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Coconut Almond Muffins

 Coconut Almond Muffins
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.
6 ServingsPrep/Total Time: 30 min.

Ingredients

  • 1 cup all-purpose flour
  • 1/2 cup sugar
  • 1-1/4 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 egg
  • 1/2 cup sour cream
  • 1/4 cup butter, melted
  • 1/4 teaspoon McCormick® Pure Almond Extract
  • 1/2 cup flaked coconut
  • 1/4 cup miniature semisweet chocolate chips
  • 1/4 cup sliced almonds
  • Additional sugar

Directions

  • In a bowl, combine the flour, sugar, baking powder and salt. In
  • another bowl, whisk the egg, sour cream, butter and extract. Stir
  • into dry ingredients just until moistened. Fold in coconut and
  • chocolate chips.
  • Fill greased muffin cups two-thirds full. Sprinkle with almonds and
  • additional sugar. Bake at 375° for 18-20 minutes or until a
  • toothpick comes out clean. Cool for 5 minutes before removing from
  • pan to a wire rack. Yield: 6 muffins.
Nutritional Facts: 1 serving (1 each) equals 357 calories,

2 of 2

Coconut Almond Muffins (continued)

Nutritional Facts: 19 g fat (11 g saturated fat), 69 mg cholesterol, 301 mg sodium, 42 g carbohydrate, 2 g fiber, 5 g protein.