Almond, Coconut & Chocolate Muffins
Almond, Coconut & Chocolate Muffins
Ingredients
1/2 cup coconut flakes, plus extra for garnish (optional)
1/2 cup whole roasted almonds, roughly chopped, plus extra for garnish (optional)
1/2 cup semisweet chocolate chips, plus extra for garnish (optional)
1/2 teaspoon coconut extract
1/2 teaspoon vanilla extract
1 large egg
2 tablespoons milk (I used 2%)
1/2 cup plain Greek yogurt
1/2 cup granulated sugar
1/4 teaspoon kosher salt
1 1/2 teaspoons baking powder
1 1/2 cups all-purpose flour
4 tablespoons unsalted butter
Step by step
Place the butter in a small bowl and cover with a paper towel. Microwave for 1 1/2 minutes on 50% power. Set aside.
Preheat the KitchenAid® Convection Microwave to convection bake (manual) at 425° F. Line a muffin pan with liners.
Place the flour, baking powder, and salt in the bowl of the KitchenAid® Stand Mixer. Mix together on low speed until combined.
In a separate bowl, stir together the sugar, Greek yogurt, milk, egg, vanilla and coconut extracts, and melted butter. Pour the liquid ingredients into the dry. Stir together on medium-low speed until just barely combined (batter will be very thick).
Fold in the chocolate chips, almonds, and coconut, and divide the batter evenly between 6 wells of the prepared muffin pan. Garnish with additional chocolate chips, almonds, and coconut (if desired).
Place in the preheated Microwave, and set to bake for 5 minutes.
After 5 minutes, set the Microwave to convection bake (manual) at 350° F for 9 to 14 minutes or until a toothpick inserted in the thickest part of a muffin comes out clean or with a few moist crumbs.