Almond Joy Muffins, tender and soft, yet sturdy. Made with coconut milk and almond extract to give you that candy bar feeling. These breakfast muffins are the best muffin I have ever made. All thanks to a blogger I found way back when I started my own blog, and a blogger I will never forget.
Almond Joy Muffins
This post was originally written in June of 2008. I was not even a year into blogging on my own and blogs were really a new thing back then. Nowhere near as popular as they are now. Nowadays everywhere you turn someone is writing a blog. It’s hard to know everyone and hard to follow them. Way back in the beginning doing that was nowhere near as hard.
Almond Joy Muffins
Elle was a fellow New Englander whose blog I came across when searching for a muffin to make one morning. I immediately fell in love with her blog and with Elle. Sadly, the world lost Elle a few years ago. Gone but far from forgotten.
Almond Joy Muffins
I guess this morning I felt like a nut (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. Grumpy happens to have the day off today and last night before we went to bed he said to me “Two things. Have my coffee ready to go in the morning and my breakfast warm.” Yeah. Right. I’ll jump right on that command Grumpy. 😉 Haha. Funny thing is that I did. Of course, he didn’t mean what he said. If he did, you can bet he would have been put right in his place! However, because he did say it, well, me and my nature, I got up and made coffee and muffins. 🙂 However he will have to perk his own coffee and pop his muffin in the microwave if he wants it warm!

Almond Joy Muffins
The first morning I ever made these Chris was living at home. He and Grumpy were still in bed when I made them way back then too. I wanted to have a nice warm, chocolatey, coconutty, muffins for him to go with his coffee when he woke up.

Almond Joy Muffins
These Almond Joy Muffins will always be my favorite muffin. I love the coconut milk and I highly believe that has something to do with the texture of these muffins, let alone the flavor (which speaks for itself!).

Almond Joy Muffins

You can’t mess these up too bad. Seriously! I mixed these up this morning, then tasted my batter. I had forgotten to add the sugar! Ugh. That is what happens sometimes when you wake up too early and do things like make muffins before you have made your coffee!

Almond Joy Muffins

As you can see from the photos, My error did not mess them up at all. They still turned out tender, moist, delicious and full of coconut and chocolate flavor!

Almond Joy Muffins

Elle’s recipe stated the yield as 6 large muffins. My recipe yielded a dozen muffins. I’m assuming Elle used a jumbo muffin tin where I used a standard one. I also baked mine for only 22 minutes.

Almond Joy Muffins

As they baked, they smelled wonderful. They rose up nice and tasted absolutely delicious with a tender wonderful crumb! The toasted coconut top was the perfect texture to top these muffins off with. Yes, these are a definite favorite of mine and every time I make them I will remember Elle and the influence she had on me in the world of food blogging.

I hope you will try these muffins and enjoy them as much as we do!

Almond Joy Muffins
Author: Grumpy’s Honeybunch
Prep time:
Cook time:
Total time:
Serves: 12
Ingredients
  • 2 cups flour
  • 3/4 cup sugar
  • 1 tablespoon baking powder
  • 1 tsp salt
  • 2 eggs
  • 1/4 cup oil
  • 1/4 cup melted, unsalted butter
  • 3/4 cups coconut milk
  • 1 tsp almond extract
  • 3/4 cups coconut, plus a little more for sprinkling over the tops
  • 1 cup chocolate chips
Instructions
  1. Preheat oven to 350°.
  2. 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.
  3. Fold in the coconut and the chocolate chips.  Line 12-cup muffin pan with paper liners.
  4. 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)
  5. Bake for 22-25 minutes.  Cool in the pan for about 5 minutes.

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