Best 4 Almond Joy Muffins Recipes

ALMOND JOY MUFFINS

Steps:

• 1. For the topping, place the almonds and the coconut in the bowl of a food processor and pulse until the almonds are roughly chopped. Pour the mixture into a small bowl and stir in the chocolate chips; set aside. Preheat oven to 375 degrees F. and line muffin pans with cupcake liners (there should be enough batter for 18). In a large bowl, whisk together the flour, baking powder, salt, and sugar; set aside. Combine the yogurt, egg, and coconut milk in a microwave safe bowl or large measuring cup. Microwave on high for 20-25 seconds or until the mixture is at room temperature. Stir in the melted butter and the almond extract. Add the yogurt mixture, coconut, and chocolate chips to the flour mixture and gently stir with a wooden spoon or a spatula until just blended. Spoon the batter into the lined muffin cups. Sprinkle the topping evenly over each muffin. Bake for 17 to 20 minutes, or until the tops spring back when lightly touched. HELPFUL TIPS: Use a cookie scoop to fill the muffins liners for less mess and easy measuring. If you prefer a larger muffin, fill 12 muffin cups with the batter and adjust the baking time.

ALMOND JOY MUFFINS

Steps:

• In a bowl mix together the flour, sugar, baking powder, baking soda, and salt. In a separate bowl beat the egg well. Add the milk, vegetable oil, sour cream, and vanilla and mix till smooth.
• Mix the wet and dry ingredients lightly (do not over mix).
• Fold the chips, coconut and almonds into the mixture.
• Grease 6 jumbo muffin cups and fill them 3/4 full. (You can overfill if you want your muffins to be bigger).
• Top the muffins with a little coconut, chips and toasted almonds before baking.
• Bake at 375 for 25 minutes.

ALMOND JOY MUFFINS

Steps:

• Mix the flour, sugar, baking powder, and salt in a large bowl.
• In a separate bowl beat the egg. Add the milk, oil, and vanilla.
• Add the wet to dry ingredients and mix (do not over mix).
• Add the sour cream to the mixture until smooth.
• Add the chocolate chips, the coconut and the toasted almonds, and just mix until blended.
• Grease 6 jumbo muffin tins, (or 12 regular) and fill them 3/4 full. Top the muffins with few chocolate chips, almonds and coconut, and bake for 25 minutes at 375.

COCONUT ALMOND MUFFINS

Steps:

• In a bowl, combine the flour, sugar, baking powder and salt. In another bowl, whisk the egg, sour cream, butter and extract. Stir into dry ingredients just until moistened. Fold in coconut and chocolate chips., Fill greased muffin cups two-thirds full. Sprinkle with almonds and additional sugar. Bake at 375° for 18-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack.