Almond coconut muffins –If you’re looking for a delightful treat that’s perfect for breakfast or a snack, these Coconut Almond Muffins are just the thing to brighten your day. They combine the rich flavors of coconut and almond, creating a moist and flavorful muffin that’s hard to resist. Let’s dive into the recipe and get baking!
Coconut Almond Muffins
These muffins are easy to make and will fill your kitchen with a wonderful aroma. Packed with shredded coconut and almond flavor, they are sure to become a family favorite. Get your ingredients ready, and let’s get started!
Ingredients
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsweetened shredded coconut
- 1/2 cup sliced almonds
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, melted
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it lightly.
- In a large bowl, whisk together the flour, sugar, shredded coconut, sliced almonds, baking powder, baking soda, and salt.
- In another bowl, mix together the melted butter, eggs, vanilla extract, and buttermilk until well combined.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; a few lumps are perfectly fine.
- Scoop the batter into the prepared muffin tin, filling each cup about two-thirds full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Enjoy these muffins warm or at room temperature. They’re perfect for breakfast, an afternoon treat, or even dessert. The combination of coconut and almond will surely satisfy your cravings. Happy baking!