Chocolate Muffins with Coconut Oil

I was in the mood for brownies, but Fuzz wanted chocolate muffins. This was our compromise — very chocolaty muffins, sweet enough for dessert, but not so sweet they’d be confused with cupcakes and rich enough not to need icing. In other words, they’re true muffins and not cupcakes. Just for fun, I used coconut oil for the fat, and used evaporated cane juice crystals for the sugar. The coconut oil added a hint of coconut flavor and gave the muffins a nice texture, but if you don’t have any coconut oil you can just use oil.

Chocolate Muffins with Coconut Oil

I did a few more experiments where I tried to replace the egg with drained applesauce and used soy yogurt for the buttermilk. That one didn’t go over so well, but I did get good results when I replaced the sugar/cane sugar with Fibrelle sugar substitute. If you like artificial sweeteners, this muffins is a good way to use them. Just be sure you use the equivalent to 3 tablespoons of sugar — some sweeteners are 1 to 1 volume and others vary, as you probably know.

Here’s another photo. This one’s actually a jumbo size muffin.

large chocolate muffin

By the way, this recipe halves well. Just cut everything in half and for the egg, use 2 tablespoons lightly beaten.

Chocolate Muffins with Coconut Oil
Prep time
Cook time
Total time
Chocolate Muffins made with coconut oil
Recipe type: Breakfast
Cuisine: American
Serves: 9
  • 1 cup (4.5 ounces/126 grams) all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/3 cup (1 ounce/28 grams unsweetened cocoa powder (I mixed natural and dark)
  • 6 tablespoons evaporated cane juice or granulated sugar
  • 1/3 cup miniature (or regular size) chocolate chips
  • 3 tablespoons (50 grams) coconut oil, measured at room temperature
  • 1 large egg, room temperature
  • 2/3 cup buttermilk, room temperature
  • 1/2 teaspoon vanilla
  1. Preheat oven to 400 degrees F. Line 9 muffin cups with paper liners. If you're making jumbo size muffins, line 4 or 5 cups.
  2. Mix the flour, baking powder, baking soda and salt together in a bowl. When well mixed, stir in the cocoa powder and evaporated cane juice (or sugar or sugar substitute). Stir in the chocolate chips.
  3. In a mixing bowl, whisk together coconut oil and egg. When well mixed, gradually whisk in buttermilk and vanilla. Add the dry mixture to the wet mixture and stir just until blended.
  4. Divide batter evenly among the muffin cups. It should come up almost to the top of each cup. Bake on center rack for 22 minutes or until the muffins appear set. Let cool in the muffin tin.


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  1. Darlene says

    These look absolutely decadent and would be perfect to pack in lunches without worrying about the frosting getting messy. Since I seldom have buttermilk on hand, I was wondering if the taste would differ much if I used buttermilk made with milk plus vinegar or lemon juice.

  2. says

    Darlene, I’ve made multiple batches of these (not sure what I’m going to do with them all!) and at one point, I did run out of buttermilk. Regular milk with lemon juice works just fine. I didn’t measure the lemon juice, but I suppose I used about a teaspoon — just enough to sour the milk

  3. says

    I LOVE baking with coconut oil.
    Just started using it literally months ago. great flavor and it’s really good for you too!
    so these are perfect with coconut oil and chocoalte! LOL

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