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Chocolate Chip Coconut Muffins
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Chocolate Coconut Muffins

Coconut lovers, this chocolate chip double coconut muffin recipe is for you. They are so fun and tropical, thanks to pistachios, chocolate chip & shredded coconut you will find on the muffin tops and inside.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Dessert
Cuisine: American-Inspired
Keyword: Chocolate Coconut Muffins


  • 1+1/2 cup all purpose flour
  • 1/3 cup cocoa
  • 1/2 + 2 tbsp coconut oil
  • 1 +1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 cup dried shredded coconut + more for topping
  • 1 cup coconut milk
  • 1/2 cup chopped or crushed pistachios + more for topping
  • 1/4 tsp salt
  • 1/2 cup semi sweet mini chocolate chips
  • 1 cup agave syrup or maple syrup


  • .1. Pre-heat oven to 430F.
  • In a bowl, add all wet ingredients together. Combine.
  • Next, Add flour, salt, baking powder, baking soda, cocoa, chopped pistachios, shredded coconut and mix until everything is just combined
  • 4.Place the liners in the muffin pan . Pour the batter onto each liner. Bake at 430 F for 5 mins. Bring down oven temperature to 350F and bake for another 18-20 mins. Or until toothpick comes clean.
  • Let the muffins cool down for 5 minutes in the muffin pan, then transfer to a wire rack to continue cooling.
  • Store the muffins in room temperature for a couple of days and up-to a week in refrigerator.


  • ┬áCoconut oil and butter induce different levels of moisture to the muffins. Muffins tend to be on the moister side when coconut oil is used.
  • The type of sweetener will also add a slight change in the texture and flavor of the Muffins.