These muffins are a delightful treat, combining the tropical flavor of coconut with the nutty crunch of almonds.
Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners.
Using paper liners makes cleanup easier and ensures the muffins release cleanly.
In a large bowl, combine the flour, sugar, baking powder, and salt.
Whisking the dry ingredients helps to evenly distribute the baking powder and salt.
In another bowl, whisk together the egg, sour cream, melted butter, and almond extract.
Ensure the butter is slightly cooled before adding to prevent cooking the egg.
Gently fold the wet ingredients into the dry ingredients until just combined.
Avoid overmixing to keep the muffins tender and fluffy.
Fold in the toasted coconut and mix until evenly distributed.
Toasting the coconut enhances its flavor and adds a slight crunch.
Spoon the batter into the prepared muffin tin, filling each cup about two-thirds full.
Use an ice cream scoop for even portioning.
Sprinkle the sliced almonds over the top of each muffin.
Press the almonds gently into the batter to ensure they stick during baking.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
Rotate the muffin tin halfway through baking for even cooking.
Allow the muffins to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
Cooling on a wire rack prevents the bottoms from becoming soggy.
Serve the muffins warm or at room temperature, and enjoy!
Pair with a cup of coffee or tea for a delightful treat.
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