Almond Coconut Chocolate Chip Muffins

This muffin recipe, Almond Coconut Chocolate Chip Muffins, leans on sour cream, granulated sugar and butter. It makes 12 muffins and takes about 38 minutes.

• Yield 12 muffins
• Ready in 38 minutes
• Prep 20 minutes
• Cook 18 minutes

Ingredients

• 1/2 cup sour cream
• 1/2 cup granulated sugar
• 6 tablespoons butter, melted
• 2 large eggs
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon almond extract
• 1 cup all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup sweetened or unsweetened shredded coconut
• 1/3 cup mini chocolate chips
• About 1/3 cup sliced almonds, for topping
• Coarse sugar, for sprinkling (optional)

Instructions

1. Preheat oven to 350 degrees F. Line a 12-cup muffin tin with paper liners.
2. In a large bowl, add the sour cream, granulated sugar, melted butter, eggs, vanilla extract and almond extract. Whisk until well combined.
3. Add the flour, baking powder, baking soda, and salt. Stir until a few dry streaks remain.
4. Add the coconut and chocolate chips and stir until just combined (don't over mix).
5. 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).
6. 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.

Cool the bake on a rack until the crumb sets, then slice.