Prep 10 mins
Cook 25 mins
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:)
- 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)
- 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.
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!