Almond Joy Muffins Recipes

ALMOND JOY MUFFINS

Steps:

• 1. For the topping, place the almonds and the coconut in the bowl of a food processor and pulse until the almonds are roughly chopped. Pour the mixture into a small bowl and stir in the chocolate chips; set aside. Preheat oven to 375 degrees F. and line muffin pans with cupcake liners (there should be enough batter for 18). In a large bowl, whisk together the flour, baking powder, salt, and sugar; set aside. Combine the yogurt, egg, and coconut milk in a microwave safe bowl or large measuring cup. Microwave on high for 20-25 seconds or until the mixture is at room temperature. Stir in the melted butter and the almond extract. Add the yogurt mixture, coconut, and chocolate chips to the flour mixture and gently stir with a wooden spoon or a spatula until just blended. Spoon the batter into the lined muffin cups. Sprinkle the topping evenly over each muffin. Bake for 17 to 20 minutes, or until the tops spring back when lightly touched. HELPFUL TIPS: Use a cookie scoop to fill the muffins liners for less mess and easy measuring. If you prefer a larger muffin, fill 12 muffin cups with the batter and adjust the baking time.

ALMOND JOY MUFFINS

Steps:

• 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 oven to 425° F. Line a muffin pan with liners.
• Place the flour, baking powder, and salt in a large mixing bowl, and stir together 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 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).
• Bake for 5 minutes at 425 degrees, then lower the oven temp to 350 degrees F and continue to bake for another 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.

ALMOND MUFFINS

Steps:

• Preheat oven to 375 degrees F.
• Lightly grease 12 medium or 9 count large muffin tin or line with muffin papers.
• Sift together the flour, sugar, baking powder, salt, and baking soda in one bowl.
• Use a box grater to grate the almond paste into the flour mixture, then use your finger tips to work it through.
• In a separate bowl, beat together the butter, yogurt, zest, extract, and egg until well blended.
• Add the dry ingredients and mix together just until mixed. (If adding berries, add at this time)
• Spoon the batter into the prepared tin and sprinkle the top with the slivered almonds.
• Bake for 18 to 20 minutes until light golden brown and set.
• Cool to room temperature, then lightly dust with powdered sugar before serving.

ALMOND JOY MUFFINS

Steps:

• Mix the flour, sugar, baking powder, and salt in a large bowl.
• In a separate bowl beat the egg. Add the milk, oil, and vanilla.
• Add the wet to dry ingredients and mix (do not over mix).
• Add the sour cream to the mixture until smooth.
• Add the chocolate chips, the coconut and the toasted almonds, and just mix until blended.
• Grease 6 jumbo muffin tins, (or 12 regular) and fill them 3/4 full. Top the muffins with few chocolate chips, almonds and coconut, and bake for 25 minutes at 375.

YOU NEED TO TRY THESE "ALMOND JOY" PROTEIN MUFFINS FOR YOUR NEXT BREAKFAST MEAL PREP

Steps:

• Preheat oven to 350°F and spray a 12-muffin tin with nonstick cooking spray.
• In a small bowl, combine the sliced almonds, shredded coconut, mini chocolate chips, and one tablespoon of cocoa powder until the ingredients are evenly covered in cocoa powder.
• In a medium-sized mixing bowl (or large measuring cup), combine the pancake mix, remaining cocoa powder, water, egg, maple syrup, and salt until a smooth batter forms.
• Add the cocoa-covered almonds, coconut, and chocolate chips to the batter and fold gently until almost fully incorporated.
• Scoop the batter into the muffin tin. Fill 3/4 of the way to the top.
• Sprinkle additional coconut, almonds, and chocolate chips on top.
• Bake for 17 minutes or until the muffins are fully cooked through.
• Remove from oven and let cool.
• Top with vegan chocolate sauce or enjoy as is!

ALMOND FLOUR MUFFINS

Steps:

• Preheat the oven to 180C/350F. Grease a 12-count muffin tin with muffin liners and set aside.
• Start by preparing your streusel topping. Add all the ingredients into a mixing bowl, and mix together, until a crumble remains. Set aside.
• In a small bowl, add your almond flour, baking powder, and salt and mix well. Set aside. In a separate bowl, add the sweetener, eggs, milk, and melted butter, and whisk together, until smooth and glossy.
• Gently add the dry ingredients into the wet ingredients and fold them in, until smooth and combined. Distribute the muffin batter evenly amongst the muffin tin. Sprinkle with the crumble topping over each one.
• Bake the muffins for 22-25 minutes, or until a skewer comes out clean. Remove from the oven and let cool in the muffin pan for 10 minutes, before transferring to a wire rack to cool completely.
• Once cooled, make your icing by whisking together the powdered sugar with water. Drizzle over the top of each muffin.

ALMOND JOY MUFFINS

Steps:

• In a bowl mix together the flour, sugar, baking powder, baking soda, and salt. In a separate bowl beat the egg well. Add the milk, vegetable oil, sour cream, and vanilla and mix till smooth.
• Mix the wet and dry ingredients lightly (do not over mix).
• Fold the chips, coconut and almonds into the mixture.
• Grease 6 jumbo muffin cups and fill them 3/4 full. (You can overfill if you want your muffins to be bigger).
• Top the muffins with a little coconut, chips and toasted almonds before baking.
• Bake at 375 for 25 minutes.