Coconut Almond Muffins

Three almond-topped muffins are stacked on top of each other, surrounded by more muffins on a white surface, with a glass bottle of milk in the background.

When you are craving a delicious snack or breakfast, these Coconut Muffins are chock full of goodies! Quick and easy! Yum!

Course Breakfast

Cuisine American

Keyword coconut muffins

Prep Time 15

Cook Time 20

Total Time 35

Servings muffins

Calories 221kcal

Author Katie Cooksey

Ingredients

6 tablespoons coconut oil melted
2/3 cup granulated sugar
1 egg
3/4 teaspoon vanilla extract
1/2 teaspoon almond extract
2/3 cup whole milk
1 1/4 cups all purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon cinnamon
3/4 cup slivered almonds toasted
1/2 cup sweetened shredded coconut

US Customary - Metric

Instructions

Preheat oven to 350° F. Line muffin tin with paper liners and set aside.
In a large bowl, stir coconut oil and sugar together to combine. Add in egg, vanilla and almond extracts. Scrape bowl and stir again briefly.
Add in all dry ingredients to bowl. Start to mix slowly while streaming in milk. Scrape sides and mix again until batter is smooth, 20-30 seconds.
Reserve 1-2 tablespoons of toasted almonds. Stir in remaining almonds and coconut to batter.
Spoon batter into prepared muffin tins filling about 2/3 the way up. Top with reserved almonds.
Bake 20 minutes or until toothpick comes out clean or with a few moist crumbs when inserted. Cool 5-10 minutes before serving.

Notes

Storage Instructions

Store coconut muffins in an airtight container at room temperature for up to 3 days. Refrigerate for up to 5 days if needed.

To freeze, place cooled muffins in a freezer-safe bag and freeze up to 2 months. Thaw at room temperature or warm in the microwave for 15 to 20 seconds.

You can also make the batter ahead and refrigerate for up to 24 hours before baking.

Nutrition