Name: Jumbo Coconut Chocolate Chip Muffins
Prep time: 10 min
Cook time: 23 min
Total time: 33 min
Ingredients: 1¼ cups all-purpose flour; 1½ tsp baking powder; pinch of salt; ¾ cup sweetened shredded coconut plus more for sprinkling on top of the muffins ((if desired)); ½ cup semi-sweet chocolate chips; ⅓ cup sugar; ¼ cup butter ((melted)); ⅛ cup coconut cream ((*Not coconut milk)); 1 egg ((beaten)); ½ tsp vanilla extract

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Some muffins are small and forgettable. These are not.

These Jumbo Coconut Chocolate Chip Muffins are big, soft, chocolate-loaded, and finished with just enough coconut to stand out. They’ve got a bakery-style look but are easy to make at home—kind of like our Hawaiian sheet pan cake: impressive and simple.

No complicated steps. No weird ingredients. Just mix, bake, and enjoy the smell of your kitchen doing the most.

Jumbo coconut chocolate chip muffins, arranged on paper liners, on a black cutting board with shredded coconut, all set on a white counter.

Serves: 8 Jumbo Muffins
Prep Time: 10 minutes
Cook Time: 23-25 minutes

More Easy Recipes to Try

If this is your kind of recipe:

Your Bisquick Bundt Cake (easy, cozy, dependable)
Your Bisquick Cheese & Garlic Loaf (savory, zero stress)

Ingredients:

1¼ cups all-purpose flour
1½ tsp baking powder
pinch of salt
¾ cup sweetened shredded coconut plus more for sprinkling on top of the muffins ( if desired)
½ cup semi-sweet chocolate chips
⅓ cup sugar
¼ cup butter (melted)
⅛ cup coconut cream
1 egg (beaten)
½ tsp vanilla extract
Jumbo-size baking liners

Milk and a tall glass container beside that in a small blue bowl is all purpose flour on a small black cutting board or for blue and white bowls one with a brown egg one with melted butter one with shredded sweetened coconut one with semi sweet chocolate chips also on the black cutting board is vanilla extract in a off-white measuring cup is coconut cream in a dark blue measuring cup is granulated sugar all on the counter. Missing is the baking powder from the picture.

Get the full printable instructions with measurements at the bottom of the post in the recipe card.

Step-by-Step Directions:

Step 1: Preheat the oven to 350°F. In a large mixing bowl, combine the flour, baking powder, salt, sweetened shredded coconut, the sugar, and the chocolate chips. Using a wooden spoon, mix until the ingredients are combined and evenly distributed.

Shredded coconut is in a blue and white small bowl being poured into a large white mixing bowl with all purpose flour all on the counter

Baking soda is in a light blue measuring cup, and being placed into a large mixing bowl of chocolate chips, flour and shredded coconut along with other dry ingredients all on the counter.

Granulated sugar is in a dark blue measuring cup and being poured over chocolate chips, shredded coconut, flower salt, and sugar in a large white mixing bowl.

Step 2: In a separate bowl, combine the melted butter, milk, beaten egg, and vanilla extract, and whisk until well blended. Fold the wet ingredients into the dry ingredients, then combine.

Milk is in a light blue measuring cup, and it's being poured into a large white mixing bowl with a beaten egg and vanilla extract with a whisk all on the counter.

The whisk is in a large white mixing bowl with the beaten egg, the milk, and in a off-white measuring cup the coconut cream is being added, all on the white counter.

A whisk is in a large white mixing bowl with the milk, egg vanilla extract, then the coconut cream and the butter. All on the counter.

The wet ingredients are in a large mixing bowl in the dry ingredients are in a large white mixing bowl pouring the wet ingredients on top of the dry ingredients.

Using a wooden spoon, the wet ingredients were added to the dry ingredients and are beginning to be combined.

Step 3: Line a muffin tin with eight jumbo-size baking liners. Divide the batter evenly among the cups, filling each one with about ½ cup of batter. If you like, sprinkle some extra shredded coconut on top of each muffin.

Step 4: Bake the muffins until they’re puffed and the coconut turns golden brown, which should take about 23 to 25 minutes. Once done, remove them from the oven and let them cool for 10 minutes before transferring them to a cooling rack. Serve warm.

Jumbo coconut chocolate chip muffins in a pink muffin 10 and parchment paper light brown colored muffin cups. The batter is in the muffin cups, and there is shredded coconut sprinkled on top. All on the counter.

Jumbo coconut chocolate chip muffins on a black cutting board on the counter.

Easy Variations

Try mini chips for more even distribution

Add chopped nuts for texture

Toast the coconut for extra flavor

Swap chips for chocolate chunks

🥥 Before You Go..

If coconut makes everything better (it does), there’s more where this came from. Browse our easy Hawaiian Tropical Recipes for the full lineup.

Jumbo Coconut Chocolate Chip Muffins

When you’re craving something sweet, look no further than these scrumptious Jumbo Coconut Chocolate Chip Muffins!

Tara

Prep Time 10

Cook Time 23

Total Time 33

Servings

Equipment

Jumbo-size baking liners
muffin tin

Ingredients

1¼ cups all-purpose flour
1½ tsp baking powder
pinch of salt
¾ cup sweetened shredded coconut plus more for sprinkling on top of the muffins (if desired)
½ cup semi-sweet chocolate chips
⅓ cup sugar
¼ cup butter (melted)
⅛ cup coconut cream (*Not coconut milk)
1 egg (beaten)
½ tsp vanilla extract

Instructions

Preheat the oven to 350°F. In a large mixing bowl, combine the flour, baking powder, salt, sweetened shredded coconut, the sugar, and the chocolate chips. Using a wooden spoon, mix until the ingredients are combined and evenly distributed.
In a separate bowl, combine the melted butter, milk, beaten egg, and vanilla extract, and whisk until well blended. Fold the wet ingredients into the dry ingredients, then combine.
Line a muffin tin with eight Jumbo-size baking liners. Divide the batter evenly among the cups, filling each one with about ½ cup of batter. If you like, sprinkle some extra shredded coconut on top of each muffin.
Bake the muffins until they’re puffed and the coconut turns golden brown, which should take about 23 to 25 minutes. Once done, remove them from the oven and let them cool for 10 minutes before transferring them to a cooling rack. Serve warm.