\n
These almond coconut chocolate chip muffins are so delicious! They are ultra-soft and fluffy with the best texture and flavor!<\/em><\/p>\nCalling all muffin lovers! And almond lovers! And, oh wait, coconut and chocolate fans, too! These muffins are for YOUUUU! They are a breeze to whip up and are stunningly tasty. Make them very, very soon.<\/p>\nWhy I Think You\u2019ll Love This Recipe<\/h2>\n Sometimes it\u2019s fun to think outside the box when it comes to classic baked goods like muffins. And these almond coconut chocolate chip muffins are the absolute best way to think outside the muffin box, TRUST ME. <\/p>\n
Here is why you\u2019ll love this recipe:<\/strong><\/p>\n\nThe muffins are incredibly soft and fluffy. But they also have this delightfully sturdy crumb that melts in your mouth. <\/li>\n The texture and flavors are so fun! Crunchy almonds on top and tasty shredded coconut throughout the muffin batter. <\/li>\n The mini chocolate chips are the perfect subtle chocolate compliment to the other flavors. <\/li>\n These muffins come together super fast. They\u2019ll be out of the oven and ready to be devoured in under an hour!<\/li>\n<\/ul>\nIngredients Notes<\/h2>\n\nSour Cream: <\/strong>I recommend using full-fat sour cream; this ingredient makes for a more tender, more moist mufifn.<\/li>\nGranulated Sugar<\/strong>: The granulated sugar is mixed with the sour cream, butter, eggs and extracts before the dry ingredients are added.<\/li>\nButter:<\/strong> I use salted, melted butter in these muffins.<\/li>\nEggs: <\/strong>Use large-size eggs. If you\u2019re weighing ingredients, the eggs should weigh 100 grams out of shell.<\/li>\nAlmond Extract:<\/strong> A little bit of almond extract goes a long way. These muffins benefit from a little boost of almond extract \u2013 too much and the flavor will over power the muffins.<\/li>\nFlour: <\/strong>All-purpose flour works best, but you can experiment with using 1\/2 all-purpose flour and 1\/2 whole wheat flour (preferably a white wheat variety). To measure, fluff the flour really well before filling a measuring cup and leveling off with a straight edge.<\/em><\/li>\nShredded Coconut: <\/strong>Sweetened or unsweetened coconut can be used. <\/li>\nMini Chocolate Chips:<\/strong> I think mini-size chocolate chips work best in this recipe for perfect little dots of chocolate without overpowering the muffin and other flavors.<\/li>\nSliced Almonds: <\/strong>The sliced almonds are sprinkled on the top of the muffins before baking. They lend the most delicious crunch to the muffins. However, you can leave them off, if you\u2019d like.<\/li>\nCoarse Sugar: <\/strong>I love sprinkling the tops with a bit of coarse sugar for crunch, sparkle and a bit of sweetness. Turbinado sugar or coarse, sanding sugar works great. It\u2019s an optional ingredient, so leave it off if you\u2019d like or if you don\u2019t have it on hand.<\/li>\n<\/ul>\nA few other every day ingredients <\/strong>like baking powder, baking soda, salt and vanilla extract are used as well.<\/p>\n\nAdditional Notes and Adaptations<\/h2>\n\nCan I leave out the coconut? <\/strong>Yes, you can omit the coconut from the batter. If doing so, I\u2019d suggest increasing the mini chocolate chips to 1\/2 cup. I love the taste and texture of the coconut pieces throughout the muffin, but I get that some people don\u2019t enjoy it. <\/li>\nCan I use another type of almond for topping the muffins? <\/strong>In my tests, slivered almonds and chopped almonds didn\u2019t work as well. The thicker pieces tend to sink into the muffins while baking, whereas the thin, sliced almonds stay on top. The almonds can be left completely off the top of the muffins, if desired.<\/li>\nCan I double the recipe? <\/strong>Absolutely! The recipe doubles great.<\/li>\nCan I brown the butter before using? <\/strong>Yum! That should work just fine. Keep in mind that browning the butter reduces the water\/moisture in the butter, so the muffin batter\/baked muffins might be a bit more dry. If you are wanting to use brown butter, consider possibly increasing the butter to 7 tablespoons (before browning). <\/li>\n<\/ol>\nThis recipe has been in my decades-old recipe binder forever<\/span>, and I love them so much! <\/p>\nThe almond coconut chocolate chip muffins are unique, delicious, and perfect for when you are looking for that just-right, special muffin to change things up a bit. I hope you love them!<\/p>\n\n
\n
\n
\n
Almond Coconut Chocolate Chip Muffins<\/h2>\n\n
Yield: <\/span>12<\/span> muffins<\/span><\/span><\/p>\n
![\"Almond](\"https:\/\/www.melskitchencafe.com\/wp-content\/uploads\/2026\/04\/coconut-almond-muffins31-728x1092.jpg\")
![\"One](\"https:\/\/www.melskitchencafe.com\/wp-content\/uploads\/2026\/04\/coconut-almond-muffins27-728x503.jpg\")
![\"Glass](\"https:\/\/www.melskitchencafe.com\/wp-content\/uploads\/2026\/04\/coconut-almond-muffins5-728x1092.jpg\")
![\"Almond](\"https:\/\/www.melskitchencafe.com\/wp-content\/uploads\/2026\/04\/coconut-almond-muffins9-728x1092.jpg\")
![\"Unbaked](\"https:\/\/www.melskitchencafe.com\/wp-content\/uploads\/2026\/04\/coconut-almond-muffins11-728x1092.jpg\")
![\"Baked](\"https:\/\/www.melskitchencafe.com\/wp-content\/uploads\/2026\/04\/coconut-almond-muffins13-728x1092.jpg\")
![\"Unwrapped](\"https:\/\/www.melskitchencafe.com\/wp-content\/uploads\/2026\/04\/coconut-almond-muffins33-728x485.jpg\")
![\"One](\"https:\/\/www.melskitchencafe.com\/wp-content\/uploads\/2026\/04\/coconut-almond-muffins26-262x262.jpg\")