Almond Coconut Chocolate Chip Muffins

These almond coconut chocolate chip muffins are so delicious! They are ultra-soft and fluffy with the best texture and flavor!

Calling all muffin lovers! And almond lovers! And, oh wait, coconut and chocolate fans, too! These muffins are for YOUUUU! They are a breeze to whip up and are stunningly tasty. Make them very, very soon.

Why I Think You’ll Love This Recipe

Sometimes it’s fun to think outside the box when it comes to classic baked goods like muffins. And these almond coconut chocolate chip muffins are the absolute best way to think outside the muffin box, TRUST ME.

Here is why you’ll love this recipe:

• The muffins are incredibly soft and fluffy. But they also have this delightfully sturdy crumb that melts in your mouth.
• The texture and flavors are so fun! Crunchy almonds on top and tasty shredded coconut throughout the muffin batter.
• The mini chocolate chips are the perfect subtle chocolate compliment to the other flavors.
• These muffins come together super fast. They’ll be out of the oven and ready to be devoured in under an hour!

Ingredients Notes

• Sour Cream: I recommend using full-fat sour cream; this ingredient makes for a more tender, more moist mufifn.
• Granulated Sugar: The granulated sugar is mixed with the sour cream, butter, eggs and extracts before the dry ingredients are added.
• Butter: I use salted, melted butter in these muffins.
• Eggs: Use large-size eggs. If you’re weighing ingredients, the eggs should weigh 100 grams out of shell.
• Almond Extract: A little bit of almond extract goes a long way. These muffins benefit from a little boost of almond extract – too much and the flavor will over power the muffins.
• Flour: All-purpose flour works best, but you can experiment with using 1/2 all-purpose flour and 1/2 whole wheat flour (preferably a white wheat variety). To measure, fluff the flour really well before filling a measuring cup and leveling off with a straight edge.
• Shredded Coconut: Sweetened or unsweetened coconut can be used.
• Mini Chocolate Chips: I think mini-size chocolate chips work best in this recipe for perfect little dots of chocolate without overpowering the muffin and other flavors.
• Sliced Almonds: The sliced almonds are sprinkled on the top of the muffins before baking. They lend the most delicious crunch to the muffins. However, you can leave them off, if you’d like.
• Coarse Sugar: I love sprinkling the tops with a bit of coarse sugar for crunch, sparkle and a bit of sweetness. Turbinado sugar or coarse, sanding sugar works great. It’s an optional ingredient, so leave it off if you’d like or if you don’t have it on hand.

A few other every day ingredients like baking powder, baking soda, salt and vanilla extract are used as well.

Additional Notes and Adaptations

1. Can I leave out the coconut? Yes, you can omit the coconut from the batter. If doing so, I’d suggest increasing the mini chocolate chips to 1/2 cup. I love the taste and texture of the coconut pieces throughout the muffin, but I get that some people don’t enjoy it.
2. Can I use another type of almond for topping the muffins? In my tests, slivered almonds and chopped almonds didn’t work as well. The thicker pieces tend to sink into the muffins while baking, whereas the thin, sliced almonds stay on top. The almonds can be left completely off the top of the muffins, if desired.
3. Can I double the recipe? Absolutely! The recipe doubles great.
4. Can I brown the butter before using? Yum! That should work just fine. Keep in mind that browning the butter reduces the water/moisture in the butter, so the muffin batter/baked muffins might be a bit more dry. If you are wanting to use brown butter, consider possibly increasing the butter to 7 tablespoons (before browning).

This recipe has been in my decades-old recipe binder forever, and I love them so much!

The almond coconut chocolate chip muffins are unique, delicious, and perfect for when you are looking for that just-right, special muffin to change things up a bit. I hope you love them!

Almond Coconut Chocolate Chip Muffins

Yield: 12 muffins

Prep Time: 20 minutes mins

Cook Time: 18 minutes mins

Total Time: 38 minutes mins

5 stars (3 ratings)

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Ingredients

• ½ cup (114 g) sour cream
• ½ cup (106 g) granulated sugar
• 6 tablespoons (86 g) butter, melted
• 2 large eggs
• ½ teaspoon vanilla extract
• ¼ teaspoon almond extract
• 1 cup (142 g) all-purpose flour
• 1 ½ teaspoons baking powder
• ¼ teaspoon baking soda
• ¼ teaspoon salt
• ½ cup (50 g) sweetened or unsweetened shredded coconut
• ⅓ cup (60 g) mini chocolate chips
• About ⅓ cup sliced almonds, for topping
• Coarse sugar, for sprinkling (optional)

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Instructions 

• Preheat oven to 350 degrees F. Line a 12-cup muffin tin with paper liners.
• In a large bowl, add the sour cream, granulated sugar, melted butter, eggs, vanilla extract and almond extract. Whisk until well combined.
• Add the flour, baking powder, baking soda, and salt. Stir until a few dry streaks remain.
• Add the coconut and chocolate chips and stir until just combined (don't over mix).
• Portion the batter into the muffin liners. Sprinkle the tops with sliced almonds (about 10 to 14 sliced almonds per muffin) and coarse sugar (if using).
• Bake for 17 to 18 minutes until the tops spring back lightly to the touch. Remove the muffins to a cooling rack to cool completely.

Author: Mel Gunnell

Course: Breakfast, Quick Bread

Cuisine: American

Method: Bake

Serving: 1 muffin, Calories: 201kcal, Carbohydrates: 21g, Protein: 3g, Fat: 12g, Saturated Fat: 8g, Cholesterol: 52mg, Sodium: 189mg, Fiber: 1g, Sugar: 12g

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Recipe Source: from Mel’s Kitchen Cafe (adapted from a recipe in my old recipe binders I put together decades ago – recipe originally given to me from my sister-in-law, Erin)

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