Tuesday, January 15, 2008

Coconut Almond Chocolate Chip Muffins

I love Almond Joy candy bars. I have a couple of coconut muffin recipes, one of which I posted a while back, but I wanted to create a muffin that truly captured the essence of an Almond Joy. I have enjoyed the flavor that cream of coconut has added to many desserts I have made, so I decided to incorporate that into my recipe. If you have never used it before, don't be alarmed by how it looks when you open the can. It is pretty clumpy. Just whisk it a little and it will have a similar texture to sweetened condensed milk. I used it as an ingredient in the muffin batter as well as for the topping.
I was very happy with how these turned out - moist from the coconut, crunchy from the almonds, and rich from the chocolate.

Coconut Almond Chocolate Chip Muffins

1 cup sugar
1 stick softened butter
2 eggs
1/4 cup cream of coconut
4 oz frozen coconut
1 tsp vanilla
1- 8 oz bar Ghirardelli semi-sweet chocolate, coarsely chopped
3/4 cup toasted slivered almonds
2 cups all-purpose flour
1 tsp baking soda
1 tsp baking powder
3/4 tsp salt

Topping:
2 ounces coconut
2 tbsp cream of coconut (add more if needed for moistness)

Cream together sugar, butter, eggs, vanilla, chocolate, and 4 oz coconut. Add dry ingredients and mix well. Spoon into a muffin tin lined with 12 paper baking cups. Mix topping ingredients and spoon over each muffin. Bake at 350 for about 25 minutes.
These are wonderful served warm.

5 comments:

Toothfairyrecipes said...

Looks great, I love coconut cream too, great idea to have it in the cupcake.
Thanks for sharing:-)
X M

Anonymous said...

I don't know how I stumbled upon this blog, but I am so glad I did. You are my kind of girl! I am off to search your older posts for more great recipes....

-Cookin, craftin, mommy to my little boys...

Shannon said...

Hello Vickie,

My name is Shannon and I'm the editorial assistant at Foodbuzz.com. Following up on a recent email invitation to be a part of our newly launched Foodbuzz Featured Publisher program, I just want to reiterate that I am very impressed with the quality of your posts. I would love to send you more details about the program, so if you are interested, please email me at Shannon@foodbuzz.com.

Those muffins look amazing.

Cheers!

Shannon Eliot
Editorial Assistant, Foodbuzz.com
shannon@foodbuzz.com

Kathryn said...

I'm anxious to try these. Can you tell me if these are very or moderately sweet?

Vickie said...

Thank you again to the Tooth Fairy and thanks also to my new cooking and crafting friend.

I will email you, Shannon, and thank you.

Kathryn, I asked my husband what he thought and he and I agree that they are moderately sweet. Let me know how you like them.