breakfast option, but a culinary adventure that promises to tantalize your taste buds and make your kitchen smell like a bakery paradise. Whether you're a busy professional looking for a quick morning bite or a weekend baker seeking a crowd-pleasing recipe, these muffins are about to become your new obsession!
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: American
Serves: 12 muffins
Ingredients
- 2 cups all-purpose flour
- ½ cup granulated sugar
- ½ cup brown sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 cup milk
- ½ cup vegetable oil
- 2 large eggs
- 1 cup chocolate chips
- 1 cup shredded coconut
Instructions
- Preheat the oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or generously grease with cooking spray.
- In a large mixing bowl, whisk together all-purpose flour, granulated sugar, brown sugar, baking powder, and salt until well combined and no lumps remain.
- In a separate medium bowl, whisk together milk, vegetable oil, and eggs until smooth and fully incorporated.
- Pour the wet ingredients into the dry ingredients. Gently fold the mixture using a spatula, being careful not to overmix. Stop mixing when just a few streaks of flour remain visible.
- Fold in the chocolate chips and shredded coconut, distributing them evenly throughout the batter.
- Using an ice cream scoop or large spoon, divide the batter equally among the prepared muffin cups, filling each about 2/3 to 3/4 full.
- Optional: Sprinkle additional shredded coconut on top of each muffin for extra texture and visual appeal.
- Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean with just a few moist crumbs.
- Remove the muffin tin from the oven and let the muffins cool in the tin for 5 minutes.
- Transfer the muffins to a wire rack to cool completely. Serve warm or at room temperature.
Tips
- Room Temperature Ingredients: Ensure your eggs and milk are at room temperature for better ingredient incorporation and a smoother batter.
- Don't Overmix: The secret to tender muffins is gentle mixing. Stop folding as soon as the ingredients are just combined to prevent tough, dense muffins.
- Chocolate Chip Variety: Experiment with different types of chocolate chips - dark, milk, or semi-sweet - to customize the flavor profile.
- Coconut Options: Use unsweetened or sweetened shredded coconut based on your preference for sweetness.
- Muffin Tin Prep: Use paper liners or generously grease the tin to ensure easy removal and prevent sticking.
- Even Baking: Use an ice cream scoop for uniform muffin sizes and consistent baking.
- Toothpick Test: Always check doneness by inserting a toothpick - it should come out with just a few moist crumbs.
- Storage Tip: Store cooled muffins in an airtight container at room temperature for up to 3 days, or freeze for up to a month.
Nutrition Facts
Calories: 349kcal
Carbohydrates: 43g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
