Bittersweet chocolate and sweetened coconut come together in these incredibly delicious muffins. The addition of Greek yogurt makes these baked goods extremely moist, and the whole wheat flour makes these muffins almost guilt free. Bake these for a decadent breakfast treat or as a simple dessert your whole family will enjoy.

Coconut Chocolate Chip Muffins
Yield: about 15 muffins

1 cup all-purpose flour
1 cup whole wheat flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
2 large eggs
4 tablespoons unsalted butter, melted and cooled
3/4 cup granulated sugar
3/4 cup sour cream
1 teaspoon pure vanilla extract
1 teaspoon coconut extract
1/2 cup whole milk
3/4 cup sweetened shredded coconut
3/4 cup bittersweet chocolate chips

1. Preheat an oven to 350 degrees F, and line a muffin tin with paper cupcake liners.

2. In a large bowl, whisk together the whole wheat flour, baking powder and salt. In another large bowl, whisk together the eggs, butter, sugar, yogurt, vanilla and coconut extracts until smooth and combined. Stir in half of the dry ingredients into the wet ingredients, then add the whole milk, and finally the remaining dry until just combined. Fold in the shredded coconut and chocolate chips until evenly dispersed.

3. Divide the batter evenly between the paper cupcake liners (there should be about 15 muffins total). Bake the muffins until golden brown and a toothpick inserted in the center comes out clean, rotating the tray halfway through, 22 to 24 minutes. Remove the muffins to a wire-rack to cool completely and enjoy!

Cook’s Note: To keep these muffins fresh and moist, store in an air tight container for up to 5 days.