I guess this morning I felt like one (Grumpy would say I am one, but what does he know)! I have had Almond Joy Muffin’s on my to do list since I saw them on Elle’s New England Kitchen. Whenever I would crave a coconut candy bar, I always chose the Almond Joy over the Mounds! I still think the perfect bar would be an Almond Joy made with Dark Chocolate. Have they done that? I can’t keep up with candy bar’s these days because they make so many special edition ones that I don’t remember what they have or haven’t done!
This morning Chris has to go to work and I thought it would be nice to have some nice warm, chocolatey, coconutty, muffins to go with his coffee when he wakes up. (Yes, Chris and Grumpy are sleeping as I type still – but not for long!)
I followed the recipe and used (lite) coconut milk. Elle had said you could use either coconut milk or regular milk. I thought, if I’m making an almond joy muffin, I am going with all coconut! As they baked, they smelled wonderful and they rose wonderfully and not to mention, they tasted absolutely delicious, were tender with a wonderful crumb! The toasted coconut top was great too. Thank you Elle for bringing this recipe to me. It’s one I’ll be keeping around!
Almond Joy Muffins
2 cup flour
3/4 cup sugar
1 TBSP baking powder
1 tsp salt
1/4 cup oil
1/4 cup melted butter
3/4 cups coconut milk, or regular milk
1 tsp almond extract
3/4 cups coconut, plus a little more for sprinkling over the tops
1/2-3/4 cup chocolate chips
Preheat oven to 350°.
Sift the dry ingredients together in a large bowl. In a small bowl, whisk the eggs, oil, butter, coconut milk and almond extract. Stir into flour mixture.
Fold in the coconut and the chocolate chips. Grease 1 (6 muffin) muffin pan or line with paper liners.
Fill the tins about 3/4 full, then sprinkle the tops with the remaining coconut. (an ice cream scoop makes the tins easy to fill and makes your muffins the same size)
Bake for 25-30 minutes. Cool in the pan for about 5 minutes, then serve.