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Ingredients
Scale
- ½ cup (114 g) sour cream
- ½ cup (106 g) granulated sugar
- 6 tablespoons (86 g) butter, melted
- 2 large eggs
- ½ teaspoon vanilla extract
- ¼ teaspoon almond extract
- 1 cup (142 g) all-purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup (50 g) sweetened or unsweetened shredded coconut
- ⅓ cup (60 g) mini chocolate chips
- about ⅓ cup sliced almonds, for topping
- coarse sugar, for sprinkling (optional)
Instructions
- Preheat the oven to 350 degrees F and line a 12-cup muffin tin with paper liners.
- In a large bowl, combine sour cream, granulated sugar, melted butter, eggs, vanilla extract, and almond extract, whisking until well blended.
- Add flour, baking powder, baking soda, and salt, stirring until just a few dry streaks remain.
- Fold in the coconut and chocolate chips gently to combine, being careful not to over mix.
- Spoon the batter into the muffin liners and top with sliced almonds and coarse sugar if desired.
- Bake for 17 to 18 minutes, or until the tops spring back when touched, then transfer to a cooling rack.
Notes
Ensure not to over mix after adding the coconut and chocolate chips for the best texture.
The muffins can be stored in an airtight container at room temperature for 2 to 3 days, or freeze for longer storage.
- Prep Time: 20 minutes
- Cook Time: 38 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 10g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg