Serves 12
35 min
Coconut Almond Muffins
Recipe GLPReaa7c0e29885aa
Tender, aromatic muffins combining warm spices with the tropical flavor of coconut and nutty almond notes. These moist muffins are studded with toasted almonds and shredded coconut, making them a delightful breakfast or brunch treat.
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Ingredients
1¼ cups All-purpose flour
1 teaspoon Baking powder
¼ teaspoon Baking soda
½ teaspoon Ground cinnamon
¼ teaspoon Salt
6 tablespoons Coconut oil
⅔ cup Granulated sugar
1 Egg
¾ teaspoon Vanilla extract
½ teaspoon Almond extract
⅔ cup Whole milk
¾ cup Toasted slivered almonds
½ cup Sweetened shredded coconut
Directions
Preheat your oven to 350°F. Place paper liners in a 12-cup muffin tin and set aside.
In a large mixing bowl, combine the coconut oil and granulated sugar, stirring until well blended.
Add the egg, vanilla extract, and almond extract to the bowl. Stir gently until combined, then scrape down the sides of the bowl to ensure everything is fully incorporated.
In a separate bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt.
Add the dry ingredient mixture to the wet ingredients, then slowly pour in the milk while stirring on low speed. Mix for 20–30 seconds until the batter is smooth and just combined, being careful not to overmix.
Reserve 1–2 tablespoons of the toasted almonds for topping. Fold the remaining almonds and the shredded coconut into the batter until evenly distributed.
Divide the batter evenly among the muffin cups, filling each about two-thirds full. Sprinkle the reserved almonds on top of each muffin.
Bake for 20 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.
Allow the muffins to cool in the tin for 5–10 minutes before turning out onto a wire rack to cool further.
