Double Chocolate Coconut Yogurt Muffins

Double Chocolate Coconut Yogurt Muffins

5 from 1 reviews

These are the best double chocolate muffins yet. They are super chocolatey, and moist (from the yogurt) with a crunchy coconut top.


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)


  1. Preheat oven to 425˚F. Line a muffin tin with liners and set aside.
  2. In a large bowl mix sugar with eggs, yogurt, milk, oil and vanilla. Mix well and set aside.
  3. 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.
  4. Add wet ingredients to dry ingredients, stirring lightly until just combined.
  5. Evenly spoon batter into muffin cups. Sprinkle extra coconut on top of each muffin.
  6. Place muffins in the middle of your preheated oven. Bake for 5 minutes then turn heat down to 350˚F and continue to bake for another 10 – 12 minutes or just until tops start to crack and are set. DO NOT OVERBAKE!
  7. Let cool in the pan for 2 minutes and then transfer to a cooling rack.


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.


Keywords: Chocolate, Muffins, Breakfast, Treat, Coconut