Double Chocolate Coconut Yogurt Muffins
These are the best double chocolate muffins yet. They are super chocolatey, and moist (from the yogurt) with a crunchy coconut top.
- Prep Time: 10 mins
- Cook Time: 15 mins
- Total Time: 25 mins
- Yield: 16 1x
- Category: Snack
- Cuisine: Baking
Ingredients
Units
Scale
- 1 cup (200 g) granulated sugar
- 2 large eggs
- 1 cup plain greek yogurt
- 1/2 cup milk
- 1/2 cup canola oil (or vegetable, safflower, or coconut oil)
- 1 teaspoon vanilla extract
- 1 3/4 cups (224 g) all-purpose flour
- 3/4 cup (80 g) unsweetened cocoa powder, sifted
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup (170 g) chocolate chips and/or chunks
- 1 cup unsweetened shredded coconut (extra to sprinkle on top of muffins)
Instructions
- Preheat oven to 425ËšF. Line a muffin tin with liners and set aside.
- In a large bowl mix sugar with eggs, yogurt, milk, oil and vanilla. Mix well and set aside.
- In a separate bowl, add flour, sifted cocoa powder, baking powder, baking soda, and salt. Stir to combine dry ingredients. Add coconut and chocolate chips; mix together.
- Add wet ingredients to dry ingredients, stirring lightly until just combined.
- Evenly spoon batter into muffin cups. Sprinkle extra coconut on top of each muffin.
- Place muffins in the middle of your preheated oven. Bake for 5 minutes then turn heat down to 350ËšF and continue to bake for another 10 – 12 minutes or just until tops start to crack and are set. DO NOT OVERBAKE!
- Let cool in the pan for 2 minutes and then transfer to a cooling rack.
Notes
Store muffins in a tin for 2-3 days or store in a freezer bag and freeze for up to a month.
Best enjoyed the day of for crunchy muffin tops.
Nutrition
- Serving Size: 1
- Calories: 293g
- Sugar: 22.1g
- Sodium: 98mg
- Fat: 15.4g
- Saturated Fat: 6.8g
- Unsaturated Fat: 0
- Trans Fat: 0
- Carbohydrates: 36.8g
- Fiber: 3.1g
- Protein: 4.6g
- Cholesterol: 26mg