Almond Joy Muffins

A delightful combination of tender chocolate muffins filled with shredded coconut, chopped almonds, and drizzled with sweet chocolate—just like the classic candy bar in muffin form.

Why You’ll Love This Recipe

These Almond Joy muffins offer all the flavors of the beloved candy bar—rich chocolate, nutty almonds, and sweet coconut—packed into a portable, bakery-style treat. They are:

• Perfect for breakfast on the go or a decadent snack

• Easy to prepare with common pantry ingredients

• Irresistibly moist thanks to the blend of oil and dairy

• Customizable with mix-ins or toppings to suit your taste

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Recipe Card

• 2 cups (250 g) all-purpose flour

• ½ cup (100 g) granulated sugar

• ¼ cup (25 g) unsweetened cocoa powder

• 2 teaspoons baking powder

• ½ teaspoon salt

• 1 cup (240 ml) milk

• ½ cup (120 ml) vegetable oil

• 2 large eggs

• 1 teaspoon vanilla extract

• ¾ cup (75 g) shredded sweetened coconut

• ½ cup (60 g) chopped almonds (plus extra for topping)

• ½ cup (90 g) semisweet chocolate chips

• ¼ cup (60 g) sweetened condensed milk (for drizzling)

directions

1. Preheat the oven to 190 °C (375 °F). Line a 12-cup muffin tin with paper liners or grease each cup.

2. In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, and salt until evenly combined.

3. In a separate bowl, whisk the milk, vegetable oil, eggs, and vanilla extract until smooth.

4. Pour the wet ingredients into the dry ingredients and stir just until no streaks of flour remain. Do not overmix.

5. Fold in the shredded coconut, chopped almonds, and chocolate chips, distributing them evenly throughout the batter.

6. Divide the batter among the prepared muffin cups, filling each about two-thirds full. Sprinkle extra chopped almonds on top of each muffin for garnish.

7. Bake for 18–20 minutes, or until a toothpick inserted into the center of a muffin comes out with only a few moist crumbs attached.

8. Remove the muffins from the oven and let them rest in the tin for 5 minutes, then transfer to a wire rack to cool slightly.

9. While still warm, drizzle each muffin with sweetened condensed milk for extra sweetness and shine.

Servings and timing

• Yield: 12 muffins

• Preparation time: 15 minutes

• Baking time: 18–20 minutes

• Total time: 33–35 minutes

Variations

• Vegan option: Use plant-based milk, substitute oil with melted coconut oil, replace eggs with flax eggs (2 tbsp ground flaxseed + 6 tbsp water), and omit condensed milk drizzle or use a vegan alternative.

• Gluten-free: Swap all-purpose flour for a 1:1 gluten-free baking blend.

• Extra coconut: Add an additional ¼ cup of coconut into the batter or sprinkle coconut flakes on top before baking.

• Almond butter swirl: Dollop almond butter on top of each muffin and use a toothpick to swirl before baking.

• Mini muffins: Bake in a 24-count mini muffin tin for 10–12 minutes; reduce baking time and yield mini-bite treats.

storage/reheating

• Room temperature: Store cooled muffins in an airtight container for up to 2 days.

• Refrigerator: Keep in an airtight container for up to 5 days; bring to room temperature before serving or warm gently.

• Freezer: Wrap individually in plastic wrap, then place in a freezer bag for up to 3 months. Thaw overnight in the refrigerator or microwave for 15–20 seconds.

• Reheating: Warm muffins in a preheated 175 °C (350 °F) oven for 5–7 minutes or microwave on medium power for 20–25 seconds.

FAQs

What makes these muffins taste like Almond Joy candy?

The combination of shredded sweetened coconut, chopped almonds, semisweet chocolate chips, and a drizzle of condensed milk recreates the signature flavors and textures of Almond Joy candy in a muffin format.

Can I reduce the sugar in this recipe?

Yes. You can decrease the granulated sugar by up to 25 percent without significantly affecting texture. For a lower-sugar version, use dark chocolate chips with at least 70 percent cacao.

Are there any egg substitutes I can use?

For each egg, you may use a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water, let sit for 5 minutes) or a commercial egg replacer following the package instructions.

How do I prevent the coconut from sinking?

Toss the shredded coconut in a teaspoon of flour before folding it into the batter. This helps suspend it evenly throughout the muffins.

Can I make the batter ahead of time?

You can prepare the batter and refrigerate it for up to 24 hours before baking. Allow it to come to room temperature and stir gently before portioning into the muffin tin.

What’s the best way to measure flour for this recipe?

Fluff the flour within its container, spoon it lightly into the measuring cup, and level it with a straight edge. Avoid scooping directly with the measuring cup to prevent packing.

How do I know when the muffins are done?

Insert a toothpick into the center of a muffin; it should come out with a few moist crumbs but no raw batter. The tops should spring back lightly when pressed.

Can I add other mix-ins?

Certainly. Toasted coconut flakes, white chocolate chips, or dried cherries can be folded into the batter for extra variety.

Is it okay to omit the condensed milk drizzle?

Yes. The muffins remain moist and flavorful without it, though the drizzle adds extra sweetness and visual appeal.

What pan should I use for mini muffins?

Use a standard 24-count mini muffin tin. Line it with mini paper liners and reduce baking time to about 10–12 minutes, checking for doneness early.

Conclusion

These Almond Joy muffins capture the irresistible combination of chocolate, coconut, and almonds in a convenient, shareable form. Whether enjoyed at breakfast, as an afternoon pick-me-up, or as a portable dessert, they bring the nostalgic flavors of a candy bar into a homemade treat. Experiment with the variations or enjoy them as written for a crowd-pleasing favorite that balances ease and indulgence

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