Milk Chocolate Coconut Almond Muffins

 

The beauty of knowing how to make an Easy Vanilla Muffin is that you can customize it any way you want! Sally showed you how you can transform this versatile base recipe into a delicious Coffee Chocolate Mini Muffin. Today, I want to show you how you can draw inspiration from your favorite candy bar!

Have you every had an Almond Joy? There is something about the mix of coconut, milk chocolate and almonds that I find irresistible. To modify the Easy Vanilla Muffin to fit this Candy Bar theme, Sally added flaked coconut, toasted slivered almonds, almond extract, milk chocolate chips and substituted some of the butter with coconut oil! This combination created a muffin that had all the delicious flavors of one of my favorite candy bars.

What is your favorite candy bar? Would it work in a muffin?

Dry Mixture:

2 1/4 cups all purpose flour

1 cup sweetened flaked coconut

1 cup milk chocolate chips

3/4 cup toasted slivered almonds

3/4 cups granulated sugar

1 Tablespoon baking powder

1/2 teaspoon salt

Wet Mixture:

1 cup plus 2 Tablespoons whole milk

6 Tablespoons unsalted butter, melted

1 1/2 Tablespoons virgin coconut oil, melted

2 large eggs, beaten

2 teaspoons vanilla extract

1/4 teaspoon pure almond extract

1. Preheat the oven to 400 degrees. Lightly spray the surface of a 12 cup muffin tray with baking spray. Fill each of the 12 cups with a paper muffin cup liner. Set the muffin pan on top of a  baking sheet. Set the pans aside.

2. In a large bowl, add the flour, coconut, chocolate chips, almonds, sugar, baking powder and salt. With a spoon, stir the dry ingredients until they are well blended. Set the bowl aside.

3. In a medium bowl, add the milk, melted butter, melted coconut oil, beaten eggs, vanilla and almond extracts. Stir the liquid ingredients until they are well blended. Make a well in the center of the dry ingredients. Add the wet ingredients (liquid) to the center of the well. Using a spoon or large fork, mix the muffin batter until the wet and dry ingredients are just blended. Some lumps in the batter are okay.

4.Using two spoons or a scoop, put an equal amount of muffin batter into each of the 12 muffin cups. Place the muffin pan and baking sheet into the oven. Bake the muffins 15 to 20 minutes, or until they have risen and are light golden brown around the edges. remove the muffins from the oven and cool for 10 minutes in the pan. Remove the muffins from the pan and finish cooling on a wire baking rack. Serve the muffins warm or at room temperature.

Recipe © Sally James Mathis

Photography © Taylor  Mathis