The coconut muffins with chocolate chips are very soft and fragrant treats, perfect when you want a sweet indulgence. To prepare them, I modified the base recipe for American muffins, balancing it to achieve a very soft and tender batter.
I have often tasted very dry coconut desserts; certainly, the problem arose due to the coconut flour used. If I can give you a tip, buy good, moist, and fragrant flour. It may be a bit more expensive, but you’ll get fantastic desserts like my no-bake summer coconut desserts.
The recipe I propose today is very simple and quick. The batter prepares in 10 minutes, you don’t have to whip anything, just weigh the ingredients, mix them together, and bake everything. I also added chocolate chips, which, as you can see from the photo, do not sink. This is thanks to the consistency of the batter that supports them without problems.
Coconut is a fruit highly appreciated by both adults and children. Besides making truffles, you can use it to prepare no-bake coconut cheesecake or delicious mini coconut and raspberry tiramisu.
Here are more coconut recipes to try:
- Difficulty: Very Easy
- Cost: Medium
- Preparation time: 10 Minutes
- Portions: 12 Pieces
- Cooking methods: Electric Oven
- Cuisine: Italian
- Seasonality: All Seasons
- Energy 241.55 (Kcal)
- Carbohydrates 31.46 (g) of which sugars 17.14 (g)
- Proteins 3.53 (g)
- Fat 12.24 (g) of which saturated 2.19 (g)of which unsaturated 5.22 (g)
- Fibers 0.31 (g)
- Sodium 48.34 (mg)
Indicative values for a portion of 66 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 1 1/3 cups all-purpose flour
- 1/4 cup potato starch
- 1/2 cup coconut flour
- 6 oz yogurt (coconut flavored)
- 2/3 cup sugar
- 5 tbsp peanut oil (or 3 oz of softened butter)
- 1 egg (medium)
- 1 packet baking powder
- 2 tsp vanilla extract
- 3/4 cup dark chocolate chips
- 1 tsp salt
- 2 tbsp vanilla powdered sugar (for dusting)
Tools
- 2 Bowls
- 1 Whisk
- 1 Sieve
- 1 Scale
- 1 Muffin Pan with 12 liners
Procedure
In one bowl, sift the flour with the baking powder, add the coconut flour, and set aside.
In the other bowl, pour the sugar, add the egg and mix well with a whisk, then add the yogurt, oil, and vanilla, and incorporate everything.
Pour the liquid ingredients into the bowl with the dry ingredients, mixing with the whisk to get a smooth and homogeneous batter.
Add the chocolate chips.
Pour the batter into the liners placed in the muffin pan; there will be 12.
Bake the muffins in a preheated static oven at 356°F for about 16/18 minutes.
Do the toothpick test to check for doneness, considering that each oven bakes differently.
The coconut muffins with chocolate chips are ready, take them out of the oven and let them rest for 10 minutes in the pan.Remove them from the pan and let them cool completely, sprinkle with powdered sugar, and serve.
Tips
Storage
The coconut muffins with chocolate chips can be stored at room temperature for 3/4 days under the appropriate glass dome.
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