Coconut Almond Muffins

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These muffins are not too sweet, so have them for breakfast!


  • 2 cups all-purpose flour
  • 3/4 cup granulated sugar
  • 1 & 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, melted and slightly cooled
  • 1/2 cup milk
  • 2 large eggs, lightly beaten
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon almond extract
  • 1/2 cup sweetened shredded coconut
  • 1/2 cup chopped almonds


  1. Preheat oven to 400°F. Grease or line 12 standard-size muffin cups.
  2. Whisk together the flour, sugar, baking powder, and salt. Make a well in the center of the mixture. Set aside.
  3. In a separate bowl, combine the butter, milk, eggs, vanilla, and almond extract. Add to the well in the flour mixture, and mix just until combined. Stir in the coconut and almonds.
  4. Divide the dough among the prepared muffin cups, using 3 to 4 tablespoons of batter per cup.
  5. Bake 14 to 18 minutes, or until the muffins are golden brown and a pick inserted into the center comes out clean.
  6. Cool in the pan for about 10 minutes. Then transfer the muffins to a wire rack to cool completely.


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