Almond Joy Muffins Recipes

ALMOND JOY MUFFINS

Steps:

• Place the butter in a small bowl and cover with a paper towel. Microwave for 1 1/2 minutes on 50% power. Set aside.
• Preheat the oven to 425° F. Line a muffin pan with liners.
• Place the flour, baking powder, and salt in a large mixing bowl, and stir together until combined.
• In a separate bowl, stir together the sugar, Greek yogurt, milk, egg, vanilla and coconut extracts, and melted butter. Pour the liquid ingredients into the dry. Stir together until just barely combined (batter will be very thick).
• Fold in the chocolate chips, almonds, and coconut, and divide the batter evenly between 6 wells of the prepared muffin pan. Garnish with additional chocolate chips, almonds, and coconut (if desired).
• Bake for 5 minutes at 425 degrees, then lower the oven temp to 350 degrees F and continue to bake for another 9 to 14 minutes, or until a toothpick inserted in the thickest part of a muffin comes out clean or with a few moist crumbs.

ALMOND JOY MUFFINS

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.

ALMOND JOY MUFFINS

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.

ALMOND FLOUR LEMON MUFFINS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line 10 muffin cups with paper liners.
• Sift almond flour, baking powder, and baking soda together into a bowl and set aside.
• Mix sugar, eggs, Greek yogurt, butter, lemon juice, and lemon zest in a bowl with an electric mixer until smooth and creamy. Add flour mixture into the wet ingredients and mix until well combined, but be careful not to overmix. Distribute the batter evenly between the prepared muffin cups, filling the cups all the way to the top.
• Make the topping by mixing almond flour, brown sugar, and butter together until crumbly. Set aside.
• Bake muffins in the preheated oven for 15 minutes, then remove from the oven and sprinkle crumble mixture over the tops. Continue baking until the edges are golden and a toothpick inserted into the center of one of the muffins comes out clean, 3 to 5 minutes. Cool muffins in the pan on a wire rack for 5 minutes.
• While the muffins are cooling, mix powdered sugar, half-and-half, and lemon juice together in a small bowl for the glaze. Remove the muffins from the pan and drizzle the glaze over the top.

ALMOND JOY MUFFINS

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.