This post comes from both me and my sister, Rebecca. We’re finally living under the same roof after 6 years apart, and it’s so nice to be back together! In fact, we just put in an application for an apartment together, but before it’s official I’ll just leave it at that 🙂

Anyways. Rebe (that’s what we call her) is an amazing cook. She has one of those minds that can take seemingly useless ingredients and make entire meals out of them. She’s resourceful, creative, and intuitive. For months, I’ve been looking forward to spending time in the kitchen with her because she’s so damn good at cooking. Today, the first day we’ve baked together since I’ve moved back, we scoured through magazines and Pinterest for inspiration. Thanks to Rebe’s genius, I have a huge list of recipes that I’ll be baking in the coming weeks.

Every time I thought she had come up with her last idea, she’d go “Ooh! Ooh! What about [insert amazing baked good here]?”

Being a dessert blogger, it can be hard to come up with three unique, pretty, and delicious dessert recipes each week. It’s pretty refreshing to hear ideas from a fresh mind, and I actually found myself thinking in a different way, too.

Now, onto these Double Chocolate Coconut Muffins. They’re soft as can be, and have a sky-high crunchy top. They’re low in fat, and loaded with taste. The coconut drizzle is super flavorful and a wonderful complement to the more subtle coconut in the muffins.

Tips on making double chocolate coconut muffins

Use room temperature coconut oil — And by room temperature, I mean solid coconut oil. You’ll be whipping the oil with the sugar, so you need it to be, well, whippable. If you live in a hot environment and your coconut oil is melted at room temperature, pop it in the fridge to resolidify.

Use plain Greek yogurt — Plain, non-fat Greek yogurt is key in this recipe. It adds moisture and a subtle tanginess to the batter, but it isn’t so rich that it overpowers the delicate coconut oil flavor.

Let the muffins cool slightly before topping — It’s okay to drizzle the icing on while the muffins are slightly warm, but you should let them rest on your counter for a good 15 minutes before doing so. If the muffins are too hot, the icing will just slide off. You want it to ooze down the sides a bit, but stick to the muffin top.

How to freeze muffins for later

To freeze these double chocolate coconut muffins, let them first cool to room temperature on your countertop before sealing them in a freezer baggie (make sure to get as much of the air out of the bag as possible!). You’ll want to freeze the muffins without the icing though, since I’m pretty sure the icing wouldn’t freeze well. When you’re ready to eat the frozen muffins, either microwave them for a few seconds or sit them out on your counter to thaw.

I hope you all love these chocolate coconut muffins as much as I do! If you’re like me, be careful with the muffin tops. I keep going back for more. It’s the drizzle!

More easy muffin recipes from Broma Bakery:

Whole Wheat Banana Nut Muffins

Bakery Style Blueberry Muffins

Blueberry Bran Muffins

Dirty Chai Muffins

Anything but Basic Muffin Recipe (with 9 variations!)