A few weeks ago I went on a muffin baking spree. I tried a few new-to-me muffins, as well as a few oldies-but-goodies. This muffin easily ranks as one of The Best muffins I’ve ever made.
I found the recipe on a homeschooling forum that I visit. The original recipe was for Coconut-Almond Muffins, but since I was mysteriously lacking the almond ingredients I thought I had, I just forged ahead and made it without them. They turned out just fine. In fact, they were more than just fine- these are decadence. If you have a fancy for coconut, you’ll love these muffins.
I’ll share the recipe for the Coconut-Almond Muffins, but I’ll have to also share that if you don’t have almond extract, go ahead and use vanilla. And if you don’t have sliced almonds, go ahead and leave them off. I also left the chocolate chips out, though I think they would be a delightful addition. The recipe as written makes 6 muffins- fill those muffin cups up! Feel free to use a light sour cream if that’s your preference, and of course, I’ll just tell you to go ahead and double this recipe- it’s that good, and I’d hate to be responsible for having your family fight over muffins.
Coconut-Almond Muffins
1 C flour
1/2 C sugar
1 1/4 tsp baking powder
1/4 tsp salt
1 egg
1/2 C sour cream
1/4 C melted butter
1/4 tsp almond extract
1/2 C flaked coconut
1/4 C mini chocolate chips (optional)
1/4 C sliced almonds
additional sugar
In a bowl combine flower, sugar, baking powder and salt. In another bowl whisk the egg, add sour cream, butter and extract and combine well. Stir into the dry ingredients just until moistened. Fold in coconut and (optional) chocolate chips.
Fill greased muffin cups to the brim. Sprinkle with almonds and additional sugar.
Bake at 375 for 18 minutes or until toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack.