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Chocolate Coconut Almond Muffins

Chocolate Coconut Almond Muffins

These tender bakery-style muffins combine cocoa, shredded coconut, and toasted almonds for the flavors of a classic chocolate-coconut candy bar. A small amount of almond extract and a glossy chocolate drizzle make them feel special while keeping the method simple for everyday baking.

Prep: 18 min · Cook: 20 min · Total: 38 min · Serves: 8

Ingredients

  • 0.25 tsp baking soda
  • 0.25 cup light brown sugar (packed)
  • 0.33 cup plain greek yogurt
  • 0.5 cup sliced almonds (toasted)
  • 0.75 cup sweetened shredded coconut
  • 1.25 cups all-purpose flour
  • 0.75 cup whole milk (room temperature)
  • 1 large large egg (room temperature)
  • 0.5 tsp almond extract
  • 0.33 cup neutral vegetable oil
  • 0.5 cup semisweet chocolate chips
  • 1.5 tsp baking powder
  • 0.5 tsp fine salt
  • 0.5 cup granulated sugar
  • 0.33 cup unsweetened cocoa powder (sifted)
  • 2 oz semisweet chocolate (finely chopped)
  • 1 tsp vanilla extract

Instructions

  1. Place a rack in the center of the oven and heat the oven to 375°F (190°C) for at least 10 minutes so the temperature stabilizes.
  2. Line a standard 12-cup muffin pan with 8 paper liners, spacing them evenly in the pan, or lightly grease 8 muffin cups with nonstick spray so the baked muffins release cleanly.
  3. Spread the 0.5 cup sliced almonds in a dry 10-inch skillet over medium heat and toast for 3-4 minutes, stirring often with a heatproof spatula, until the nuts smell fragrant and the edges are light golden; transfer them to a plate to cool.
  4. In a large mixing bowl, whisk together the 1.25 cups all-purpose flour, 0.33 cup sifted unsweetened cocoa powder, 0.5 cup granulated sugar, 0.25 cup packed light brown sugar, 1.5 tsp baking powder, 0.25 tsp baking soda, and 0.5 tsp fine salt for about 30 seconds until the mixture is evenly colored and no cocoa lumps remain.
  5. In a medium mixing bowl, whisk the 1 large room-temperature egg until smooth, then whisk in the 0.75 cup whole milk, 0.33 cup plain Greek yogurt, 0.33 cup neutral vegetable oil, 1 tsp vanilla extract, and 0.5 tsp almond extract for about 45 seconds until glossy and fully combined.
  6. Pour the wet mixture into the large bowl of dry ingredients and fold with a flexible spatula for 10-12 strokes, just until a few dry streaks remain; do not beat the batter, because overmixing makes muffins tough.
  7. Add the 0.75 cup sweetened shredded coconut, the cooled toasted sliced almonds, and the 0.5 cup semisweet chocolate chips to the bowl, then fold gently for 6-8 more strokes until the mix-ins are evenly distributed and no pockets of dry flour are visible.
  8. Divide the batter among the 8 prepared muffin cups using a 3-tbsp scoop or large spoon, filling each cup nearly to the top; tap the pan lightly on the counter once to settle the batter without deflating it.
  9. Bake the muffins in the center of the 375°F (190°C) oven for 18-20 minutes, rotating the pan once after 12 minutes, until the tops spring back lightly and a toothpick inserted into the center of a muffin comes out with a few moist crumbs but no wet batter.
  10. Set the muffin pan on a wire rack and cool the muffins in the pan for 5 minutes, then lift them out carefully and place them directly on the rack to cool for at least 15 minutes before glazing.
  11. Place the 2 oz finely chopped semisweet chocolate in a small microwave-safe bowl and microwave on medium power in 20-second bursts, stirring after each burst, for 60-80 seconds total until the chocolate is smooth and fluid.
  12. Drizzle the melted chocolate over the cooled muffins with a spoon, then let the muffins stand on the wire rack for 10 minutes until the chocolate is slightly set before serving.

Nutrition (per serving)

  • Calories: 405
  • Protein: 8 g
  • Fat: 22 g
  • Carbohydrates: 49 g
  • Fiber: 5 g
  • Sugar: 30 g
  • Sodium: 282 mg

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