Cranberry Coconut Muffins

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Ready In:
30mins
Ingredients:
12
Yields:
18 muffins
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ingredients

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directions

  • In bowl, stir together flour, sugar, 1/2 cup of the coconut, baking powder, baking soda, cinnamon and salt.
  • Whisk buttermilk, eggs, oil and vanilla; stir into flour mixture along with cranberries just until blended.
  • Spoon into lightly greased muffin tins, filling three-quarters full; sprinkle with remaining coconut.
  • Bake in 400F oven for about 20 minutes or until golden and firm to the touch.

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Reviews

  1. I more than halved the sugar to 1/3 cup and finely blended the cranberries in with the liquids, since I don't like biting into a sour cranberry. My coconut flakes were unsweetened and my cranberries were sweetened. Also substituted whole wheat for half of the flour. Very good, extremely light and fluffy muffins, and healthy-tasting with the whole wheat. A bit too baking powdery for my taste, I may experiment with that, as well. If you blend the cranberries like I did, be forewarned that the cranberry flavour pretty much disappears; the coconut flavour and texture becomes predominant.
     
  2. Beautiful and tasty muffins! I followed the recipe as written with the exception of adding dry cranberries instead of fresh. I would suggest chopping the cranberries up first. The coconut adds just enough sweetness to off-set the tartness of the cranberry. I will definitely make these again!
     
  3. I thought the muffins were great using the proportions as listed. I usually like to adjust something but couldn't find anything wrong with them. The texture was moist and fluffy. I did add nuts for more nutrition and texture which turned out well.
     
  4. I had some extra cranberries and coconut, and was on a muffin-baking binge. The result was the discovery and prompt making of this recipe. A slightly strange sounding combo that turned out pretty well. The texture of the coconut was a great counterpoint against the tart cranberries. In fact, that was the only downside to the muffins, is that the cranberries were just a little too on the tart side. I may increase sugar, or actually roll them in sugar before making again... but I will make these again! :)
     
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Tweaks

  1. I more than halved the sugar to 1/3 cup and finely blended the cranberries in with the liquids, since I don't like biting into a sour cranberry. My coconut flakes were unsweetened and my cranberries were sweetened. Also substituted whole wheat for half of the flour. Very good, extremely light and fluffy muffins, and healthy-tasting with the whole wheat. A bit too baking powdery for my taste, I may experiment with that, as well. If you blend the cranberries like I did, be forewarned that the cranberry flavour pretty much disappears; the coconut flavour and texture becomes predominant.
     

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