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Coconut Cherry Muffins (New & Improved)

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“On recently receiving a great review on a recipe I posted some time ago it reminded me of the changes I've since made. Although in essence the recipe is pretty similar, tweaks here and there have raised this muffin's game!”
6 muffins

Ingredients Nutrition


  1. Preheat oven to 180C/375F/gas4, lightly grease rims of muffin tin and line with 6 paper cases.
  2. Chop cherries into pieces and set aside.
  3. Into a large mixing bowl sift flour, baking powder, and salt. Sift coconut milk powder in, mix through and follow with sugar, mix again.
  4. Sprinkle in approx 1/4 cup of the sweetened coconut, distribute through then make a well in the centre.
  5. In a microwave safe measuring jug, gently heat butter until melted. Add oil, milk and extracts. Stir to combine.
  6. In a small dish lightly whisk egg. Remove 2 tablespoons and whisk into milk etc .
  7. Pour contents of jug into dry ingredients and fold together with a light hand.
  8. As batter starts to come together fold in remaining 1/4 cup coconut and cherries.
  9. Spoon batter into muffin cups filling 3/4 full and sprinkle tops with remaining 2 tablespoons of sweetened coconut.
  10. Bake in the centre of oven for 20-22 minutes.
  11. NB If you like your muffins large, fill just 5 muffin cups and bake for 25-28 minutes (This recipe also works equally well if doubled.).

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