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A stack of two Chocolate Coconut Yogurt Muffins, a bite was taken out of the top one
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5 from 7 votes

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.
Prep Time20 mins
Cook Time19 mins
Total Time39 mins
Course: Breakfast, Dessert
Cuisine: American
Servings: 12 muffins
Calories: 270kcal
Author: Trang


  • 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
  • cup coffee
  • 1 teaspoon pure vanilla extract
  • ½ cup milk chocolate chip
  • 1 teaspoon all-purpose flour
  • 1 tablespoon turbinado sugar


  • 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.


Serving: 86g | Calories: 270kcal