Bakery Style Coconut Chocolate Muffins

Step 1

Preheat the oven to 375℉/176℃. Line a muffin tin with liners. I used tulip liners, but regular liners also work. Set aside.

Step 2

Into a bowl add the dry ingredients (make sure the cocoa powder is sifted.) Stir together and combine. Set aside.

Step 3

Into a large bowl add the wet ingredients. Whisk together for 1-2 minutes until smooth.

Step 4

Combine the dry and wet ingredients together softly with a spatula until almost no more dry streaks appear.

Step 5

Toss in the shredded coconut and chocolate chips. Continue mixing just until the flour streaks disappear.

Step 6

Evenly scoop the batter between the liners. If using tulip liners, fill about halfway. If using regular liners, fill to the top. Add extra chocolate chips on top (optional).

Step 7

Bake the muffins. They take about 28-32 minutes in tulip liners, and 25-28 minutes in regular liners. The muffins are ready when a toothpick inserted comes out clean.

Step 8

Allow to cool, and enjoy!