The Coconut and Chocolate Muffins are soft treats with a ricotta and coconut filling. I made cocoa and chocolate muffins with coconut yogurt, then filled them with a mixture of ricotta and shredded coconut. Once baked in the oven, I garnished them with chocolate and shredded coconut. These irresistible muffins are perfect for the whole family’s breakfast or snack!
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Muffins and Cupcakes
Coconut and Chocolate Desserts
- Difficulty: Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 9 Pieces
- Cooking methods: Oven
Ingredients
- 1 2/3 cups all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1 teaspoon 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 cheese
- 1 tablespoon sugar
- 1/2 cup shredded coconut
- 50 g chocolate (dark or milk)
- to taste shredded coconut
Tools
- Muffin tin
- Cupcake liners
Steps
To make the coconut and chocolate muffins, in a bowl mix the ricotta with the sugar and coconut for the filling. Cover with plastic wrap and refrigerate.
In a bowl, sift the flour and add the baking powder.
In a bowl, beat the egg with the sugar, then add the sunflower oil and yogurt; keep mixing to combine the ingredients.
Gradually incorporate the flour mixture and mix until dry ingredients become moist. Finally, add the chocolate chips.
Take a muffin tin with paper liners and fill them with a spoonful of batter and create a cavity.
Inside each cavity, add a ball or spoonful of ricotta filling. Then cover with the muffin batter.
Bake the muffins in a preheated oven at 338°F for 20 minutes, performing the toothpick test. 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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