Preheat oven to 180°C (350°F). Line a 12-cup muffin pan with paper liners.
In a bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
In a large bowl, beat butter and sugar until light and fluffy.
Add eggs one at a time, beating well, then mix in vanilla extract.
Add half of the dry ingredients, then milk and yogurt. Add remaining dry ingredients and mix until just combined.
Divide batter evenly among muffin cups. Bake for 18–22 minutes until a toothpick inserted comes out clean. Cool completely.
In a bowl, whisk powdered sugar, cocoa powder, boiling water, and butter until smooth.
Remove liners if desired. Dip muffin tops into chocolate coating, then roll in desiccated coconut.
Place on a wire rack and allow coating to set before serving.
Prep Time: 15 minutes
Baking Time: 20 minutes
Total Time: 35 minutes
Servings: 12 muffins
Kcal: 240 per muffin
