I have to confess that those big, sweet, bakery-style muffins aren’t my favorite. I do love muffins, but I prefer them on the subtle end of the sweet spectrum.
These Coconut Almond Muffins fit the bill perfectly. They’re just sweet enough for a little morning treat. Plus, the combination of crunchy almonds and sweet coconut is irresistible!
Maybe best of all, you can have these muffins mixed and in the oven in a matter of minutes. You won’t even need to get out your mixer! I like to measure the milk in a larger than necessary measuring cup so I can mix the other wet ingredients in the same cup. I’m all for keeping the dirty bowl count to a minimum and cutting down on clean-up time. How wonderful to have a batch of homemade muffins without a lot of fuss and mess!
These muffins bake up so nice and tall. They aren’t dainty, crumbly muffins. No, they’re nicely dense and sturdy, making them a great grab-and-go treat.
I love the lightly sweet flavor of these muffins, but I know that some of you may want them a tad sweeter. If you’d like to add just a little more sweetness, try sprinkling a pinch of coarse sugar on top of the muffins before baking them.
These lovely muffins are just the thing for a quick breakfast treat or afternoon snack. They mix up so quickly and easily that they’re a great pick for a sweet treat on a lazy weekend. They’ll stay fresh in an airtight container for a few days. Enjoy them at room temperature, or warm them slightly if you prefer.
Coconut Almond Muffins
Coconut Almond Muffins combine wonderful flavors in a lightly sweet muffin. Perfect for a morning treat or an afternoon snack!
Ingredients
- 2 cups (240g) all-purpose flour
- 3/4 cup (150g) granulated sugar
- 1 & 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup (113g) unsalted butter, melted and slightly cooled
- 1/2 cup (118ml) milk
- 2 large eggs, lightly beaten
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 1/2 cup (42g) sweetened shredded coconut
- 1/2 cup (57g) chopped almonds
Instructions
- Preheat oven to 400°F. Grease or line 12 standard-size muffin cups.
- Whisk together the flour, sugar, baking powder, and salt. Make a well in the center of the mixture. Set aside.
- In a separate bowl, combine the butter, milk, eggs, vanilla, and almond extract. Add to the well in the flour mixture, and mix just until combined. Stir in the coconut and almonds.
- Divide the dough among the prepared muffin cups, using 3 to 4 tablespoons of batter per cup.
- Bake 14 to 18 minutes, or until the muffins are golden brown and a pick inserted into the center comes out clean.
- Cool in the pan for about 10 minutes. Then transfer the muffins to a wire rack to cool completely.
Recommended Products
Bake or Break is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.
11 Comments on “Coconut Almond Muffins”
Have you tried substituting almond flour for some of the AP flour? Think I might want to try that.
I haven’t, but that’s a great idea! I’d probably substitute for about 1/2 cup.
These sound awesome! I think the office crew would like these for breakfast.
Wishes for tasty dishes,
Linda
Hi Jennifer! I’ve been making a modified version of these for awhile, and enjoy them so much that I featured them on my own blog (linking back to you, of course!) Thanks for a great recipe! http://alovelettertofood.com/recipe/coconut-almond-muffins/
Soft and tasty muffin. Best taste for breakfast. My family love it much. Thanks
I didn’t have almonds on hand, but I did substitute 1/2 cup of AP flour for almond flour. These came together so quickly and were just the right amount of sweet. My family is a huge fan of coconut and these hit the spot perfectly. Thank you for this recipe. I will definitely make these again!
That’s great to hear, Jane!
Could these be made into mini muffins?
That should work, Ronda. I’ve not tried it with these muffins, so I can’t say for sure. But I’d try reducing the baking time by about a third.
I use ground almonds instead of chopped, and unsweetened ground coconut. Also substituted 1/2 cup of whole wheat flour for 1/2 cup of white flour. These muffins are outstanding! Thank you so much!
I’m so glad you like them, Becky!