Chocolate and coconut. Coconut and chocolate. Right up there with chocolate and peanut butter, I think. Well, really, aren't there a ton of things that just seem to be destined to go with chocolate?
At Halloween, after we've gone out to Trick or Treat, my three youngest always gladly hand over their little bite sized bits of chocolate and coconutty goodness, otherwise known as Almond Joys and Mounds. My oldest--she loves them, too, and won't give 'em up. hmmmph.
*side note: I'm laughing my butt off, because I was googling to get pics of the candy bars to post here. Almond Joy was easy. But Mounds...wow! Google Mounds ---> Images, and see what you get. hahaha! Are we supposed to believe those are real?!?
Anyway, back to the food...if you can get that image out of your head, hehehe. I was craving the choco-coco combo, and also craving muffins. I love muffins. All kinds of muffins. Muffins are our friends. I came up with these, working off of another recipe I have for fruit muffins. I changed things around, added stuff, took out the fruit, and came up with these. They're not sweet, like you think they might be--they're just right. Make sure you get coconut milk that isn't sweetened! If you can't find it, you can use regular milk, no big deal.
Almond Joy Muffins
Makes 6 large muffins, or 9 or so regular muffins
2 cup flour
3/4 cup sugar
1 TBSP baking powder
1 tsp salt
1/4 cup oil
1/4 cup melted butter
3/4 cups coconut milk, or regular milk
1 tsp almond extract
3/4 cups coconut, plus a little more for sprinkling over the tops
1/2-3/4 cup chocolate chips
1. Preheat oven to 350°.
2. Sift the dry ingredients together in a large bowl.
3. In a small bowl, whisk the eggs, oil, butter, coconut milk and almond extract.
4. Stir into flour mixture.
5. Fold in the coconut and the chocolate chips.
6. Grease 1 (6 muffin) muffin pan.
7. Fill the tins about 3/4 full, then sprinkle the tops with the remaining coconut. (an ice cream scoop makes the tins easy to fill and makes your muffins the same size)
8. Bake for 25-30 minutes. Mine were done at 25, so start testing then. For regular size muffins, check them after 18-20 minutes.
9. Cool in the pan for about 5 minutes, then serve. But if you're like me, you'll grab a molten hot muffin right out of the oven and pig out. Cooling is for whimps. ;-) Kidding!
To print this recipe, click here!