Chocolate Chip & Coconut Muffins

These Chocolate Chip & Coconut Muffins are delicious and easy to make. Have these on hand for breakfast or an afternoon snack.

Chocolate Chips & Coconut Muffins in a basket.

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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.

A close up of Chocolate Chips & Coconut Muffins

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.

How to prepare Chocolate Chips & Coconut Muffins

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…..

These Chocolate Chips & Coconut Muffins make the perfect breakfast or afternoon snack.

From our home in the Bottom Left of the Mitten to yours ~ Enjoy!

*Affiliate links are included in this post. Please read my Discloser Policy.

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Print Recipe
Chocolate Chip & Coconut Muffins
These Chocolate Chip & Coconut Muffins are delicious, easy to make, and are the perfect snack.
Course Breakfast
Cuisine Breakfast, Chocolate
Prep Time 5 minutes
Cook Time 30 minutes
Servings
muffins
Ingredients
Course Breakfast
Cuisine Breakfast, Chocolate
Prep Time 5 minutes
Cook Time 30 minutes
Servings
muffins
Ingredients
Instructions
  1. Preheat the oven to 350 degrees.
  2. In a bowl combine the milk, cooled melted butter, vanilla, and eggs.
  3. Start combining the dry ingredients: white sugar, brown sugar, salt, baking powder. Then add the flour in 1/2 a cup at a time.
  4. Fold in the nuts, chocolate chips, and coconut.
  5. Place a large spoonful of batter into each of the wells of a greased muffin pan.
  6. 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.
  7. 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.

Comments

  1. Leave a Reply

    Farrah
    October 21, 2019

    I haven’t made muffins in years! These look super tasty–great for a grab & go treat! :]

    • Leave a Reply

      Erin@BottomLeftoftheMitten
      October 24, 2019

      Thank you, Farrah! Yes, they are so good for on the go snacking.

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