These Chocolate Chip & Coconut Muffins are delicious and easy to make. Have these on hand for breakfast or an afternoon snack.
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These muffins are tasty bites of goodness and make the perfect afternoon snack. My boys ate through these like nobodies business.
Loaded with chocolate chips and coconut, they are delicious.
How to make Chocolate Chip & Coconut Muffins:
Preheat the oven to 350 degrees.
In a bowl combine the milk, cooled melted butter, vanilla, and eggs.
Next, start combining the dry ingredients: white sugar, brown sugar, salt, baking powder. Then add the flour in 1/2 a cup at a time.
Finally, fold in the nuts, chocolate chips, and coconut.
Place a large spoonful of muffin batter into each of the wells of a greased muffin pan. I love this silicone muffin pan. It makes cleanup a breeze and no need for muffin cups.
Bake the muffins for 30 minutes. Place a toothpick into the center of the muffins to test that they are cooked all the way through.
Cool the muffins for 20 minutes so they release from the pan easier. Store leftover muffins in an airtight container for up to 3 days.
And here you are…..
From our home in the Bottom Left of the Mitten to yours ~ Enjoy!
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Chocolate Chip & Coconut Muffins
Ingredients
- 2 cups all-purpose flour
- 1 cup whole milk
- 1/4 cup butter melted and cooled
- 1 egg, large
- 1 tsp vanilla extract
- 1/2 cup white sugar
- 1/4 cup brown sugar
- 3 tsp baking powder
- 1/2 tsp salt
- 3/4 cup shredded coconut PLUS 2 Tbs for sprinkling on top of muffins
- 1/2 cup semi-sweet chocolate chips
- 1/4 cup chopped walnuts
Instructions
- Preheat the oven to 350 degrees.
- In a bowl combine the milk, cooled melted butter, vanilla, and eggs.
- Start combining the dry ingredients: white sugar, brown sugar, salt, baking powder. Then add the flour in 1/2 a cup at a time.
- Fold in the nuts, chocolate chips, and coconut.
- Place a large spoonful of batter into each of the wells of a greased muffin pan.
- Bake the muffins for 30 minutes. Place a toothpick into the center of the muffins to test that they are cooked all the way through.
- Cool the muffins for 20 minutes so they release from the pan easier. Store leftover muffins in an airtight container for up to 3 days.
Last Updated on December 14, 2020 by [email protected]
I haven’t made muffins in years! These look super tasty–great for a grab & go treat! :]
Thank you, Farrah! Yes, they are so good for on the go snacking.
I used cashews instead of walnuts and baked for 25 minutes. They’re so moist and delicious!
LOVE the cashews in this, will have to try that soon!
Love it!
Thanks so much!
Hi! These look delicious, just about to bake ’em! I see in the recipe there is no flour amount, so I’m hoping it’s 1 1/2! Lol.
Thank you so much, Erin! I apologize for the most important part, the flour, was left out! I have corrected the recipe and it calls for 2 cups all-purpose flour. Hope you enjoy them!
I just made these and I can’t quit eating them. They are so yummy!! Now I’m too full to eat dinner lol!,!
I am so glad you enjoyed them, Julie! Thank you so much.
Very yummy! I made these tonight and made the following substitutions because I didn’t have everything: macadamia nut milk instead of whole milk and all white sugar instead of brown sugar. They turned out great and I’ll definitely make them again. P
Wonderful that you were able to make a few adjustments to suit what you hand on hand, so glad!