Almond, Coconut & Chocolate Muffins Recipe

Name: Almond, Coconut & Chocolate Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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 I used 2%; 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 roasted almonds whole, roughly chopped, plus extra for garnish, optional; 1/2 cup coconut flakes plus extra for garnish, optional

Servings: persons

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 I used 2%
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 roasted almonds whole, roughly chopped, plus extra for garnish, optional
1/2 cup coconut flakes plus extra for garnish, optional

1
Place the butter in a small bowl and cover with a paper towel. Microwave for 1 1/2 minutes on 50% power. Set aside.
2
Preheat the KitchenAid(R) Convection Microwave to convection bake (manual) at 425u00b0 F. Line a muffin pan with liners.
3
Place the flour, baking powder, and salt in the bowl of the KitchenAid(R) Stand Mixer. Mix together on low speed until combined.
4
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 on medium-low speed until just barely combined (batter will be very thick).
5
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).
6
Place in the preheated Microwave, and set to bake for 5 minutes.
7
After 5 minutes, set the Microwave to convection bake (manual) at 350u00b0 F for 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.

653

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 4 tablespoons unsalted butter, 1 1/2 cups all purpose flour, 1 1/2 teaspoons baking powder, 1/4 teaspoon kosher salt, and more.

Yes, Almond, Coconut & Chocolate Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Almond, Coconut & Chocolate Muffins

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