Double Chocolate Coconut Muffins
- Yield 9 muffins
Double Chocolate Coconut Muffins
- Yield 9 muffins
Ingredients
Units
For the muffins
- 1/3 cup coconut oil, room temperature
- 3/4 cup sugar
- 1 large egg, room temperature
- 3/4 cup non-fat greek yogurt
- 2 teaspoons vanilla extract
- 1 cup flour
- 3/4 cup cocoa powder
- 1 1/2 teaspoons of baking powder
- 1/2 teaspoon baking soda
- 3/4 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
- Preheat oven to 425°F. Grease 9 muffin tins and set aside.
- 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.
- 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.
- 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!
- 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.