Fluffy Double Chocolate Coconut Muffins made with coconut oil and topped with a coconut drizzle!

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.

Fluffy Double Chocolate Coconut Muffins made with coconut oil and topped with a coconut drizzle!

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.

Fluffy Double Chocolate Coconut Muffins made with coconut oil and topped with a coconut drizzle!

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!

Print

Double Chocolate Coconut Muffins

  • Author: Sarah Fennel
  • Yield: 9 muffins 1x
Scale

Ingredients

For the muffins

  • 1/3 cup coconut oil, room temperature
  • ¾ cup sugar
  • 1 large egg, room temperature
  • ¾ cup non-fat greek yogurt
  • 2 teaspoons vanilla extract
  • 1 cup flour
  • 3/4 cup cocoa powder
  • 1½ teaspoons of baking powder
  • ½ teaspoon baking soda
  • ¾ teaspoon salt
  • 1/3 cup chocolate chips

For the coconut drizzle

  • 2 tablespoons coconut oil, melted
  • 4 teaspoons heavy cream
  • 1/2 cup powdered sugar
  • 1/2 cup toasted coconut flakes

Instructions

  1. Preheat oven to 425°F. Grease 9 muffin tins and set aside.
  2. In a standing mixer fitted with a paddle attachment, cream the coconut oil and sugar on high until light and fluffy, about 3 minutes. Beat in the egg for another minute. Beat in the greek yogurt and vanilla extract until combined.
  3. In a small bowl, mix together the flour, cocoa, baking powder, baking soda, and salt. Incorporate into the wet ingredients, mixing only until combined. Fold in chocolate chips. Batter will be thick.
  4. Scoop batter into prepared muffin tins, filling nearly to the top. Bake for 5 minutes at 425°F, then turn oven down to 375°F and bake for an additional 10 minutes. Remove from oven and allow to cool for at least 15 minutes before icing!
  5. To make the coconut drizzle, combine all ingredients in a small bowl and microwave for 30 seconds. The icing should form small ribbons when you scoop it from the bowl. Drizzle some over the muffins, then top with toasted coconut flakes, then drizzle more on the coconut flakes.

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!) 

44 comments

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Liz @ Floating Kitchen
Reply

Oh yeah for you and Rebe being together again! How fun! Kind of makes me wish I had a sister myself. These muffins are incredible. I mean, any excuse to eat chocolate at breakfast time is OK in my book! XO

Sarah | Broma Bakery
Sarah | Broma Bakery
Reply

Right? And it’s OK, you can hang with us!

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Jenna
Reply

These look so delicious!! Love chocolate and coconut together. I love baking with my sister too, she’s so creative and it’s so helpful to have someone to brainstorm ideas with 🙂

Sarah | Broma Bakery
Sarah | Broma Bakery
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Love that you bake with your sister, Jenna! It’s so nice to bounce ideas off of someone, especially your sis!

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Jennifer @ Seasons and Suppers
Reply

Beautiful muffins! Coconut and chocolate is a winning combination 🙂

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Traci | Vanilla And Bean
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YaaaY, Sarah and Rebe! Sister time in the kitchen is so fun! And i’m thrilled to hear you close again…. that’s tough, being apart, I know. Can’t wait to see all the fresh ideas coming out of Broma! These sounds fabulously delicious, chocolatey and moist (augh that word! heh!). Muffins are the best! Thank you for this Sarah… and Rebe! <3

Sarah | Broma Bakery
Sarah | Broma Bakery
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I hate moist too! but it sometimes the best describing word. Let’s come up with a new one 🙂

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Abby @ The Frosted Vegan
Reply

Ah that sounds so fun! I hope you get the apartment, and hooray for more baked goods ! YES!

Sarah | Broma Bakery
Sarah | Broma Bakery
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Thank you!! I’ll keep you updated. Eeeee!

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Gayle @ Pumpkin 'N Spice
Reply

These muffins are just gorgeous, Sarah! Anything that’s double the chocolate can’t be bad. Love the coconut, too!

Sarah | Broma Bakery
Sarah | Broma Bakery
Reply

Right? It’s like instant yumminess 🙂

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Alice @ Hip Foodie Mom
Reply

I love being in the kitchen with my sister. . too bad it’s usually only during the holidays. . hope you guys get that apartment! and these muffins . . and the coconut drizzle .. OH MY GAWD. LOVE! Happy weekend!!

Sarah | Broma Bakery
Sarah | Broma Bakery
Reply

You too Alice! Hope you have a great one 🙂

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Christina @ Bake with Christina
Reply

Those muffins look super tasty! And I love the added coconut flavoring – yum!! Pinned 🙂

Sarah | Broma Bakery
Sarah | Broma Bakery
Reply

Thank you Christina! Have a great weekend 🙂

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Mary Ann @the beach house kitchen
Reply

Sarah I think in addition to the chocolate peanut butter combo , chocolate coconut has to be another one of my favorites! I have to try these!!

Sarah | Broma Bakery
Sarah | Broma Bakery
Reply

Oooh, let me know if you do Mary Ann! Happy weekend!

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Ana | Espresso My Kitchen
Reply

Chocolate + Coconut, two of my favorite ingredients, YUM! These sounds really tasty. On my to do list. Pinned.

Sarah | Broma Bakery
Sarah | Broma Bakery
Reply

Mine too, Ana! Glad they’re on your to-do list!

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Sam~SugarSpunRun
Reply

That sounds like it must be so much fun, living & baking with your sister! 🙂 Two of my sisters really like baking as well but we never collaborate.
These look stunning, I love how you used coconut throughout this!

Sarah | Broma Bakery
Sarah | Broma Bakery
Reply

Oh you HAVE to collab with them! Sister things are the best 🙂

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Jess @ whatjessicabakednext
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These muffins look gorgeous, Sarah! Love the chocolate and coconut – so good!

Sarah | Broma Bakery
Sarah | Broma Bakery
Reply

Thank you Jess!

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Beeta @ Mon Petit Four
Reply

Aww how fun that you and your sister have been reunited! Fingers crossed you girls get the apartment you want. I can imagine how amazing it will be to eat over your house now that there’s both an amazing cook and baker in the kitchen!!

These muffins look fabulous. I love the crunchy top with the sweet glaze…and chocolate never hurt nobody! 😉

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Medha @ Whisk & Shout
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Loving that coconut drizzle! And the more chocolate, the better 🙂

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Anna @ Sunny Side Ups
Reply

Oh my goodness, you’ve got me craving muffins now! 🙂 So chocolatey…they look amazing!! Gotta try these out asap! Pinned!

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Kelly - Life Made Sweeter
Reply

Yay,so fun, hope you get the apartment! These double chocolate muffins look gorgeous! Love the coconut!

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June Burns
Reply

Those look fab! Chocolate for breakfast sounds good to me:)

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Linda | A La Place Clichy
Reply

Your photography is insane! Makes me just want to literally lick my screen… and go to the store and by some coconut flakes so I can bake this right NOW.

http://alaplaceclichy.com

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mira
Reply

These muffins definitely are unique and pretty! Great job girls! So glad you are now close to your sister!

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Maureen | Orgasmic Chef
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I do love coconut and chocolate together but I’ve never tried it in a muffin before. I won’t be able to say that for long because I’m dying to try these. You’ve made some beautiful muffins.

Sarah | Broma Bakery
Sarah | Broma Bakery
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Why thank you Maureen! It makes for a wonderful combo 🙂

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Brittaney @ Sips and Snacks
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Two of my favorite foods put together in a muffin? Sign me up!

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Jennie @onesweetmess
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You can’t go wrong with chocolate and coconut. These beauties look and sound amazing.

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Amanda @ Cookie Named Desire
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That sounds like so much fun! I am quite a bit older than my sisters, so we’ve never been too close and neither of them can even crack an egg, so I am a little jealous! And these muffins are seriously calling my name!

Sarah | Broma Bakery
Sarah | Broma Bakery
Reply

They can’t crack an egg? Amanda, you have some teaching to do!!

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Joanne
Reply

I feel like whenever I talk to my friends or other bloggers about food, I end up getting new ideas…seeing food from someone else’s perspective can definitely be inspiring!

Waking up to ALL THE CHOCOLATE in these muffins sounds like a perfect way to start the day!

Sarah | Broma Bakery
Sarah | Broma Bakery
Reply

Glad you’re with me on that! And yesss, waking up to chocolate is alright in my book.

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ULYANA
Reply

i WAS very WORRIED ABOUT A WHOLE CUP OF COCOA POWDER (i MULTIPLIED QUANTITIES TO MAKE 12 MUFFINS), BUT IT TURNED OUT ALL RIGHT!))

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