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Coconut Almond Muffins Recipe

Coconut Almond Muffins Recipe

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.
TOTAL TIME: Prep/Total Time: 30 min. YIELD:6 servings


  • 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 almond extract
  • 1/2 cup sweetened shredded coconut
  • 1/4 cup miniature semisweet chocolate chips
  • 1/4 cup sliced almonds
  • Additional sugar


  • 1. 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.
  • 2. 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 each: 357 calories, 19g fat (11g saturated fat), 69mg cholesterol, 301mg sodium, 42g carbohydrate (24g sugars, 2g fiber), 5g protein.

Reviews for Coconut Almond Muffins

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crmunn User ID: 2617917 153014
Reviewed Mar. 15, 2014

"These muffins are fabulous! They are moist and tender! I made the following changes due to the way we eat in our home. Whole Wheat pastry flour, 1/4 cup organic unsweetened coconut, organic whole milk yogurt instead of sour cream, added 1/2 tsp homemade vanilla with the almond extract. Mix the melted butter and yogurt together then add the coconut so it starts to soak and continue with the rest of the ingredients. Also, bake at 425 for 5 mins then reduce to 375 for about 20 mins. This will give your muffins a nice peak. I did not add extra sugar to the top and since I did not have sliced almonds I omitted the nuts."

Gracefulmom User ID: 7460970 158023
Reviewed Jan. 20, 2014

"Excellent. I made these around Christmas time and they are delicious and quite fancy. I sprinkled mine with slivered almonds and then drizzles with a light glaze. Don't over beat the batter - so as to keep the muffin light and fluffy. A very rich flavor."

JessBella6 User ID: 5295511 147228
Reviewed Nov. 23, 2013

"A little dense but great flavor."

LegalSec User ID: 548619 101482
Reviewed Aug. 20, 2012

"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."

srotbart User ID: 2646998 81495
Reviewed Jul. 24, 2012

"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."

Eris Song User ID: 5443368 68479
Reviewed Aug. 21, 2011

"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."

Jessica2783 User ID: 5112860 68478
Reviewed Sep. 29, 2010

"very sweet, tastes more like a mini-cake than a muffin."

EEJJ User ID: 4734159 157818
Reviewed May. 2, 2010

"I have made these 3 times in the past few weeks - always double the recipe! An excellent cake-like muffin for a special treat!!"

strongkat User ID: 1278535 81491
Reviewed Feb. 7, 2009

"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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