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Cranberry Coconut Muffins

Cranberry Coconut Muffins recipe image
These Cranberry Coconut Muffins are the perfect balance of sweet and tart, making them an irresistible treat for breakfast or an afternoon snack. The tender crumb is studded with juicy cranberries and fragrant coconut, creating a delightful texture that melts in your mouth. They are wonderfully moist thanks to the buttermilk and oil, while the warm spices of cinnamon add a cozy, comforting aroma. Ideal for holiday mornings or weekend brunches, these muffins bring a festive flair to any table. Simple to mix up with pantry staples, they bake quickly and are sure to become a family favorite. Serve them warm with a cup of coffee or tea for a truly satisfying start to your day.
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 18
Calories: 135.8
Dietary: Vegetarian
Description
These Cranberry Coconut Muffins are the perfect balance of sweet and tart, making them an irresistible treat for breakfast or an afternoon snack. The tender crumb is studded with juicy cranberries and fragrant coconut, creating a delightful texture that melts in your mouth. They are wonderfully moist thanks to the buttermilk and oil, while the warm spices of cinnamon add a cozy, comforting aroma. Ideal for holiday mornings or weekend brunches, these muffins bring a festive flair to any table. Simple to mix up with pantry staples, they bake quickly and are sure to become a family favorite. Serve them warm with a cup of coffee or tea for a truly satisfying start to your day.
Ingredients
  • 2 cup All-purpose flour
  • 3/4 cup Granulated sugar
  • 3/4 cup Sweetened
Directions
  1. 1
    Preheat oven to 400&# 194;°F (200ðC) and line a standard muffin tin with paper liners or grease lightly.
  2. 2
    In a large bowl, whisk together 2 cups all-purpose flour, 3/4 cup granulated sugar, 1/2 cup shredded coconut, 1 tablespoon baking powder, 1 teaspoon baking soda, 1/2 teaspoon cinnamon, and 1/4 teaspoon salt.
  3. 3
    In a separate medium bowl, whisk 1 1/4 cups buttermilk, 2 eggs, 1/4 cup vegetable oil, and 1 teaspoon vanilla extract until smooth.
  4. 4
    Pour the wet ingredients into the dry ingredients and stir gently with a spatula just until combined; do not overmix.
  5. 5
    Fold in 1 cup chopped cranberries carefully to distribute them evenly throughout the batter.
  6. 6
    Spoon the batter into the prepared muffin cups, filling each about three-quarters full.
  7. 7
    Sprinkle the remaining 1/4 cup shredded coconut over the top of each muffin.
  8. 8
    Bake for 18-22 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean.
  9. 9
    Allow muffins to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

Nutrition Facts

Servings 18

Amount Per Serving
Calories 135.8kcal
% Daily Value *
Total Fat 0.3g1%
Saturated Fat 0.1g1%
Cholesterol 0.0mg0%
Sodium 0.6mg1%
Total Carbohydrate 30.3g11%
Dietary Fiber 0.7g3%
Sugars 10.1g
Protein 2.7g6%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: muffins, cranberry, coconut, breakfast, baking, dessert, snack, brunch, fruit, spiced, moist, fluffy, holiday, christmas, thanksgiving, easy, homemade, treat, pastry
Read it online: https://www.chefs-mate.com/recipe/cranberry-coconut-muffins/