Recipe by toulamoo
I own a small cafe, and I started making muffins for breakfast....I love toasted almonds and chocolate chips, and then I thought of the almond joy bar and said....hmm, I think I will add some coconut and call them Almond joy.....my customers love them, and I'm happy:)
Top Review by Bobbin
In the words of my son, "These are the best muffins mom has made!" They were very good. I did make a couple of changes. For example, I doubled the recipe and used a can of coconut milk in place of the milk to help with the coconut-ty flavor. I also used half the amount of sugar and half the amount of chocolate chips and they were plenty sweet. I used unsweetened coconut flakes and whole wheat flour, too. The only other change I would make next time is to use coconut oil in place of vegetable oil. I think the miniature chocolate chips work best as they spread around more, too. Very good recipe and a nice treat!
- 2 cups all-purpose flour
- 1 cup sugar
- 3 teaspoons baking powder
- 1⁄2 teaspoon salt
- 1 egg
- 1 cup milk
- 3 tablespoons vegetable oil
- 2 tablespoons sour cream
- 1 teaspoon vanilla extract
- 1 cup semi-sweet chocolate chips
- 1⁄4 cup sweetened flaked coconut
- 1⁄4 cup toasted almond (sliced almonds baked in oven at 375 for 20 minutes)
Directions See How It's Made
- 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.