Coconut and Chocolate Chip Muffins

I have a go-to muffin recipe. It’s basically a base recipe to which I add whatever ingredients are in my pantry at the time. Some days my muffins are perfect…light, airy and with a beautiful domed top. Other days they are less light or come with a pointed and cracked top. They still taste delicious mind you, but there is a reason for this muffin madness.

Much ado about muffin

Basically, it boils down to the ingredients used and the mixing method. The amount of butter, egg yolk and sugar included in your recipe will affect how tender your muffins are and the amount of egg white and flour will affect how firm they become. Butter, sugar and the fat in egg yolks are all tenderizers and depending on how much of each is in your recipe the texture will differ. Different types of fat i.e. oil or butter also give different results but that’s a whole other story.

The proteins in flour and egg white on the other had give structure to baked goods which leads us to our second point: mixing. The more you mix the more the protein structure is developed – great for breads, not so great for muffins. You want to mix your muffin batter as little as possible. Generally, it is best to stick to the twelve stroke rule – yes you read that right, only twelve stirs. That means that there might even be some dry flour left in your batter, this is completely ok!

Muffin ventured, muffin gained

Don’t believe me? Why not try it for yourself? These coconut and chocolate chip muffins are absolutely divine. They contain enough butter and sugar to make them super soft but they are not too sweet so you can get away with having them for breakfast!


Coconut and Chocolate Chip Muffins

Easy to make fluffy muffins with a coconut and chocolate flavour

Course Breakfast
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 12 muffins


  • 200 g butter salted, softened
  • 3/4 cup sugar light brown
  • 2 eggs jumbo
  • 1 tsp vanilla essence
  • 1/2 cup milk
  • 2 cups flour
  • 2 1/2 tsp baking powder
  • pinch of salt
  • 3/4 cup coconut flaked, dried
  • 1/2 cup chocolate chips dark


  1. Preheat oven to 180°C and prepare muffin pans by buttering or lining with muffin cups.

  2. In a medium bowl, cream together the butter and the sugar. Once it is light and fluffy, add the eggs one by one until fully incorporated and add the vanilla essence and milk.

  3. In a separate bowl sift together the flour, baking powder and salt.

  4. Using 10 strokes mix the flour into the butter mixture - take care not too overmix. The mixture can still have some dry flour present.

  5. Add the coconut and chocolate chips and fold in lightly just until incorporated.

  6. Divide the mixture between the 12 muffin cups and bake for 15-20 minutes. Remove from muffin pan and cool.


Please follow and share:

Leave a Reply

Your email address will not be published. Required fields are marked *