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Coconut Cranberry Muffins

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
  • Total Time
    Prep: 15 min. Bake: 20 min.
  • Makes
    1 dozen


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


  • 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 zest.
  • Fill paper-lined muffin cups half full; sprinkle with remaining sugar. Bake at 400° until a toothpick comes out clean, 16-20 minutes. Cool for 5 minutes before removing to a wire rack.

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