Coconut Cherry Muffins (New & Improved)
- Ready In:
- 42mins
- Ingredients:
- 15
- Yields:
-
6 muffins
- Serves:
- 6
ingredients
- 1 cup flour (125g)
- 1 1⁄3 teaspoons baking powder
- 1⁄4 teaspoon salt
- 1⁄2 cup caster sugar (110mls/100g)
- 1⁄2 cup sweetened coconut
- 1 tablespoon coconut milk powder
- 1⁄2 cup milk (room temp)
- 1⁄2 teaspoon vanilla extract
- 1⁄2 teaspoon coconut extract
- 1⁄4 teaspoon almond extract
- 2 tablespoons unsalted butter (melted)
- 2 tablespoons sweet almond oil (can use canola or rapeseed)
- 1⁄2 egg (30mls)
- 1⁄3 cup glace cherries (chopped)
- 2 tablespoons sweetened coconut (topping)
directions
- Preheat oven to 180C/375F/gas4, lightly grease rims of muffin tin and line with 6 paper cases.
- Chop cherries into pieces and set aside.
- Into a large mixing bowl sift flour, baking powder, and salt. Sift coconut milk powder in, mix through and follow with sugar, mix again.
- Sprinkle in approx 1/4 cup of the sweetened coconut, distribute through then make a well in the centre.
- In a microwave safe measuring jug, gently heat butter until melted. Add oil, milk and extracts. Stir to combine.
- In a small dish lightly whisk egg. Remove 2 tablespoons and whisk into milk etc .
- Pour contents of jug into dry ingredients and fold together with a light hand.
- As batter starts to come together fold in remaining 1/4 cup coconut and cherries.
- Spoon batter into muffin cups filling 3/4 full and sprinkle tops with remaining 2 tablespoons of sweetened coconut.
- Bake in the centre of oven for 20-22 minutes.
- 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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