Muffins are my some of my favorite to eat for breakfast! Any kind as long as it doesn’t have nuts! I usually try to make a double batch and freeze the rest for later. My kids like muffins, too. As long as there is some sort of chocolate chip in the mix! I guess they take after their mom!
I talk a lot about how chocolate is always good with pretty much anything. Alright, probably not celery or potatoes, but you know what I mean. Coconut is one of those great pairings and I thought it would be great together in a muffin.
I know some people have an aversion to the actual texture of shredded coconut so that’s why it’s optional in this recipe. My oldest son thinks I’m out to get him if I put shredded coconut in anything. However, we discovered he loves the flavor of it! There is coconut milk and coconut extract to help these muffins out in the flavor department!
They are best served warm, but can be made a head of time and kept in an airtight container for up to 3 days.
Makes 12-14 Muffins
1/2 cup butter, softened
1 cup sugar
1 1/2 cups all purpose flour
1 tsp baking soda
1/2 tsp salt
1/2 cup sour cream
1/2 cup coconut milk or whole milk
1/2 tsp pure vanilla extract
1 tsp coconut extract
2/3 cups sweetened shredded coconut (optional)
2 cups mini semi-sweet chocolate chips, divided
1. Preheat oven to 350 degrees.
a large bowl cream together butter and sugar for two minutes on medium
3. Add in eggs one at a time, beating well after each one.
4. In a
separate medium bowl sift together flour, baking soda and salt.
5. In another medium bowl mix together sour cream, milk, vanilla and coconut extract.
your mixer onto low speed, alternate adding in the flour mixture and
sour cream mixture into the batter.
7. Mix until flour is almost fully
8. Pour shredded coconut and 1 1/2 cups of chocolate chips and mix until completely combined. Do not over mix.
9. Line a standard muffin tin with paper cups or lightly spray with oil.
10. Fill each tin 3/4 full with batter.
11. Sprinkle remaining chocolate chips on the top of each muffin.
12. Bake for 20-25 minutes or
until an inserted toothpick into the center comes out clean.
13. Cool in
the pan for 15 minutes, then turn out onto a cooling rack and cool