Chocolate Chip, Coconut, & Almond Muffins

 2 ½ cups all-purpose flour

1 tablespoon baking powder

1 teaspoon baking soda

½ teaspoon salt

Heavy pinch of Mace

1/8 teaspoon fresh ground nutmeg

½ cup unsalted butter, melted and cooled

1 cup granulated sugar

2 large eggs

1 cup buttermilk

1 tablespoon vanilla extract

1 heavy cup of semi-sweet chocolate chips

¾ cup coconut

¾ cup almonds

 

Preheat oven to 425°F. Spray a 12-cup muffin tray with non-stick cooking spray or line it with paper liners. In a large bowl, mix together the flour, baking powder, baking soda, salt, mace, and nutmeg. Set aside.

Whisk together the melted butter, sugar, eggs, milk, and vanilla in a medium bowl. Slowly add to the dry ingredients. Gently fold together until JUST combined. Now fold in chocolate chips, almonds, and coconut. Divide the batter into the 12 muffin cups and bake at 425°F for 5 minutes. Then reduce the oven temperature to 375°F and continue to bake for another 12-15 minutes or until a toothpick inserted into the center comes out clean. Do not overbake or the muffins will be dry. Let cool for about 5-10 minutes and enjoy warm.