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Home » Recipes » Dessert » Cupcakes & Muffins

Chocolate Coconut Yogurt Muffins

By Trang Doan - May 10, 2018 (updated Apr 24, 2018) - This post may contain affiliate links.

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These decadent Chocolate Coconut Yogurt Muffins taste like a chocolate lover’s dream. Both the coffee and the coconut oil really enhance the chocolate flavor, while yogurt keeps it moist, and chocolate chips give it a little fudgyness.
A stack of three Chocolate Coconut Yogurt MuffinsOne of the greatest things about muffins has to be that they are pretty much cupcakes without frosting. And it is completely acceptable to eat them for breakfast since that is what they were made for. I always like to start my day with a hot cup of coffee along with a small bite, and these Chocolate Coconut Yogurt Muffins are just the perfect choice. 

A stack of two Chocolate Coconut Yogurt Muffins, a bite was taken out of the top oneChocolate and I, we go all the way back to the day I ate a 1 lb box of See’s Candies chocolate all by myself in one day without any real food in between. Talk about extreme sugar high, after that though, I quit chocolate for a few years. But it wasn’t long til I’m back again for more. This time, I know better, I’ve learned something called self-control. And one chocolate a day keeps the doctor away, is that how the saying goes?

Chocolate Coconut Yogurt Muffins cooling on a wire rackChocolate Coconut Yogurt Muffins - one with a bite taken out

Chocolate Coconut Yogurt Muffins Recipe Tips and Tricks

  • You want to use melted coconut oil for the batter. If your jar of coconut oil is solid, just scoop out a chunk and microwave it for 20-30 seconds to melt.
  • Brew a batch of strong coffee for yourself in the morning and save just ⅓ cup for this recipe, that way you don’t have to wait around for the coffee to cool down.
  • One of the most use gadgets in my kitchen is the large ice cream scoop. I use it to portion muffin/cupcake batter, cookie dough, shortcake dough, and anything scoopable. It is the cleanest way to evenly divide things up.

A stack of two Chocolate Coconut Yogurt MuffinsI just love the slightly cracked top of these Chocolate Coconut Yogurt Muffins, and how soft and chocolatey they are. You’ve got to try them, I think you’ll enjoy them just as much as I do! And when you do try them, be sure to leave me a feedback/comment below. 

A stack of two Chocolate Coconut Yogurt Muffins, a bite was taken out of the top one

Chocolate Coconut Yogurt Muffins

These decadent Chocolate Coconut Yogurt Muffins taste like a chocolate lover’s dream. Both the coffee and the coconut oil really enhance the chocolate flavor, while yogurt keeps it moist, and chocolate chips give it a little fudgyness.
5 from 7 votes
Print Pin Rate
Course: Breakfast, Dessert
Cuisine: American
Prep Time: 20 minutes
Cook Time: 19 minutes
Total Time: 39 minutes
Servings: 12 muffins
Calories: 270kcal
Author: Trang

Ingredients

  • 1 ½ cup all-purpose flour
  • ½ cup cocoa powder
  • ½ teaspoon baking soda
  • 1 ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 cup granulated sugar
  • 1 large egg
  • 1 cup plain yogurt
  • ½ cup coconut oil
  • ⅓ cup coffee
  • 1 teaspoon pure vanilla extract
  • ½ cup milk chocolate chip
  • 1 teaspoon all-purpose flour
  • 1 tablespoon turbinado sugar

Instructions

  • Brew some strong coffee and allow it to cool to room temperature.
  • Preheat oven to 350°F.
  • Line 12 cavities of a regular size muffin pan with paper liner.
  • In a medium bowl, add flour, cocoa powder, baking soda, baking powder, salt, sugar and mix thoroughly with a whisk.
  • In another medium bowl, add egg, yogurt, coconut oil, coffee and vanilla extract, mix vigorously with a whisk until smooth.
  • Add the flour mixture to the liquid mixture and fold with a spatula until just combined.
  • In a small bowl, toss the chocolate chips with a teaspoon of flour, and fold this into the muffin batter.
  • Divide batter equally into the previously prepared muffin pan using a large ice cream scoop.
  • Top the batter with turbinado sugar.
  • Bake for 19 minutes until a toothpick inserted in the middle comes out clean.
  • Remove from oven and let cool on a wire rack for 5-10 minutes.
  • Remove muffins from the pan and place them on the wire rack to cool completely.

Nutrition

Serving: 86g | Calories: 270kcal
DID YOU MAKE THIS RECIPE?If you made this recipe and loved it, please leave a comment and give us a 5 STAR review. Mention @WildWildWhisk or tag #WildWildWhisk on Instagram.
These decadent Chocolate Coconut Yogurt Muffins taste like a chocolate lover’s dream. Both the coffee and the coconut oil really enhance the chocolate flavor, while yogurt keeps it moist, and chocolate chips give it a little fudgyness. | wildwildwhisk.com #chocolate #muffins
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Reader Interactions

Comments

  1. Renata

    October 15, 2021 at 12:38 pm

    5 stars
    My family & I love this recipe.❤️❤️

    Reply
    • Trang Doan

      October 18, 2021 at 9:16 am

      Happy to hear that Renata! Thank you for visiting and trying my recipe 🙂

      Reply
    • Nicky

      January 18, 2023 at 7:58 pm

      Hi just i question can I use oat flour instead of all purpose flour …??

      Reply
      • Trang Doan

        January 18, 2023 at 8:19 pm

        Hi Nicky, oat flour will not result in the same texture. I have never tried it before so I can’t recommend. However, if you do try it, please let me know how it turn out. If you want gluten free, you can try all purpose gluten free flour. I know other readers have had success with other recipes when substituting.

        Reply
  2. Jenifer

    May 18, 2021 at 10:43 am

    Hi! This looks so good!
    Do you think I can double the recipe?
    Thanks

    Reply
    • Jenifer Horvath

      May 18, 2021 at 12:44 pm

      5 stars
      I doubled it and it turned out beautifully! Out of the oven, they’re fluffy, moist and oh-so-chocolatey. I like that they’re sweet but not overly sugar forward. I only had coconut flavoured yogurt on hand, so I used that. We will make them again. Thank you!!

      Reply
      • Trang Doan

        May 21, 2021 at 10:05 am

        Thank you Jenifer!

        Reply
        • Chrissy

          January 26, 2022 at 2:25 pm

          Hi. Is there any chance this lovely recipe could be converted into metric or imperial measurements please? I’d love to make them, but can’t get on with cup measures. Many thanks Chrissy. (UK)

          Reply
          • Trang Doan

            January 31, 2022 at 4:11 pm

            Hi Chrissy, I’ll try my best to give you my estimate for the major ingredients here. These numbers are from my experience with more recent recipes when I do both measurements, but not exact to this particular recipe since I haven’t remade this recipe yet to get exact measurements. Hope this helps and it works out for you:
            1 ½ cup all-purpose flour = 200 g
            ½ cup cocoa powder = 56 g
            ½ teaspoon baking soda
            1 ½ teaspoon baking powder
            ½ teaspoon salt
            1 cup granulated sugar = 200 g
            1 large egg
            1 cup plain yogurt = 240 g
            ½ cup coconut oil = 100 g
            ⅓ cup coffee = 85 g
            1 teaspoon pure vanilla extract
            ½ cup milk chocolate chip = 82 g
            1 teaspoon all-purpose flour
            1 tablespoon turbinado sugar

    • Trang Doan

      May 21, 2021 at 10:06 am

      Sorry for the late reply, but I don’t see any issue with doubling the recipe, you’ll make about 24 standard size muffins.

      Reply
  3. Carmen

    August 17, 2019 at 10:02 am

    5 stars
    This recipe is just great. Thanks Trang. I made twice and finished all within 4 days!!!!

    Reply
    • Trang

      August 17, 2019 at 1:38 pm

      Thanks so much for the feedback Carmen! I’m so so happy you enjoyed them 🙂 totally made my weekend with your comments!

      Reply
  4. Katie

    August 21, 2018 at 11:10 am

    5 stars
    These were absolutely amazing!! Loved them!! So moist and chocolatey. I subbed milk for the coffee since I don’t drink coffee and have it around. Still were delicious. My recipe yielded 18 muffins not 12. Will save this recipe for sure!!

    Reply
    • Trang

      August 21, 2018 at 9:57 pm

      Yay! I’m so glad you enjoyed them. They are one of my favorites for sure. I always think of these when I have a chocolate craving. 🙂

      Reply
  5. thewimpyvegetarian

    May 11, 2018 at 10:31 am

    I definitely need to make these. I make a chocolate coconut cake for a friend’s birthday every year which is a big hit. So these are right up my alley. I love that you added chocolate chips for a little fudginess!!

    Reply
  6. Danielle

    May 11, 2018 at 10:03 am

    5 stars
    These look delicious, and really light too. I am going to have to give them a go!

    Reply
  7. Erin - Suburban Simplicity

    May 11, 2018 at 9:56 am

    You’re absolutely right, yogurt is the secret ingredient to keep baked good nice and moist! These look delicious and can’t wait to try 🙂

    Reply
  8. Julie

    May 11, 2018 at 9:48 am

    Such a good idea to include yogurt in this recipe. Will have to try it.

    Reply
  9. Jemma

    May 11, 2018 at 9:42 am

    5 stars
    Oh, these look delicious. I love coconut and chocolate together. Yum!

    Reply
  10. Sunrita

    May 11, 2018 at 9:23 am

    wow! love this recipe. WHat unusual flavours. Healthy and yummy in one cup! Thanks

    Reply
  11. Marie

    May 10, 2018 at 8:50 am

    5 stars
    I just love that crackled top. My hubby adores chocolate muffins so I definitely need to make a batch of these

    Reply

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Hi! I’m Trang and welcome to my blog. This is where I share recipes from my kitchen. From cookies to cupcakes, to pies and ice cream, to treats for your fur babies, I hope you’ll find something you like and stay a while. Read More…

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