Almond Joy Muffins

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Bake up a batch of these Almond Joy Muffins! A perfect breakfast or brunch treat- you’ll love the rich chocolate, toasty coconut, and crunchy almonds!

Prep Time15

Cook Time15

Total Time30

Course: Breakfast, Brunch

Cuisine: American

Keyword: almond, almond joy, Chocolate, coconut, Muffins

Servings: (doubles easily)

Calories: 473kcal

Ingredients

4 tablespoons unsalted butter
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon kosher salt
1/2 cup granulated sugar
1/2 cup plain Greek yogurt
2 tablespoons milk
1 large egg
1/2 teaspoon vanilla extract
1/2 teaspoon coconut extract
1/2 cup semisweet chocolate chips, plus extra for garnish (optional)
1/2 cup whole roasted almonds, roughly chopped, plus extra for garnish (optional)
1/2 cup coconut flakes, plus extra for garnish (optional)

US Customary - Metric

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

Nutrition