Chocolate Chip, Coconut Almond Muffins

This recipe is a staple in our house, since my kids would hate me if I ever stopped making it! I make at least once a week to keep them happy! It goes great with scrambled eggs or just by themselves. Sometimes I will double the chocolate chips and use 1/2 cup instead of 1/4 and it makes it a little more gooey.

• Ready In: 30 mins
• Serves: 5
• Yields: 9 muffins

Ingredients

• 1  cup all-purpose flour
• 1⁄2 cup sugar
• 1 1⁄4 teaspoons baking powder
• 1⁄4 teaspoon salt
• 1  egg
• 1⁄2 cup sour cream
• 1⁄4 cup butter, melted
• 1⁄4 teaspoon  almond extract
• 1⁄2 cup  shredded coconut
• 1⁄4 cup  mini chocolate chip
• 1⁄4 cup  sliced almonds

Directions

1. Combine the flour, sugar, baking powder, and salt in a large bowl.
2. In a separate bowl mix sour cream, melted butter, extract and egg until smooth.
3. Mix into dry ingredients.
4. Fold in chocolate chips and coconut.
5. Grease a muffin pan and sprinkle with flour to keep muffins from sticking. Tap out excess flour and fill muffin pan 2/3s of the way full will muffin batter.
6. Sprinkle with almonds and bake at 375°F for 18-20 minutes or until toothpick comes out clean.
7. Serve while still warm and enjoy!