Best 5 Chocolate Chip Coconut Almond Muffins Recipes

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Chocolate chip coconut almond muffins are a delicious treat that can be enjoyed by people of all ages. They are perfect for a quick breakfast, a midday snack, or a dessert. These muffins are moist and fluffy, with a sweet and nutty flavor. They are also packed with chocolate chips, coconut, and almonds, which give them a delicious crunch. If you are looking for a delicious and easy-to-make muffin recipe, then you've found it!

Let's cook with our recipes!

COCONUT ALMOND MUFFINS



Coconut Almond Muffins image

Almonds, coconut and chocolate chips are the start of a great muffin. Sara Tatham's almond-flavored muffins are tender and delightful. "They have become a great favorite with my family," she writes from Plymouth, New Hampshire.

Provided by Taste of Home

Time 30m

Yield 6 muffins.

Number Of Ingredients 12

1 cup all-purpose flour
1/2 cup sugar
1-1/4 teaspoons baking powder
1/4 teaspoon salt
1 egg
1/2 cup sour cream
1/4 cup butter, melted
1/4 teaspoon almond extract
1/2 cup sweetened shredded coconut
1/4 cup miniature semisweet chocolate chips
1/4 cup sliced almonds
Additional sugar

Steps:

  • In a bowl, combine the flour, sugar, baking powder and salt. In another bowl, whisk the egg, sour cream, butter and extract. Stir into dry ingredients just until moistened. Fold in coconut and chocolate chips., Fill greased muffin cups two-thirds full. Sprinkle with almonds and additional sugar. Bake at 375° for 18-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack.

Nutrition Facts : Calories 357 calories, Fat 19g fat (11g saturated fat), Cholesterol 69mg cholesterol, Sodium 301mg sodium, Carbohydrate 42g carbohydrate (24g sugars, Fiber 2g fiber), Protein 5g protein.

CHOCOLATE CHIP, COCONUT ALMOND MUFFINS



Chocolate Chip, Coconut Almond Muffins image

This recipe is a staple in our house, since my kids would hate me if I ever stopped making it! I make at least once a week to keep them happy! It goes great with scrambled eggs or just by themselves. Sometimes I will double the chocolate chips and use 1/2 cup instead of 1/4 and it makes it a little more gooey.

Provided by alhardin

Categories     Breads

Time 30m

Yield 9 muffins, 5 serving(s)

Number Of Ingredients 11

1 cup all-purpose flour
1/2 cup sugar
1 1/4 teaspoons baking powder
1/4 teaspoon salt
1 egg
1/2 cup sour cream
1/4 cup butter, melted
1/4 teaspoon almond extract
1/2 cup shredded coconut
1/4 cup mini chocolate chip
1/4 cup sliced almonds

Steps:

  • Combine the flour, sugar, baking powder, and salt in a large bowl.
  • In a separate bowl mix sour cream, melted butter, extract and egg until smooth.
  • Mix into dry ingredients.
  • Fold in chocolate chips and coconut.
  • Grease a muffin pan and sprinkle with flour to keep muffins from sticking. Tap out excess flour and fill muffin pan 2/3s of the way full will muffin batter.
  • Sprinkle with almonds and bake at 375°F for 18-20 minutes or until toothpick comes out clean.
  • Serve while still warm and enjoy!

BANANA ALMOND CHOCOLATE CHIP MUFFINS



Banana Almond Chocolate Chip Muffins image

A great use for overripe bananas! These muffins take only minutes to put together but come out light and savory. If you're a fan of doing a little extra for your weekend breakfasts, this recipe will fill that need and satisfy some bellies.

Provided by SherriM

Categories     Bread     Quick Bread Recipes     Muffin Recipes     Chocolate Muffin Recipes

Time 50m

Yield 12

Number Of Ingredients 11

1 ⅓ cups gluten-free baking mix (such as Arrowhead Mills®)
1 scoop vanilla protein powder
1 ¼ teaspoons baking soda
1 teaspoon cacao powder
½ teaspoon coarse salt
3 overripe bananas, mashed
½ cup turbinado sugar (such as Sugar in the Raw®)
6 tablespoons unsalted butter, melted
1 ½ egg
¾ cup semisweet chocolate chips
½ cup sliced almonds

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Line a muffin tin with liners.
  • Mix gluten-free flour, protein powder, baking soda, cacao powder, and salt in a large bowl.
  • Place mashed bananas, turbinado sugar, melted butter, and egg in the bowl of an electric mixer fitted with a paddle attachment; beat on medium speed until well-blended and airy. Add flour mixture; mix until batter is evenly moistened. Stir in chocolate chips and sliced almonds.
  • Scoop the batter into the muffin tin, filling each liner 2/3 of the way full.
  • Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, 25 to 30 minutes. Let muffins cool on wire rack before serving, about 10 minutes.

Nutrition Facts : Calories 257 calories, Carbohydrate 34.6 g, Cholesterol 39.6 mg, Fat 11.8 g, Fiber 1.9 g, Protein 6.3 g, SaturatedFat 6.1 g, Sodium 341 mg, Sugar 17.7 g

ALMOND FLOUR CHOCOLATE CHIP MUFFINS



Almond Flour Chocolate Chip Muffins image

These light and spongy gluten-free muffins are made with almond flour instead of regular flour. Nonfat Greek yogurt is one of the secrets to keeping the texture so fluffy.

Provided by fabeveryday

Categories     Bread     Quick Bread Recipes     Muffin Recipes     Chocolate Muffin Recipes

Time 35m

Yield 10

Number Of Ingredients 11

3 cups blanched almond flour
3 teaspoons baking powder
½ teaspoon salt
¼ teaspoon baking soda
2 eggs
⅔ cup white sugar
½ cup unsalted butter, melted
½ cup nonfat Greek yogurt
1 teaspoon vanilla extract
1 cup semisweet chocolate chips, divided
1 tablespoon blanched almond flour

Steps:

  • Preheat the oven to 425 degrees F (220 degrees C).
  • Sift 3 cups almond flour together with baking powder, salt, and baking soda into a bowl and set aside.
  • Mix eggs, sugar, melted butter, Greek yogurt, and vanilla extract together 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.
  • Toss 3/4 cup of the chocolate chips with 1 tablespoon almond flour in a bowl so that the chips are lightly coated. Fold the coated chocolate chips into the batter. Distribute the batter evenly between 10 paper-lined muffin cups, filling the cups all the way to the top. Sprinkle remaining chocolate chips over the tops of the muffins.
  • Bake in a preheated oven for 5 minutes, then reduce heat to 350 degrees F (175 degrees C). Continue baking until the tops are golden and a toothpick inserted into the center of one of the muffins comes out clean, 12 to 15 minutes.
  • Cool muffins in the pan on a wire rack for at least 5 minutes before serving.

Nutrition Facts : Calories 458.1 calories, Carbohydrate 33 g, Cholesterol 61.6 mg, Fat 34.1 g, Fiber 5 g, Protein 11.1 g, SaturatedFat 10.6 g, Sodium 315.3 mg, Sugar 24.4 g

COCONUT CHOCOLATE MUFFINS



Coconut Chocolate Muffins image

With their rich dark chocolate flavor and luscious cream cheese-coconut topping, these irresistible muffins taste more like a decadent dessert than a morning treat. -Sonia Daily, Rochester, Michigan

Provided by Taste of Home

Time 50m

Yield 20 muffins.

Number Of Ingredients 16

4 ounces cream cheese, softened
3 tablespoons sugar
2 tablespoons all-purpose flour
1 large egg, room temperature
1 cup semisweet chocolate chips, divided
3/4 cup sweetened shredded coconut
1/2 cup chopped pecans, toasted
BATTER:
1-1/2 cups all-purpose flour
1 cup packed brown sugar
1/4 cup baking cocoa
1 teaspoon baking soda
1/4 teaspoon ground cinnamon
1 cup brewed coffee, room temperature
1/3 cup canola oil
2 tablespoons cider vinegar

Steps:

  • Preheat oven to 350°. In a small bowl, beat cream cheese, sugar and flour until smooth. Beat in egg. Stir in 2/3 cup chocolate chips. In another bowl, toss coconut with pecans and remaining 1/3 cup chips., In a large bowl, whisk together the first 5 batter ingredients. In another bowl, whisk together coffee, oil and vinegar; add to dry ingredients, stirring just until moistened. , Fill paper-lined muffin cups half full with the batter. Place scant 1 tablespoon cream cheese mixture in the center of each. Top with about 1 tablespoon coconut mixture. , Bake until a toothpick inserted in the center comes out clean, 20-25 minutes. Cool 5 minutes before removing from pans to wire racks to cool. Serve warm.

Nutrition Facts : Calories 223 calories, Fat 12g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 98mg sodium, Carbohydrate 29g carbohydrate (19g sugars, Fiber 1g fiber), Protein 3g protein.

Tips:

  • Use room temperature ingredients: This will help the batter to mix together more smoothly and evenly.
  • Don't overmix the batter: Overmixing can make the muffins tough. Mix just until the ingredients are combined.
  • Fill the muffin cups no more than 2/3 full: This will help to prevent the muffins from overflowing.
  • Bake the muffins until a toothpick inserted into the center comes out clean: This is the best way to tell if the muffins are done.

Conclusion:

Chocolate chip coconut almond muffins are a delicious and easy-to-make treat that are perfect for breakfast, lunch, or a snack. They are also a great way to use up any leftover chocolate chips or coconut. With their moist texture, sweet flavor, and crunchy topping, these muffins are sure to be a hit with everyone who tries them.

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