Whenever I am on a muffin kick, I make these Coconut Chocolate Chip Muffins. The coconut and almond flavors studded with lots of chocolate chips remind me of my favorite candy bar: the Almond Joy.
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❤️ Why you'll love it
Delicious muffins: made with simple ingredients, these muffins are tender, delicious, and loaded with coconut and chocolate flavor!
Comfort food: a warm chocolate coconut muffin straight from the oven is like a hug for your taste buds!
Enticing aroma: the aroma of muffins baking will draw the whole family to the kitchen for breakfast!
🥘 Ingredients
All purpose flour
Granulated Sugar
Baking powder
Salt
Large egg
Canola or vegetable oil
Unsalted butter
Coconut milk
Almond extract
Shredded coconut flakes
Semi-sweet chocolate chips
🔪 Instructions
- Preheat oven to 350° F. Line 12-cup muffin pan with paper liners.
- In a large bowl combine flour, sugar, baking powder, and salt. Set aside.
- In a medium bowl, using a hand whisk, mix together the eggs, oil, butter, coconut milk and almond extract.
- Make a well in the center of the dry ingredients. Pour the wet ingredients inside the well and gently fold the ingredients with a wooden spoon until flour is just combined.
- Fold shredded coconut and chocolate chips into the muffin batter.
- Using a large scoop, fill the prepared muffin cups about ¾ full, dividing the batter between all 12 cups evenly.
- Sprinkle the tops of the muffin batter with extra coconut and a few extra chocolate chips (if desired).
- Bake for 22 minutes or until a toothpick inserted in the middle of a muffin comes out clean. Cool in the pan for about 5 minutes.
🥄 Equipment
Standard muffin tin (12 cups)
Large bowl
Medium bowl
Hand whisk
Wooden spoon
Large scoop (¼ cup sized)
Muffin liners: I like to use these parchment paper liners as the muffins will not stick to them.
🥫Storage
Room temperature: store leftover muffins in an airtight container up to 5 days.
Freeze: store in a freezer safe container up to 3 months.
Reheat: thawed muffins can be warmed in the microwave for a few seconds until slightly warm.
📖 Variations
- Add a ½ teaspoon coconut extract for extra coconut flavor.
- Use a jumbo muffin pan (6 cups) for jumbo sized muffins, just be sure to add a little more baking time to make sure they are baked through.
- Unsweetened coconut can be used in place of sweetened coconut flakes.
💭 Tips
- If you don't have a large cookie scoop, an ice cream scoop will work to fill the muffin tins.
📚 Related Recipes
Blueberry Muffins made with sour cream are fluffy, tender muffins topped with slivered almonds.
Almond fans will love these Almond Breakfast Muffins.
These Sweet Corn Muffins make a delicious addition to breakfast, but are also a great side to a bowl of chili!
Try these Coffee Cake Muffins the next time the coffee cake craving hits.
🍽 Serve with..
Serve muffins warm with a hot cup of coffee, tea or tall glass of milk.
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📖 Recipe
Almond Joy Muffins
Equipment
- Muffin pan (12 cup)
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Ingredients
- 2 cups all purpose flour
- ¾ cup granulated sugar
- 1 tablespoon baking powder
- 1 teaspoon salt
- 2 large eggs
- ¼ cup canola oil
- ¼ cup unsalted butter , melted
- ¾ cup coconut milk
- 1 teaspoon almond extract
- ¾ cup unsweetened coconut
- 1 cup semi-sweet chocolate chips
Instructions
- Preheat oven to 350° F. Line 12-cup muffin pan with paper liners. Set aside.
- In a large bowl combine flour, sugar, baking powder, and salt. Set aside.
- In a medium bowl, using a hand whisk, mix together the eggs, oil, butter, coconut milk and almond extract.
- Make a well in the center of the dry ingredients. Pour the wet ingredients inside the well and gently fold the ingredients with a wooden spoon until flour is just combined.
- Fold shredded coconut and chocolate chips into the muffin batter.
- Using a large scoop, fill the prepared muffin cups about ¾ full, dividing the batter between all 12 cups evenly.
- Sprinkle the tops of the muffin batter with extra coconut and a few extra chocolate chips (if desired).
- Bake for 22 minutes or until a toothpick inserted in the middle of a muffin comes out clean. Cool in the pan for about 5 minutes.
Maris (In Good Taste) says
These sound great! Almond Joy/Mounds are my dad's favorite candy.
marla says
Oh how I wish I had these as a bedtime snack!
Please join me to bake & remember lives lost in 9/11. I am hosting a link up called *Remembrance Cakes* Would love to have you. We are baking cakes, muffins, cupcakes. Anything is great! You can also share posts you have all ready published like this one. Just add the badge to show your support.
http://su.pr/2j5eSB
Elle says
I still have some in the freezer from the last time I made them! I wrap them individually in plastic wrap, then freeze them in a ziploc bag. 30-45 secs in the microwave and they're perfect again! Thank you!