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Almonds, coconut and chocolate chips are the start of a great muffin. Sara Tatham's almond-flavored muffins are tender and delightful. “They have become a great favorite with my family,” she writes from Plymouth, New Hampshire.
This recipe is:
Quick
Nutritional Facts 1 serving (1 each) equals 357 calories, 19 g fat (11 g saturated fat), 69 mg cholesterol, 301 mg sodium, 42 g carbohydrate, 2 g fiber, 5 g protein.
Originally published as Coconut Almond Muffins in Simple & Delicious November/December 2006, p22
Big Batch Baked GoodsWe enjoy homemade baked goods for breakfast, but I don’t have time to bake each morning before school. So I devote 1 day a month to making large batches of cinnamon rolls, doughnuts, cream cheese rolls and muffins. I place them in heavy-duty resealable plastic bags labeled with the date. (They freeze for about 2 months.) On busy mornings, it’s a snap to pop a few in the microwave to warm. The kids love the fresh-baked flavor. —Lori T., New London, Texas
We enjoy homemade baked goods for breakfast, but I don’t have time to bake each morning before school. So I devote 1 day a month to making large batches of cinnamon rolls, doughnuts, cream cheese rolls and muffins. I place them in heavy-duty resealable plastic bags labeled with the date. (They freeze for about 2 months.) On busy mornings, it’s a snap to pop a few in the microwave to warm. The kids love the fresh-baked flavor. —Lori T., New London, Texas
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Reviewed on Aug. 20, 2012 by LegalSec
Delicious, but I did change a few things. I wanted to make lower in fat so I used 3 tbsp. of egg whites, 1/4 c. of lite sour cream, one small single serve cup of applesauce for the butter, I did not have flaked coconut so I used 1/2 c. of shredded zucchini, 2 tbsp. of mini choc. chips and just a few almonds (3-4 for crunch) on top of each muffin and 1/2 tsp. of coconut extract to get that coconut flavor. They turned out very moist and what a great taste. I got 9 regular sized muffins instead of 6 and I got the fat grams down to 2g per muffin.
Reviewed on Jul. 24, 2012 by srotbart
A bit dry and doughy, not light like the photo. Not very sweet at all. Would try again to see if it comes out better.
Reviewed on Aug. 21, 2011 by Eris Song
I made these this morning. The dough is a bit pasty, but overall they are good. Next time, I think I will omit the chocolate chips, and maybe add blueberries, instead. Or just leave them as is without the chocolate. My boyfriend and I also agreed that it would taste good with lemon.
Reviewed on Sep. 29, 2010 by Jessica2783
very sweet, tastes more like a mini-cake than a muffin.
Reviewed on May. 02, 2010 by EEJJ
I have made these 3 times in the past few weeks - always double the recipe! An excellent cake-like muffin for a special treat!!
Reviewed on Feb. 07, 2009 by strongkat
This are our favorite muffins. I make a variety of different kinds for breakfasts and freeze them, but I never let these run out in the freezer.
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