Whenever I am on a muffin kick, I make these Coconut Chocolate Chip Muffins. With coconut, almond, and lots of chocolate chips, they remind me of my favorite candy bar: the Almond Joy..
This recipe came from Elle of Elle's New England Kitchen, a blogger I met way back in my early blogging days. I loved her recipes. Elle passed away a few years ago, and her website no longer exists, so I'm happy to have this recipe, along with the storage tip she left in my comments, to remember her by every time I make it.
Quick Summary
- Almond Joy-inspired coconut chocolate chip muffins that make 12 and bake in 22 minutes.
- A recipe from my late blogging friend Elle, along with her method for freezing them.
- How to mix the batter in two bowls, and why I chop long coconut flakes first.
Jump to:
What Goes Into These Almond Joy Muffins
Coconut milk: Adds flavor and tenderness to the muffins.
Almond extract: This is the almond half of that candy bar flavor.
Unsweetened shredded coconut flakes: Plus a little extra to sprinkle on top.
Semi-sweet chocolate chips: For a deeper chocolate flavor that is not too sweet.
Canola oil and butter: To add moisture and flavor to the muffins.
How to Make Chocolate Chip Coconut Muffins
These come together in two bowls, one for the dry ingredients and one for the wet. Pour the wet ingredients into a well in the center of the dry and gently fold them together just until the flour is combined, then fold in the coconut and chocolate chips.
Fill the muffin cups about ¾ full and, if you like, top them with a little extra coconut and a few more chocolate chips before baking. They're done when a toothpick in the center comes out clean.
Substitutions
- Swap milk chocolate chips for the semi-sweet chocolate chips.
- Use sweetened coconut flakes instead of unsweetened (this will increase the sweetness of the muffin).
Ways to Change Them Up
- More coconut: Add ½ teaspoon of coconut extract for extra coconut flavor.
- Jumbo muffins: Use a 6-cup jumbo muffin pan and add a little more baking time.
Top Tips
- Some unsweetened coconut flakes are pretty long, so I give them a rough chop before adding them to keep long strings out of the batter.
- No large cookie scoop? An ice cream scoop works just as well for filling the muffin cups.
Storing and Freezing Coconut Chocolate Chip Muffins
Keep leftovers in an airtight container at room temperature for up to 5 days. For freezing, I use Elle's method: wrap each muffin individually, freeze them in a freezer bag for up to 3 months, and warm them in the microwave for 30 to 45 seconds.
You May Be Wondering
I use full-fat canned coconut milk.
Yes! I recommend chopped almonds, and if you like, a whole almond on top of each muffin before baking.
Yes. Bake them at 350°F for 12 to 15 minutes.
Yes, either one works in place of the chips.
Related Recipes
If you're on a muffin kick like me, here are a few more to try:
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.
When you make this recipe, please leave a ⭐⭐⭐⭐⭐ rating and comment below to let me know what you think. I'd love it if you tag me on Instagram @grumpyshoneybunch so I can see your photos!
📖 Recipe
Coconut Chocolate Chip 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 vegetable oil
- ¼ cup unsalted butter , melted
- ¾ cup coconut milk
- 1 teaspoon almond extract
- ¾ cup unsweetened coconut flakes
- 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!