Almond Joy Muffins Recipes

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ALMOND JOY MUFFINS



Almond Joy Muffins image

I own a small cafe, and I love to create new recipes. So, one day was looking to make something different, looked around in the kitchen to see what kind of ingredients I could use, thought of my all time favorite candy bar, and I said, why not.....the result was amazing!!!!

Provided by toulamoo

Categories     Quick Breads

Time 35m

Yield 6 muffins, 6 serving(s)

Number Of Ingredients 13

2 cups all-purpose flour
3 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1 cup sugar
1 egg
3/4 cup whole milk
1/4 cup sour cream
1/4 cup vegetable oil
1 teaspoon pure vanilla extract
1 1/2 cups semi-sweet chocolate chips
3/4 cup sweetened coconut
1/2 cup toasted sliced almonds

Steps:

  • In a bowl mix together the flour, sugar, baking powder, baking soda, and salt. In a separate bowl beat the egg well. Add the milk, vegetable oil, sour cream, and vanilla and mix till smooth.
  • Mix the wet and dry ingredients lightly (do not over mix).
  • Fold the chips, coconut and almonds into the mixture.
  • Grease 6 jumbo muffin cups and fill them 3/4 full. (You can overfill if you want your muffins to be bigger).
  • Top the muffins with a little coconut, chips and toasted almonds before baking.
  • Bake at 375 for 25 minutes.

Nutrition Facts : Calories 731.6, Fat 34.7, SaturatedFat 13.9, Cholesterol 39, Sodium 848, Carbohydrate 102.3, Fiber 5.9, Sugar 62.7, Protein 11

ALMOND JOY MUFFINS



Almond Joy Muffins image

I own a small cafe, and I started making muffins for breakfast....I love toasted almonds and chocolate chips, and then I thought of the almond joy bar and said....hmm, I think I will add some coconut and call them Almond joy.....my customers love them, and I'm happy:)

Provided by toulamoo

Categories     Breakfast

Time 35m

Yield 6 muffins, 6 serving(s)

Number Of Ingredients 12

2 cups all-purpose flour
1 cup sugar
3 teaspoons baking powder
1/2 teaspoon salt
1 egg
1 cup milk
3 tablespoons vegetable oil
2 tablespoons sour cream
1 teaspoon vanilla extract
1 cup semi-sweet chocolate chips
1/4 cup sweetened flaked coconut
1/4 cup toasted almond (sliced almonds baked in oven at 375 for 20 minutes)

Steps:

  • Mix the flour, sugar, baking powder, and salt in a large bowl.
  • In a separate bowl beat the egg. Add the milk, oil, and vanilla.
  • Add the wet to dry ingredients and mix (do not over mix).
  • Add the sour cream to the mixture until smooth.
  • Add the chocolate chips, the coconut and the toasted almonds, and just mix until blended.
  • Grease 6 jumbo muffin tins, (or 12 regular) and fill them 3/4 full. Top the muffins with few chocolate chips, almonds and coconut, and bake for 25 minutes at 375.

Nutrition Facts : Calories 577.7, Fat 23.1, SaturatedFat 9, Cholesterol 38.8, Sodium 424.9, Carbohydrate 88.8, Fiber 3.6, Sugar 50.9, Protein 9.3

ALMOND JOY MUFFINS



ALMOND JOY MUFFINS image

..

Provided by Kathleen Riemer

Categories     Candies

Number Of Ingredients 16

topping:
¼ cup whole, unsalted almonds
¼ cup flaked coconut
2 tbsp mini chocolate chips
muffins:
2 cups all purpose flour
2 tsp baking powder
½ tsp salt
½ cup granulated sugar
1 (6 oz) container coconut yogurt
1 egg, slightly beaten
½ cup coconut milk
6 tbsp unsalted butter, melted
½ tsp almond extract
1 cup flaked coconut
1 cup mini chocolate chips

Steps:

  • 1. For the topping, place the almonds and the coconut in the bowl of a food processor and pulse until the almonds are roughly chopped. Pour the mixture into a small bowl and stir in the chocolate chips; set aside. Preheat oven to 375 degrees F. and line muffin pans with cupcake liners (there should be enough batter for 18). In a large bowl, whisk together the flour, baking powder, salt, and sugar; set aside. Combine the yogurt, egg, and coconut milk in a microwave safe bowl or large measuring cup. Microwave on high for 20-25 seconds or until the mixture is at room temperature. Stir in the melted butter and the almond extract. Add the yogurt mixture, coconut, and chocolate chips to the flour mixture and gently stir with a wooden spoon or a spatula until just blended. Spoon the batter into the lined muffin cups. Sprinkle the topping evenly over each muffin. Bake for 17 to 20 minutes, or until the tops spring back when lightly touched. HELPFUL TIPS: Use a cookie scoop to fill the muffins liners for less mess and easy measuring. If you prefer a larger muffin, fill 12 muffin cups with the batter and adjust the baking time.

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