Coconut Almond Muffins
Start your morning with a batch of irresistibly moist and flavorful Coconut Almond Muffins! Infused with creamy coconut milk, sweet shredded coconut, and a hint of almond extract, these muffins offer a perfect balance of tropical and nutty flavors. Crunchy sliced almonds scattered throughout and optionally sprinkled on top add a delightful texture that complements the soft, tender crumb. Ready in just 35 minutes, these bakery-style muffins make a quick and easy treat for breakfast, brunch, or an afternoon snack. Serve them warm for a cozy, fresh-from-the-oven experience or enjoy them at room temperature for a grab-and-go delight. Perfectly portioned to make a dozen, these muffins showcase the best of coconut and almond in every bite!
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 1.5 teaspoons Baking powder
- 0.25 teaspoons Salt
- 0.75 cups Granulated sugar
- 0.5 cups Shredded unsweetened coconut
- 0.5 cups Sliced almonds
- 2 units Large eggs
- 0.5 cups Unsalted butter, melted and cooled
- 0.75 cups Coconut milk
- 1 teaspoon Vanilla extract
- 0.5 teaspoons Almond extract
Instructions
Preheat the oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or lightly grease with nonstick spray.
In a large mixing bowl, whisk together the all-purpose flour, baking powder, and salt. Stir in the granulated sugar, shredded coconut, and sliced almonds until evenly combined.
In a separate medium bowl, beat the eggs. Whisk in the melted butter, coconut milk, vanilla extract, and almond extract until the mixture is smooth.
Pour the wet ingredients into the dry ingredients. Gently fold together using a spatula until just combined, being careful not to overmix.
Evenly distribute the batter into the 12 muffin cups, filling each about 3/4 full.
Optional: Sprinkle a few extra sliced almonds and shredded coconut on top of each muffin for added texture and presentation.
Bake the muffins in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
Remove the muffin tin from the oven and allow the muffins to cool in the pan for 5 minutes. Then transfer them to a wire rack to cool completely.
Serve warm or at room temperature. Enjoy!
Nutrition Facts
Calories |
2969 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 169.2 g | 217% | |
| Saturated Fat | 90.5 g | 453% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 630 mg | 210% | |
| Sodium | 1459 mg | 63% | |
| Total Carbohydrate | 333.2 g | 121% | |
| Dietary Fiber | 21.4 g | 76% | |
| Total Sugars | 168.9 g | ||
| Protein | 48.2 g | 96% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 331 mg | 25% | |
| Iron | 14.3 mg | 79% | |
| Potassium | 1168 mg | 25% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
