These coconut almond chocolate chunk muffins are fluffy, and full of yummy chocolate flavor! With chunks of coconut almond chocolate from ES Chocolate’s Coconut & Almond Milk Chocolate bar, these muffins are the perfect thing to bake as we transition into warmer days!
This post is sponsored by Endangered Species Chocolates. As always, all thoughts and opinions are my own. Thank you for supporting the brands that help make Buckets of Yum possible! This post also contains affiliate links. This means I may earn a commission should you choose to purchase using my link.
Spring is right around the corner, but we’re still getting some pretty chilly weather in Colorado! I’ve been in the mood for making muffins lately because of this. They’re easy, delicious, and just the perfect snack if you’re needing something a little bit cozy but not over the top!
These coconut almond chocolate chunk muffins are just perfect for a chilly springtime day! They’re loaded with melty, gooey chocolate from ES Chocolate’s Coconut & Almond Milk Chocolate bar. The coconut and almond flavors add just a touch of summery flavor, but nothing out of place for early springtime! They’ll make you feel like you’re on a little tropical vacation when you bite into them and taste the chocolatey and coconut flavors.
If you’re in the mood for some muffins too, read on for how to make these yummy little treats!
Ingredients for Coconut Almond Chocolate Chunk Muffins
I love muffins because the ingredients are always fairly simple and I usually have them on hand! It’s nice when you want to whip up a quick treat or breakfast. Here’s what you’ll need for these chocolate chunk muffins:
- Salted Butter
- Maple Syrup – be sure to use real maple syrup for the best flavor!
- Sour Cream – use full-fat sour cream for added moisture in these muffins.
- Vanilla Bean Paste – this is my favorite! You can also substitute equal amounts of vanilla extract if you don’t have vanilla bean paste on hand.
- All-Purpose Flour
- Baking Powder
- ES Chocolates Coconut & Almond 48% Milk Chocolate – this chocolate is what makes these muffins so special! You don’t even need to add any additional coconut or almonds to the batter of these muffins because this chocolate really packs a good flavor punch! With real flakes of coconut and bits of almonds in silky milk chocolate, this bar is the perfect combination of flavors!
- Chocolate Chunks
How to Make Chocolate Chunk Muffins
The other best thing about these muffins? They come together in just a few simple steps!
Melt the butter. In a medium saucepan over medium heat, melt the butter. Set aside in a large bowl to cool.
Combine the wet ingredients. In the large bowl with the cooled butter, whisk together the maple syrup, sour cream, eggs, and vanilla bean paste.
Combine the dry ingredients. In a medium bowl, whisk together the flour, baking powder, and salt.
Fold the dry ingredients into the wet ingredients. Mix until just combined. Fold in the chocolate chunks and chocolate chips.
Bake! See? Super simple!
I hope that you enjoy these coconut almond chocolate chunk muffins! They will bring you right into the summer season.
If you like muffins, check out some of my other muffin recipes below!
- Pumpkin Spice Muffins with Brown Sugar Streusel
- Spiced Chocolate Chip Banana Muffins
- Dark Chocolate Mocha Muffins
As always, be sure to tag me in your photos on Instagram if you make my recipe or use #bucketsofyum in your photos! I love to see what you are baking.
Coconut Almond Chocolate Chunk Muffins
- ½ cup salted butter
- ½ cup maple syrup (real maple syrup)
- 1 cup sour cream (room temperature)
- 2 large eggs (room temperature)
- ½ tbsp vanilla bean paste (or vanilla extract)
- 2 cups all-purpose flour
- 2 tsp baking powder
- ½ tsp salt
- 1 cup ES Chocolates Coconut & Almond 48% Milk Chocolate (chopped)
- ½ cup chocolate chunks
- Preheat oven to 350℉. Line a 12 cup muffin tin with cupcake liners and set aside.
- In a medium saucepan over medium heat, melt the butter. Pour into a large heatproof bowl and set aside to cool.
- Once the butter has cooled, add the maple syrup, sour cream, eggs, and vanilla bean paste and whip until smooth and combined.
- In a separate bowl, add the flour, baking powder, and salt and whisk until combined.
- Fold the dry ingredients into the wet until just combined. Fold in the chopped chocolate and chocolate chips and mix until incorporated.
- Using a large cookie scoop, scoop the batter into the prepared muffin tin, filling each cup all the way to the top. Sprinkle the tops of the muffins with additional chocolate chips if desired.
- Bake muffins for 20-25 minutes, or until the tops spring back when gently touched. Cool on a wire rack in the pan and then enjoy!
- Muffins can be stored in an airtight container at room temperature for up to 3 days
- Recipe inspired by Half Baked Harvest