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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When you’re craving something sweet, look no further than these scrumptious Jumbo Coconut Chocolate Chip Muffins! They are the perfect snack or a delightful addition to your brunch spread! Enjoy them plain or treat yourself to one straight out of the oven—heavenly! Pair them with a cup of coffee and a dollop of soft, melted butter for an unforgettable experience! The combination of coconut and chocolate is simply irresistible! Don’t miss out!

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

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 mix until well blended using a whisk or fork. Fold the wet ingredients into the dry ingredients, then combine them using a wooden spoon.

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. 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.

Tips:

If you want to make Coconut Muffins without chocolate chips, follow the recipe and skip the chocolate chip addition. This will allow the coconut flavor to shine through more prominently. You can also consider adding other ingredients, such as nuts or dried fruit, for added texture and taste.

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 mix until well blended using a whisk or fork. Fold the wet ingredients into the dry ingredients, then combine them using a wooden spoon
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.

Notes

If you want to make Coconut Muffins without chocolate chips, follow the recipe and skip the chocolate chip addition. This will allow the coconut flavor to shine through more prominently. You can also consider adding other ingredients, such as nuts or dried fruit, for added texture and taste.