These Easy Choc Coconut Muffins are soft, fluffy, and packed with rich chocolate flavour and sweet coconut. Perfect for lunchboxes, afternoon tea, or an easy homemade treat, they’re simple to make and guaranteed to disappear quickly.
The combination of chocolate and coconut creates a bakery-style muffin that feels indulgent while still being easy enough for everyday baking. Best of all, these muffins freeze beautifully, making them perfect for busy families and meal prep.
Whether you enjoy them warm from the oven or tucked into lunchboxes, these choc coconut muffins are always a hit.
Why You’ll Love These Choc Coconut Muffins
- Soft and fluffy texture
- Rich chocolate flavour
- Perfect for lunchboxes
- Easy beginner-friendly recipe
- Freezer friendly
- Great for snacks or dessert
- Made with simple pantry ingredients
- Ready in under 30 minutes
Tips for Soft and Moist Muffins
Don’t Overmix the Batter
Overmixing can make muffins dense and dry. Stir only until the ingredients are combined.
Measure Flour Correctly
Too much flour can create dry muffins. Spoon flour lightly into measuring cups rather than packing it down.
Use Room Temperature Ingredients
Room temperature eggs and milk help create a smoother batter.
Don’t Overbake
Remove the muffins as soon as they’re cooked through to keep them soft and moist.
Choc Coconut Muffins
4
servings30
minutes40
minutes300
kcal1
hour10
minutesKeep the screen of your device on
Ingredients
1.75 cups Self raising flour
0.5 cup Caster sugar
0.33 cup Cocoa powder
1 cup Coconut milk Cream
0.5 cup Butter-melted
1 number Egg
1 cup Dark choc chips
1 cup shredded coconut
Directions
- Preheat oven to 180 degrees.
- In a large bowl, combine the flour, sugar and cocoa powder.
- Make a well in the centre and add the coconut cream, butter and egg.
- Mix until ingredients just combined.
- Stir in choc chips and coconut.
- Spoon into lined muffin cups and bake for 15-20 minutes or until mixture is just firm.
- Cool in pan for 5 minutes then move to cooling rack.
- Recipe Hints and Tips:
- Choc Coconut Muffins are suitable to freeze for up to two months.
- Delicious with a little chocolate icing and coconut sprinkled on top (or just as good on their own!).
Variations and Substitutions
Double Chocolate Coconut Muffins
Add extra chocolate chips for an even richer chocolate flavour.
White Chocolate Coconut Muffins
Swap milk chocolate chips for white chocolate.
Banana Choc Coconut Muffins
Add mashed banana for extra moisture and sweetness.
Gluten-Free Choc Coconut Muffins
Use gluten-free self-raising flour for an easy gluten-free version.
Healthier Muffins
Reduce the sugar slightly and use dark chocolate chips.
How to Store Choc Coconut Muffins
Store muffins in an airtight container at room temperature for up to 3 days.
To freeze:
- Allow muffins to cool completely
- Freeze in a sealed container for up to 2 months
- Defrost at room temperature or warm slightly before serving
Frequently Asked Questions
How do you keep muffins moist?
Avoid overmixing the batter and store muffins in an airtight container once cooled.
Can chocolate muffins be frozen?
Yes. These choc coconut muffins freeze very well for up to 2 months.
Can I use shredded coconut instead of desiccated coconut?
Yes, although the texture will be slightly different.
Why are my muffins dry?
Dry muffins are usually caused by overbaking or adding too much flour.
Can I make these muffins without chocolate chips?
Absolutely. The muffins will still have plenty of chocolate flavour from the cocoa powder.
More Easy Baking Recipes
If you loved these Choc Coconut Muffins, try:
- Banana Muffins
- Banana and Chocolate Chip Muffins
- Easy Passionfruit Coconut Slice
- Chocolate Crackles
- Apricot Balls
Final Thoughts
These Easy Choc Coconut Muffins are everything a good homemade muffin should be — soft, chocolatey, easy to make, and perfect for busy families.
Whether you bake them for lunchboxes, afternoon tea, or a weekend treat, this simple recipe is one you’ll come back to again and again.
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