Almond Joy Muffins Recipe
As an amazon associate I earn from qualifying purchases.
Try making these Almond Joy Muffins! They’re soft, fluffy, and full of chocolate, coconut, and roasted almond flavors. If you like the classic candy bar, you’ll love these muffins for breakfast, brunch, or a sweet snack. They come together in just about 30 minutes and make a small batch of 6, but the recipe doubles easily. Perfect for sharing, or keeping all to yourself!
Table of Contents
- Here’s Why You’ll Love This Recipe
- Ingredients You’ll Need
- In Photos: How To Make
- More Muffin Recipes
So, I’m curious: how do you feel about coconut? I feel like it’s a polarizing ingredient. Like, either you love it or you hate it. Personally, I have been a hater for most of my life. But in recent years, I’ve really started to gain an appreciation. The more I eat it, the more I’m starting to really LOVE it. Especially when it’s paired with chocolate and almonds. These Almond Joy Muffins are quickly becoming a breakfast obsession for me.
There’s just something about the chocolate, almond, and coconut flavor combination. And I think the coconut is really the star of the show here. The toothsome texture gives these almond joy muffins a heartiness that’s just perfect as a morning meal. But also the flavor! The sweet, tropical taste is such a great break from the ordinary. Plus it’s so cold and dreary right now- we need something tropical to lift our spirits and make us feel all warm and sunshine-y! Right?
Here’s Why You’ll Love This Recipe
- Almond Joy Flavor: You get all the Almond Joy flavors in a muffin: chocolate, coconut, and nuts.
- Quick and easy to make: With just one bowl and minimal prep, these are so simple!
- Not too sweet: They work beautifully as a breakfast or snack.
- Stays moist and tender: Thanks to Greek yogurt, these have the best texture!
Ingredients You’ll Need
The recipe card at the bottom of the post contains the full list with all of the amounts. Refer to that when you’re cooking.
- Unsalted butter: Adds richness and moisture. Melt it for easy mixing.
- All-purpose flour: Bread flour also works well if that’s what you have on hand.
- Baking powder: Make sure it’s fresh! I recommend replacing it every 6 months.
- Kosher salt: Brings out the chocolate flavor and balances sweetness.
- Granulated sugar: Adds sweetness without being too much.
- Plain Greek yogurt: Makes the muffins soft and moist.
- Milk: Whole milk or 2% are best in this recipe.
- Egg: Get the best eggs you can. It really does affect the flavor!
- Vanilla extract: Please avoid imitation vanilla if possible.
- Coconut extract: Makes the coconut flavor stronger.
- Semisweet chocolate chips: Give you bits of melted chocolate in every bite.
- Whole roasted almonds: Chop them roughly for crunch.
- Coconut flakes: Add a chewy, nutty texture and flavor.
In Photos: How To Make
Step 1: Melt the butter
Put it in a small bowl, cover it with a paper towel, and microwave it on half power for 1.5 minutes. Set it aside.
Step 2: Preheat
Warm the oven to 425°F and line a muffin pan with paper liners.
Step 3: Mix dry ingredients
In a large bowl, combine flour, baking powder, and salt.
Step 4: Mix wet ingredients
In a separate bowl, stir together sugar, yogurt, milk, egg, vanilla, coconut extract, and the melted butter.
Step 5: Combine
Pour the wet ingredients into the dry and mix gently until just combined. The batter will be thick.
Step 6: Fold in the mix-ins
Add chocolate chips, almonds, and coconut. Stir gently.
Step 7: Divide and garnish
Spoon the batter evenly into 6 muffin cups. Garnish tops with extra chocolate chips, chopped almonds, and coconut if desired.
Step 8: Bake
Start at 425°F for 5 minutes, then reduce the oven to 350°F and bake for another 9 to 14 minutes, or until a toothpick comes out clean or with a few moist crumbs.
Helpful Tips and Tricks
- Don’t overmix the batter. It should be thick and a bit lumpy.
- Begin baking at a high temperature to help the muffins rise, then lower the heat so they bake through without drying out.
- Chop the almonds coarsely for crunchy pieces in every bite.
- These muffins taste best fresh, but you can keep them in an airtight container at room temperature for 2 to 3 days.
Recipe FAQ
Yes, you can double the recipe. Just use a 12-cup muffin pan.
Yes, but the muffins will be slightly sweeter. Both types work well, though!
These muffins are perfect for making ahead. Let them cool completely, then wrap them tightly and freeze for up to 2 months.
You can leave out the coconut extract, but the coconut flavor will be milder. Adding extra coconut flakes will help bring out the flavor.
More Muffin Recipes
- Peach Zucchini Crumb Muffins
- Applesauce Muffins
- Morning Glory Muffins
- Chocolate Muffins
- Hearty Bran Muffins Recipe
- Banana Chocolate Chip Muffins
Almond Joy Muffins
Ingredients
- 4 tablespoons (59.15 g) unsalted butter
- 1 1/2 cups (187.5 g) all-purpose flour
- 1 1/2 teaspoons (1.5 teaspoons) baking powder
- 1/4 teaspoon (0.25 teaspoon) kosher salt
- 1/2 cup (100 g) granulated sugar
- 1/2 cup (100 g) plain Greek yogurt
- 2 tablespoons milk
- 1 large egg
- 1/2 teaspoon (0.5 teaspoon) vanilla extract
- 1/2 teaspoon (0.5 teaspoon) coconut extract
- 1/2 cup (90 g) semisweet chocolate chips,, plus extra for garnish (optional)
- 1/2 cup (71.5 g) whole roasted almonds,, roughly chopped, plus extra for garnish (optional)
- 1/2 cup (42.5 g) coconut flakes,, plus extra for garnish (optional)
Instructions
- Place the butter in a small bowl and cover with a paper towel. Microwave for 1 1/2 minutes on 50% power. Set aside.
- Preheat the oven to 425° F. Line a muffin pan with liners.
- Place the flour, baking powder, and salt in a large mixing bowl, and stir together until combined.
- In a separate bowl, stir together the sugar, Greek yogurt, milk, egg, vanilla and coconut extracts, and melted butter. Pour the liquid ingredients into the dry. Stir together until just barely combined (batter will be very thick).
- Fold in the chocolate chips, almonds, and coconut, and divide the batter evenly between 6 wells of the prepared muffin pan. Garnish with additional chocolate chips, almonds, and coconut (if desired).
- Bake for 5 minutes at 425 degrees, then lower the oven temp to 350 degrees F and continue to bake for another 9 to 14 minutes, or until a toothpick inserted in the thickest part of a muffin comes out clean or with a few moist crumbs.
Notes
©
You know I love all the coconut in these 🙂
I know you do! Thanks honey!
These muffins are literally completely perfect, utterly flawless. Everything I want a muffin to be!
Aw, thank you so much Kayle! You are so sweet and kind. I’m so happy you like these muffins!
????
Thank you!
As a kid I didn’t care for coconut much but now I love it! I love these muffins and can’t believe they were made in the microwave!!
Same here Malinda! I’m so glad I finally came around because now I really enjoy the flavor. Thanks so much for the sweet comment!
Wow, these looks great! I love coconut.
Thanks Christina! I’m so happy you like them!
I love coconut so much that I legitimately cannot be trusted around Almond Joy candies – I expect the same would be true about me and these muffins! I love that you’ve taken the flavors of the candy and turned them into a breakfast-worthy creation!
Oh wow, I’m so glad I got all your favorite flavors in there! Thanks so much for the awesome feedback!