Cranberry Coconut Muffins

READY IN: 30mins
Recipe by Dancer


Top Review by seblack10

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.

Ingredients Nutrition


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

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