Cranberry Coconut Muffins
Recipe type: Breakfast
Total time: 
Serves: 12
A fluffy cranberry muffin with the tropical smell and taste of coconut to wake you up happy :)
  • 2 cups all purpose flour
  • ¾ cup granulated sugar
  • ½ cup shredded coconut (if using sweetened, you can reduce sugar to ½ cup)
  • 1 Tablespoon baking powder
  • 1 teaspoon baking soda
  • ¼ tsp salt
  • 1¼ cups buttermilk or sour cream
  • 2 large eggs
  • ¼ cup vegetable oil
  • 1 tsp vanilla
  • ½ tsp coconut extract (optional - if you don't have it, they'll still taste great)
  • 1 cup chopped fresh cranberries (a food processor does this easiest)
  • ⅓ cup coconut + 2 Tbsp sugar for topping
  1. Preheat oven to 400 degrees Fahrenheit.
  2. In large bowl, whisk together flour, sugar, ½ cup coconut, baking powder, baking soda and salt.
  3. In smaller bowl, whisk together buttermilk, eggs, oil, and extracts. Pour over dry ingredients and stir just until well combined. Sprinkle chopped cranberries in and stir gently to combine.
  4. Divide over 12 paper-lined muffin cups. Combine ⅓ cup coconut with 2 Tbsp sugar and sprinkle evenly over muffins.
  5. Bake for 18-20 minutes, until edges are golden and tops are firm to the touch. Let cool in pan for 5 minutes before removing to cooling rack.
Recipe by Hidden Ponies at