Coconut Crunch Muffins

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READY IN: 30mins
Recipe by Chef mariajane

This is such a delicious muffin - fantastic for a breakfast muffin with a great cup of coffee!! You can replace the Europe's Best 4-Field Berry Mix with Caribbean Treasure. Simply chop up the frozen fruit before folding into the batter. To toast the coconut, place on a baking sheet and bake in a preheat oven (350F) for 8-20 minutes. Mix around every few minutes.

Ingredients Nutrition


  1. Preheat oven to 375°F Grease a 12 cup muffin pan or line with paper liners.
  2. MUFFINS: Combine evaporated milk and lemon juice in a large bowl; milk will thicken. Whisk in next 5 ingredients. Add frozen fruit and stir lightly until just combined into batter.
  3. Spoon batter into muffin cups.
  4. TOPPING: Sprinkle each muffin with 1 tablespoons toasted cococnut.
  5. Bake in preheated oven 25-30 minutes, or until a toothpick inserted in the center comes out clean. Let muffins sit for 10-15 minutes before removing from pan. Cool on a wire rack.

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