Its A Muffin... No, It's a Chocolate Bar

One of my favorite blogs is by Peabody. The photos are gorgeous and the recipes are fantastic, This recipe, which reminds me of my favorite candy bar is from Culinary Concoctions by Peabody. I am not sure how many people have had an Almond Joy in Canada. They are rather hard to find. I have bought mine in the States and loved every one. It is a coconut macaroon base, topped with two almonds and bathed in chocolate. Moist and chewy and so delicious.

Peabody made the bread version, and then I made it into muffins because they are easier to dish out in Josh's office. Plus it makes each one a mini bundt cake which looks fantastic and keeps the moisture in. I really wish I had a picture but we hurried them off to the office before I could take one. Just look at Peabody's picture and you will get the idea.

I did not use the glaze or the chocolate drizzle because I didn't have a ton of time. I am not sure the muffins even need them as they are so moist on their own and packed with flavor. Josh's office loved them and I will definitely make them again.

Ciao!

Almond Joy Muffins
Makes 24

4 eggs
2 cups sugar
¾ cup canola oil
¼ cup melted unsalted butter
1 tsp vanilla
1 tsp coconut extract
3 cups all-purpose flour
½ tsp baking soda
½ tsp baking powder
½ tsp salt
1 cup buttermilk
1 cup sweetened coconut
½ cup almonds, chopped or slivered
1 cup chocolate chips

Combine the first 6 ingredients into the bowl of an electric mixer. Using the paddle attachment, beat ingredients on medium speed for 2 minutes.
In a separate bowl, sift and combine flour, baking soda, baking powder and salt.
Starting with the flour mixture alternate flour, buttermilk, flour, buttermilk and flour…in that order. Mix until just combined.
Fold in coconut, chocolate chips and almonds.
Pour into muffin tins that have been greased and floured. Bake at 350F for 15 to 20 minutes or until a toothpick inserted comes out clean.
Remove from oven and place on rack to dry. While muffins are still warm, brush on Coconut Glaze. When muffins are completely cool, drizzle chocolate ganache over the tops.

Coconut Glaze

1 cup sugar
½ cup water
1 TBSP unsalted butter
1 tsp coconut extract

Place ingredients into a small saucepan. Bring to a boil. Allow to boil for about a minute. Turn heat off but leave saucepan on burner. Glaze muffins as instructed above.

Chocolate Ganache
8 ounces semisweet chocolate, chopped
¾ cup heavy cream

Place chocolate into a bowl.
Place cream in a saucepan and bring to a boil.
Once cream has boiled pour over chocolate. Let sit for 3 minutes.
Stir with whisk until smooth and glossy.