Almond Coconut Chocolate Chip Muffins
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)
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, salt, 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.