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Almond, Coconut & Chocolate Muffin Recipes
By Kitchenaid
Makes 6 Servings
Ingredients
- 4 Tablespoons Unsalted Butter
- 1 1/2 Cups All-Purpose Flour
- 1 1/2 Teaspoons Baking Powder
- 1/4 Teaspoon Kosher Salt
- 1/2 Cup Granulated Sugar
- 1/2 Cup Plain Greek Yogurt
- 2 Tablespoons Milk (I Used 2%)
- 1 Large Egg
- 1/2 Teaspoon Vanilla Extract
- 1/2 Teaspoon Coconut Extract
- 1/2 Cup Semisweet Chocolate Chips, Plus Extra For Garnish (Optional)
- 1/2 Cup Whole Roasted Almonds, Roughly Chopped, Plus Extra For Garnish (Optional)
- 1/2 Cup Coconut Flakes, Plus Extra For Garnish (Optional)
Directions
Place The Butter In A Small Bowl And Cover With A Paper Towel. Microwave For 1 1/2 Minutes On 50% Power. Set Aside.
Preheat The Oven To Convection Bake (Manual) At 425 F. Line A Muffin Pan With Liners.
Place The Flour, Baking Powder, And Salt In The Bowl Of Your Kitchenaid Commercial Stand Mixer. Mix Together On Low Speed Until Combined.
In A Separate Bowl, Stir Together The Sugar, Greek Yogurt, Milk, Egg, Vanilla And Coconut Extracts, And Melted Butter. Pour The Liquid Ingredients Into The Dry. Stir Together On Medium-Low Speed Until Just Barely Combined (Batter Will Be Very Thick).
Fold In The Chocolate Chips, Almonds, And Coconut, And Divide The Batter Evenly Between 6 Wells Of The Prepared Muffin Pan. Garnish With Additional Chocolate Chips, Almonds, And Coconut (If Desired).
Place In The Preheated Microwave, And Set To Bake For 5 Minutes.
After 5 Minutes, Set The Microwave To Convection Bake (Manual) At 350 F For 9 To 14 Minutes Or Until A Toothpick Inserted In The Thickest Part Of A Muffin Comes Out Clean Or With A Few Moist Crumbs.
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