Coconut Cranberry Muffins Recipe

3 1 1
Publisher Photo

Coconut Cranberry Muffins Recipe

Read Reviews
3 1 1
Publisher Photo
To me, a perfect day includes time in the kitchen baking a batch of goodies...and my husband would agree! I keep some of these muffins in the freezer for a fast anytime snack.—Janice Christofferson, Eagle River, Wisconsin
MAKES:
12 servings
TOTAL TIME:
Prep: 15 min. Bake: 20 min.
MAKES:
12 servings
TOTAL TIME:
Prep: 15 min. Bake: 20 min.

Ingredients

  • 2 cups all-purpose flour
  • 2/3 cup plus 2 teaspoons sugar, divided
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 egg, lightly beaten
  • 2/3 cup light coconut milk
  • 1/4 cup butter, melted
  • 1/2 teaspoon vanilla extract
  • 1 cup dried cranberries
  • 1 teaspoon grated lemon peel

Directions

In a large bowl, combine the flour, 2/3 cup sugar, baking powder and salt. In a small bowl, combine the egg, milk, butter and vanilla. Stir into dry ingredients just until moistened. Fold in cranberries and peel.
Fill paper-lined muffin cups half full; sprinkle with remaining sugar. Bake at 400° for 16-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing to a wire rack. Yield: 1 dozen.
Originally published as Coconut Cranberry Muffins in Taste of Home's Holiday & Celebrations Cookbook Annual 2010, p40

Nutritional Facts

1 each: 212 calories, 6g fat (4g saturated fat), 28mg cholesterol, 154mg sodium, 37g carbohydrate (19g sugars, 1g fiber), 3g protein.

  • 2 cups all-purpose flour
  • 2/3 cup plus 2 teaspoons sugar, divided
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 egg, lightly beaten
  • 2/3 cup light coconut milk
  • 1/4 cup butter, melted
  • 1/2 teaspoon vanilla extract
  • 1 cup dried cranberries
  • 1 teaspoon grated lemon peel
  1. In a large bowl, combine the flour, 2/3 cup sugar, baking powder and salt. In a small bowl, combine the egg, milk, butter and vanilla. Stir into dry ingredients just until moistened. Fold in cranberries and peel.
  2. Fill paper-lined muffin cups half full; sprinkle with remaining sugar. Bake at 400° for 16-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing to a wire rack. Yield: 1 dozen.
Originally published as Coconut Cranberry Muffins in Taste of Home's Holiday & Celebrations Cookbook Annual 2010, p40

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forCoconut Cranberry Muffins

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
sracieflea User ID: 7635228 61987
Reviewed Jan. 26, 2014

"These muffins were okay. A bit floury and a little dry, even without overstirring. I've made dozens of different recipes for muffins and this batter was very thick and not normal muffin consistency. The combination of cranberry and lemon is good, but overpowers the coconut. Might benefit from adding more liquid, cooking a bit longer on a lower temp and toasted coconut on top."

Loading Image