Almond, Coconut & Chocolate Muffins

Almond, Coconut & Chocolate Muffins

Can you believe these muffins were baked in a microwave?

I never would have thought it possible until I started using my KitchenAid® Convection Microwave. This Microwave has so many useful capabilities—my favorite of which is Convection Cooking!

It’s so much more than just a Microwave. It’s a high-power convection 1200-watt Microwave that will unlock your culinary creativity with the power of a microwave, a convection oven, and a broiler all in one.

These capabilities make it possible to use the Microwave in just the same way you can use your conventional oven. Anything you can bake in the oven can also be baked in this Microwave—even these bakery-style muffins with big hunks of coconut, chocolate, and crunchy almonds!

Almond, Coconut & Chocolate Muffins

To create these muffins, start by melting the butter. I have found that it only takes about a minute at 50% power in the Microwave. Cover the bowl with a paper towel to prevent any splatters.

Set the butter aside and allow it to cool a little.

Almond, Coconut & Chocolate Muffins

While the butter cools, start the Microwave preheating. Just select “Convect Bake,” then press the arrows until the “Manual” option appears. Hit “Select,” and then “Start.” The Microwave will prompt you to open and close the door and then it will begin preheating.

Almond, Coconut & Chocolate Muffins

While the Microwave preheats, combine your dry ingredients. Place the flour, baking powder, and salt in the bowl of your KitchenAid® Stand Mixer. Give it a quick mix on medium-low speed.

Almond, Coconut & Chocolate Muffins

Now you can combine the wet ingredients.

Almond, Coconut & Chocolate Muffins

Grab your melted butter and stir it together with the sugar, Greek yogurt, egg, vanilla, and coconut extract.

Almond, Coconut & Chocolate Muffins

Add the wet ingredients to the dry ingredients.

Almond, Coconut & Chocolate Muffins

Mix them together on medium-low speed, just until they’re barely combined.

Almond, Coconut & Chocolate Muffins

Gently fold in the chocolate chips, roughly chopped almonds, and coconut flakes. Portion out the muffins into a lined muffin pan. I like to garnish the tops of the muffins with more chocolate, almonds, and coconut. It makes for a nice presentation!

Almond, Coconut & Chocolate Muffins

Now that the Microwave is preheated, slide the muffins in and bake them for 5 minutes at 425° F.

Almond, Coconut & Chocolate Muffins

When the timer chimes, reduce the temperature to 350° F and let them finish baking. It should take anywhere from 9 to 14 minutes. You can check them by inserting a toothpick into the thickest part of a muffin. If it comes out clean or with a few moist crumbs, they’re done!

Almond, Coconut & Chocolate Muffins

You’ll love the moist, light texture of these muffins, and the chocolate, almond, and coconut flavors can’t be beat! Try them for a weekend breakfast or brunch—they’re sure to become a family favorite!

Share your take on these Almond, Coconut & Chocolate Muffins on Instagram using #MadeWithKitchenAid for a chance to be featured.

Almond, Coconut & Chocolate Muffins

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 KitchenAid® Convection Microwave to convection bake (manual) at 425° F. Line a muffin pan with liners.

Place the flour, baking powder, and salt in the bowl of the KitchenAid® 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.

Almond, Coconut & Chocolate Muffins

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*The Contributor of this post has been compensated by KitchenAid for this post, but this post represents the Contributor’s own opinion.*

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