Chocolate Coconut Muffins

These Chocolate Coconut Muffins are not only delicious but also simple to prepare, featuring the perfect harmony of chocolate and coconut flavors. This recipe is ideal for those seeking a dessert with minimal egg content.

The batter for these Chocolate Coconut Muffins is egg-free, making them suitable for individuals looking to reduce egg consumption in their desserts. While egg whites are used in the topping, feel free to explore alternative toppings to maintain an eggless option.

How to make chocolate coconut muffins

Start by preheating the oven to 180°C (350°F) and grease muffin cups generously to prevent sticking.

In a medium bowl, combine the dry ingredients, sugar, flour, coconut flakes, cocoa powder, baking powder, salt and cinnamon. Add water, vinegar, vanilla extract, and oil to the dry mixture, stirring until well incorporated. Spoon the batter into the prepared muffin cups, filling each about two-thirds full.

Bake the muffins in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.

While the muffins bake, prepare the white glaze. Whip the egg white until foamy, then gradually add sugar and lemon juice while continuing to whip until a thick meringue forms. Fold in the coconut flakes, and place the mixture over a bain-marie, whipping until the foam is hot. Form small round balls of the mixture and garnish the tops of the muffins with them.

For the chocolate glaze, combine butter, sugar, cocoa powder, and water in a saucepan. Bring to a boil, stirring constantly until the glaze thickens and darkens. Drizzle or sprinkle the chocolate glaze over or around the muffins as desired.

Hope you will try these chocolate coconut muffins. If you do don’t forget to share the photos with me on Instagram. Would love to see how these turn out for you.

For more similar recipes check our full collection of Muffin and Cupcake Recipes.

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Chocolate Coconut Muffins

5 from 1 vote

Chocolate Coconut Muffins- delicious, easy to make, with chocolate and coconut making a perfect pair. Excellent recipe for those who want eggless muffins.

Servings 12 servings

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

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Ingredients

  

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Muffin's batter

• 1 cup sugar
• 1 ½ cups flour
• 1 cup coconut flakes
• 3 tbsp cocoa powder
• 2 tsp baking powder
• 1/8 tsp salt
• 1/8 tsp cinnamon
• 1 ½ cups water
• 1 tbsp vinegar
• 1/4 cup oil
• 1 tsp vanilla extract

White Coconut Glaze

• 1 egg white
• 150 g powdered sugar
• 2 tbsp fresh lemon juice
• 5 tbsp coconut flakes

Chocolate Glaze

• 1 tbsp cocoa powder
• 1 tbsp sugar
• 1/2 tsp butter
• 1 tbsp water

Instructions

 

• Preheat oven to 180C (350F). Grease muffin cups.
• In a medium bowl combine dry ingredients. Add water, vinegar, vanilla extract and oil and mix well. Spoon mixture into prepared muffin cups. Bake for 30-35 minutes.
• Prepare white glaze. Whip egg white until foamy. Gradually add the sugar and lemon juice whipping the whole time. Continue whipping until forms a thick meringue foam. Fold in the coconut flakes and continue whipping over a bain-marie until the foam is hot. Form small round balls and garnish the top of muffins. 
• Prepare chocolate glaze. Mix butter with sugar, cocoa powder and water and bring to boil. The glaze gets dark and thick. Sprinkle muffins with it or around it. 

Nutrition

Serving: 1 muffinCalories: 255kcalCarbohydrates: 45.1gProtein: 2.5gFat: 8gSaturated Fat: 3.4gSugar: 30.7g

Calories: 255kcal

Course: Dessert

Cuisine: American

Keyword: chocolate, coconut, eggless, muffins