Almond Coconut Chocolate Chip Muffins

Almond Coconut Chocolate Chip Muffins are so delicious! It’s super soft and fluffy and has the best texture and taste!

All muffin lovers are invited! And for those who like almonds! And oh wait, coconut and chocolate fans too! These muffins are for you! It’s easy to whip up and is surprisingly delicious. Make it very quickly.

Why we think you’ll love this recipe

Sometimes it’s fun to think outside the box when it comes to traditional baked goods like muffins. And these Almond Coconut Chocolate Chip Muffins are the best way to think outside the muffin box. Trust me.

Here’s why I love this recipe:

• The muffins are incredibly soft and fluffy. But they also have a delightfully sturdy crumb that melts in your mouth.
• The texture and taste are so fun! The entire muffin batter is topped with crunchy almonds and topped with delicious shredded coconut.
• Mini chocolate chips are a subtle chocolate that pairs perfectly with other flavors.
• These muffins come together very quickly. Once it comes out of the oven, you can eat it all within an hour!

Ingredient Notes

• cream: I recommend using full fat sour cream. This ingredient creates softer, moist muffins.
• granulated sugar: Mix granulated sugar with sour cream, butter, eggs, and extract, then add dry ingredients.
• butter: I use salted melted butter for these muffins.
• egg: Use large eggs. If you are weighing your ingredients, the eggs should weigh 100g in the shell.
• Almond Extract: A little almond extract works well. These muffins go great with just a little bit of almond extract added. If you add too much the flavor will become stronger in the muffin.
• flour: All-purpose flour works best, but you can also experiment with 1/2 all-purpose flour and 1/2 whole wheat flour (preferably the white variety). To measure, mix the flour well before filling a measuring cup and leveling it with a straight edge.
• Shredded Coconut: You can use sweetened or unsweetened coconut.
• Mini Chocolate Chips: I think mini sized chocolate chips are best for this recipe to create the perfect little chocolate dots without overpowering the muffins or other flavors.
• Sliced ​​Almonds: Sprinkle sliced ​​almonds over the muffins before baking them. They give muffins the most delicious crunch. However, you can exclude them if you wish.
• Granulated sugar: I like to sprinkle a little granulated sugar on top for crunch, sparkle, and a little sweetness. Turbinado sugar or coarse sanding sugar works well. It is an optional ingredient, so please omit it if you do not want it.

A Few Other Daily Ingredients Baking powder, baking soda, salt, and vanilla extract are also used.

Additional Notes and Adaptations

1. Can I leave out the coconut? Yes, you can omit the coconut from the batter. If so, you might want to increase the amount of mini chocolate chips to 1/2 cup. I love the taste and texture of the coconut pieces all over the muffins, but I know some people don’t like it.
2. Can I use different types of almonds as a muffin topping? In my tests, chopped and chopped almonds didn’t work either. Thick slices tend to sink into the muffin while baking, while thinly sliced ​​almonds remain on top of the muffin. If you wish, you can peel the almonds completely off the top of the muffin.
3. Can I double the recipe? entirely! The recipe has been doubled.
4. Can I brown the butter before using it? Yum! It will work fine. Keep in mind that browning the butter will reduce the water/moisture content in the butter, so your muffin batter/baked muffins may end up a bit drier. If you want to use brown butter, we recommend increasing the butter amount to 7 tablespoons (before browning).

This recipe is from my decades-old recipe binder. foreverAnd I love them so much!

Almond Coconut Chocolate Chip Muffins are unique, delicious, and perfect if you’re looking for just the right special muffin to change things up a bit. I hope you love them!

Almond Coconut Chocolate Chip Muffins

produce: 12 muffin

Preparation time: 20 minute minute

Cooking time: 18 minute minute

Total Time: 38 minute minute

• ½ cup (114 g) cream
• ½ cup (106 g) granulated sugar
• 6 tablespoon (86 g) butter, melted
• 2 large in size egg
• ½ teaspoon vanilla extract
• ¼ teaspoon almond extract
• 1 cup (142 g) all purpose flour
• 1 ½ teaspoon baking powder
• ¼ teaspoon baking soda
• ¼ teaspoon salt
• ½ cup (50 g) Sweetened or unsweetened shredded coconut
• ⅓ cup (60 g) mini chocolate chips
• About ⅓ cup Sliced ​​almonds for topping
• Coarse sugar for sprinkling (optional)

cooking modePrevent your screen from going dark

• Preheat oven to 350 degrees Fahrenheit. Line a 12-cup muffin tin with paper liners.

• Combine sour cream, granulated sugar, melted butter, eggs, vanilla extract, and almond extract in a large bowl. Whisk until well combined.

• Add flour, baking powder, salt, and salt. Stir until a few dry streaks remain.

• Add the coconut and chocolate chips and stir until completely combined (do not overmix).

• Divide batter into muffin liners. Sprinkle the top with sliced ​​almonds (about 10 to 14 sliced ​​almonds per muffin) and granulated sugar (if using).

• Bake until top springs back slightly when touched, 17 to 18 minutes. Place the muffins on a cooling rack to cool completely.

lecture: Breakfast, quick bread

cooking: American

method: baking

clothing material: 1 muffin, calorie: 201calorie, carbohydrate: 21g, protein: 3g, province: 12g, Saturated Fat: 8g, Cholesterol: 52mg, sodium: 189mg, fiber: 1g, sugar: 12g

Recipe Source: From Mel’s Kitchen Cafe (Adapted from a recipe in an old recipe binder I organized decades ago. It was originally given to me by my sister-in-law, Erin).