Toasted Coconut Mocha Muffins

Muffins have long been cherished as a versatile snack or breakfast option, beloved for their ability to cater to diverse tastes and preferences. Whether enjoyed fresh out of the oven, packed for a lunchbox, or relished with a cup of coffee during a leisurely brunch, muffins are a staple in many households. Their convenience and adaptability make them a go-to choice for both quick meals and delightful treats.

Discover the mouthwatering delight of Toasted Coconut Mocha Muffins! This easy recipe pairs the rich flavor of mocha with sweet, toasted coconut for a unique treat. Perfect for breakfast or a cheerful snack, these muffins offer a blend of textures and tastes that will enchant your palate. Step into your kitchen and learn how to create these scrumptious muffins with simple ingredients and straightforward instructions that will impress family and friends alike. Baking has never been this enjoyable!

Print Recipe Pin Recipe

Ingredients

1 cup all-purpose flour

1/2 cup unsweetened cocoa powder

1 cup granulated sugar

1 tbsp baking powder

1/2 tsp baking soda

1/4 tsp salt

1/2 cup shredded unsweetened coconut (toasted)

1/2 cup brewed coffee (cooled)

1/3 cup vegetable oil

2 large eggs

1 tsp vanilla extract

1/2 cup semi-sweet chocolate chips (optional)

Extra toasted coconut for topping

Instructions

Preheat the Oven: Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or lightly grease it with oil.

Toast the Coconut: Spread the shredded coconut on a baking sheet in a single layer. Toast in the preheated oven for about 5-7 minutes, checking frequently, until golden brown. Allow to cool.

Mix Dry Ingredients: In a large mixing bowl, whisk together the flour, cocoa powder, sugar, baking powder, baking soda, and salt until well combined.

Combine Wet Ingredients: In a separate bowl, mix together the cooled coffee, vegetable oil, eggs, and vanilla extract. Ensure everything is blended well.

Combine Mixtures: Pour the wet ingredients into the dry ingredients. Gently fold until just combined; avoid overmixing. The batter should be slightly lumpy.

Add Coconut & Chocolate Chips: Fold in the toasted coconut and chocolate chips (if using) gently into the batter.

Fill Muffin Tin: Divide the batter evenly into the prepared muffin tin, filling each cup about 2/3 full. Sprinkle extra toasted coconut on top of each muffin for added texture and flavor.

Bake: Bake in the preheated oven for about 18-20 minutes or until a toothpick inserted into the center comes out clean.

Cool: Allow the muffins to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

Serve: Enjoy your toasted coconut mocha muffins warm or at room temperature. They pair perfectly with a cup of coffee!

Prep Time: 15 minutes | Total Time: 35 minutes | Servings: 12 muffins