Chocolate Chip Coconut Muffins

by beth on November 15, 2010

The kids sug­gested mak­ing choco­late chip muffins the other day.  While we were gath­er­ing ingre­di­ents my old­est said “Hey! I have an idea.  Choco­late Chip Coconut Muffins.” And the idea became a reality.


A lovely com­bi­na­tion together.  I don’t know why I didn’t come up with putting coconut in myself.


A very nice muf­fin addi­tion. I think these would be great to wake up to the day after Thanks­giv­ing to break up the pump­kin, turkey, cran­berry haze that hap­pens.  You know the one that leaves every­one passed out with fork still in hand on Thanks­giv­ing day.

What You Need:

2 Cup All-Purpose Flour

½ Tea­spoon Salt

1 Table­spoon Bak­ing Powder

½ Cup Coconut

½ Cup Choco­late Chips

½ Cup Milk

½ Cup (or 1 Stick) Unsalted Butter

1 Tea­spoon Vanilla

2 Large Eggs

1 Cup Sugar

Makes 12 Muffins

If you use lin­ers you’ll want to but­ter the exposed area of your muf­fin pan. If you do not use muf­fin lin­ers then make sure to but­ter the whole pan & lightly dust with flour, tap­ping out excess.

Bake for 22–28 min­utes (until golden brown) at 375 degrees

How To Put It Together:


Cream together your eggs, but­ter, sugar, vanilla & milk.  I used the pad­dle attach­ment on my mixer, medium speed. You can use a hand-mixer also.


In a sep­a­rate bowl add your dry ingre­di­ents of flour, salt & bak­ing pow­der.  Sift these ingre­di­ents together.  Once they are sifted together & your “wet” ingre­di­ents are creamed together in the larger mixed bowl I add the dry into the larger mix­ing­bowl.   Slowly add.  As always too fast can mean flour is a flyin’.


Add in choco­late chips & coconut.  Yum.  Fold the ingre­di­ents in gen­tly.  I really loved this com­bi­na­tion so good.


Fill muf­fin tins that have been greased & lightly flour the tins. I decided this time to go rouge with no lin­ers!  I’m a wild card.  Again if you use muf­fin cup-liners then you should still grease any area the lin­ers don’t cover.  It makes it so much eas­ier to get your muffins out after they’ve baked.  Then pop into a 375 degree oven for 22–28 min­utes until golden brown.



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{ 7 comments… read them below or add one }

1 beths_confusion November 15, 2010 at 12:53 pm

[New Post] Chocolate Chip Coconut Muffins –


2 Ali November 16, 2010 at 11:47 pm

Mmmm…what a great combo! I’m now craving a Mounds bar!


3 beth November 17, 2010 at 8:53 am

I know after I made these I thought about how easy it would be to make mock-Mounds bars :)


4 Jane August 27, 2012 at 11:05 am

What about the butter?? I am in the middle of making these and realize the directions did not include the butter. What am I missing


5 beth August 27, 2012 at 11:49 am

Hi Jane, Make sure the butter is soft and add it in with your other wet ingredients.


6 Sandi May 24, 2014 at 12:03 pm

AWESOME! Made them this morning for kiddos. I wanted to make muffins with coconut and chocolate chips and figured somebody just have tried this. Yours looked the best, and we were NOT disappointed. Thank you.


7 Alisonk June 12, 2014 at 8:25 pm

I am baking these right now! I added pecans! My house smells ahh-mazing!!!


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