Browned Butter Chocolate Chip Muffins with Toasted Coconut and Almonds

I was recently asked by Rizzi from The New York  Baking Company if I would like to review some silicone baking cups.  Of course, I said yes!!!  Too well I remembered days of having to buy paper muffin cups again and again.  Or, if I didn't use the cups, I'd have to grease my pans and hope that the muffins would leave intact.  But, I'd heard a lot of good things about silicone products, how they make baking and cleanup so easy, how you never have to worry about greasing anything ever again.  I couldn't wait to put them to the test.   

 

As you can see, the baking cups come in beautiful bright colors.

I decided to make one of my favorite recipes for chocolate chip muffins from King Arthur Flour.  But, this time, I wanted to change things up a little.  So, I used browned butter, subbed in some brown sugar, and topped them off with toasted coconut and almonds.  Into the gorgeous, brightly colored silicone cups went the batter and I sat back to wait for them to bake up.

With eager hands, I took them out of the oven, let them cool, and then set about to remove the muffin from the cup.  1-2-3, out it came!  Not a bit was left on the cups and the muffins were perfectly intact.  Cleanup was a breeze too.  I was super happy.  You can bet that I'll be using these again and again!   

As for the muffins themselves, I loved how the toasted coconut and almonds gave some crunchiness to each bite.  The rest of it was soft, moist, and yummy!  If you'd like to get your hands on these cups yourself, just follow the link above. 

Thanks New York Baking Company for this great opportunity!    
 

Product Name: Silicone Baking Cups

Brand: The New York Baking Company

RRP: $8.95

Material: BPA free silicone

Browned Butter Chocolate Chip Muffins with Toasted Coconut and Almonds (adapted from King Arthur Flour)

1/2 c. browned butter
3/4 c. sugar
1/4 c. brown sugar
2 tsp. baking powder
1/2 tsp. salt
1 tsp. vanilla
2 eggs
1/2 c. milk (I used 1/4 c. Greek yogurt + 1/4 c. water)
2 c. all-purpose flour
1 c. semisweet chocolate chips
3/4 c. toasted coconut
sliced almonds

Line the muffin with with the silicone baking cups or paper liners.  Combine the browned butter with the sugars.  Beat in the eggs and vanilla.  Mix in the milk.  Stir in the baking powder, salt, and flour until just combined.  Fold in the chocolate chips. 

Divide the batter into the muffin cups.  Top each with 1 Tbsp. toasted coconut and some sliced almonds.  Bake at 350F for 30 minutes, or until a toothpick comes out clean when inserted in the center.  

Makes 12-14 muffins

Disclaimer:  I was not paid for this review.  All opinions in it are solely mine.