Zutaten für Coconut Almond Muffins
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 large eggs
- 1/2 cup sour cream
- 1/2 cup (1 stick) melted unsalted butter
- 1 teaspoon vanilla extract
- 1 cup shredded sweetened coconut
- 1/2 cup mini chocolate chips
- 1/2 cup slivered almonds
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Zubereitung von Coconut Almond Muffins
- Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
- In a large bowl, whisk together 2 cups all-purpose flour, 1 ½ cups granulated sugar, 2 teaspoons baking powder, and ½ teaspoon salt.
- In a separate bowl, whisk together 2 large eggs, ½ cup sour cream, ½ cup (1 stick) melted unsalted butter, and 1 teaspoon vanilla extract.
- Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Do not overmix.
- Gently fold in 1 cup shredded sweetened coconut and ½ cup mini chocolate chips.
- Fill each muffin cup about two-thirds full.
- Sprinkle the tops of the muffins generously with ½ cup slivered almonds.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
11 g
Sugar
93g
Fat
48g
Carbs
14g
