Almond Joy Muffins
photo by BB2011
- Ready In:
- 35mins
- Ingredients:
- 15
- Yields:
-
12 muffins
- Serves:
- 12
ingredients
- nonstick cooking spray or paper baking cup
- 3⁄4 cup blanched almond, sliced
- 2 cups all-purpose flour
- 1⁄2 cup sugar
- 1 tablespoon baking powder
- 1⁄2 teaspoon salt
- 1 egg
- 3⁄4 cup milk
- 2 tablespoons honey
- 1⁄2 teaspoon vanilla extract
- 1⁄2 teaspoon almond extract
- 1⁄4 cup almond oil
- 3 tablespoons unsalted butter, melted and cooled
- 1⁄4 cup sweetened flaked coconut
- 1⁄4 cup mini chocolate chip
directions
- Preheat the oven to 400 degrees. Grease or line baking tin.
- Spread the almonds out on a cookie sheet and toast for 5 minutes, or until golden and fragrant, stirring occasionally.
- Transfer nuts to a large plate and cool for 5 minutes.
- Pour 1/2 cup of the almonds into a food processor or blender. Pulse 5 or 6 times until finely ground. Do not grind nuts to a paste.
- Transfer ground nuts to a medium sized bowl. Add flour, sugar, baking powder, and salt. Set aside.
- Whisk the egg, milk, honey, vanilla, and almond extract in a bowl for about a minute.
- Whisk in the oil and butter until well combined.
- Stir in the remaining almonds, coconut, chocolate chips, and flour mixture just until thoroughly combined.
- Fill the muffin tins 3/4 full and bake for 20 minutes.
- Cool for 10 minutes in the pan, and 5 minutes on a rack.
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RECIPE SUBMITTED BY
<p>I'm a science teacher who likes experimenting with a variety of recipes and ingredients. I'm a vegetarian (since 11/2003) and my sister is vegan, so many of my recipes reflect this.</p>