Coconut and chocolate muffins are soft treats filled with ricotta and coconut. I made cocoa and chocolate muffins with coconut yogurt, then I filled them with a mixture of ricotta and shredded coconut. Once baked, I garnished them with chocolate and shredded coconut. These irresistibly tasty muffins are perfect for the family’s breakfast or snack!
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Muffins and Cupcakes
- Difficulty: Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 9 muffins
- Cooking methods: Oven
Ingredients
- 1 3/4 cups all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1 tsp baking powder
- 1 egg
- 1/3 cup sugar
- 1/2 cup coconut yogurt
- 1/3 cup sunflower oil
- 1/8 cup chocolate chips
- 1/2 cup ricotta
- 1 tbsp sugar
- 1/2 cup shredded coconut
- 1/4 cup chocolate (dark or milk)
- to taste shredded coconut
Tools
- Muffin Pan
- Cupcake Liners
Steps
To make the coconut and chocolate muffins, prepare the filling in a bowl by mixing the ricotta with the sugar and coconut. Cover with plastic wrap and refrigerate.
In a bowl, sift the flour and add the baking powder.
In another bowl, beat the egg with the sugar, then add the oil and yogurt; continue mixing to combine the ingredients.
Gradually incorporate the flour mixture and mix until the dry ingredients are moistened. Finally, add the chocolate chips.
Take a muffin pan with paper liners and fill them with a tablespoon of batter, creating a cavity.
Add a ball or a tablespoon of ricotta filling inside each cavity. Then cover with more muffin batter.
Bake the muffins in a pre-heated oven at 340°F for 20 minutes, testing with a toothpick. Once baked, remove from the oven and let them cool.
Garnish the muffins with a spoonful of melted chocolate and a sprinkle of shredded coconut. Enjoy!
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