Chocolate Chip, Coconut Almond Muffins |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 12 |
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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. Ingredients:
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 |
Directions:
1. Combine the flour, sugar, baking powder, and salt in a large bowl.
2. In a separate bowl mix sour cream, melted butter, extract and egg until smooth.
3. Mix into dry ingredients.
4. Fold in chocolate chips and coconut.
5. 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.
6. Sprinkle with almonds and bake at 375°F for 18-20 minutes or until toothpick comes out clean.
7. Serve while still warm and enjoy!
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