Coconut Cherry Muffins (New & Improved)

“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!”
READY IN:
42mins
SERVES:
6
YIELD:
6 muffins
UNITS:
US

Ingredients Nutrition

Directions

  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.).

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: