Coconut Cherry Muffins
Bursting with tropical goodness and a pop of fruity sweetness, these Coconut Cherry Muffins are the perfect anytime treat. Made with tender shredded coconut, juicy cherries, and a hint of almond and vanilla extract, these muffins strike the perfect balance between exotic and comforting flavors. The buttermilk ensures a moist crumb, while an optional sprinkle of coarse sugar adds a delightful crunch. With just 15 minutes of prep time, these easy-to-make muffins are ideal for breakfast, brunch, or a snack on the go. Whether you use fresh or frozen cherries, every bite delivers a luscious combination of textures and flavors that will leave you craving more. Perfect for coconut and cherry lovers alike, these muffins are a must-try!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 cups all-purpose flour
- 0.75 cup granulated sugar
- 2 teaspoons baking powder
- 0.5 teaspoon baking soda
- 0.25 teaspoon salt
- 1 cup unsweetened shredded coconut
- 0.75 cup buttermilk
- 0.5 cup vegetable oil
- 2 pieces large eggs
- 1 teaspoon pure vanilla extract
- 0.5 teaspoon almond extract
- 1.5 cups fresh or frozen cherries (pitted and halved)
- 2 tablespoons optional: coarse sugar for topping
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or lightly grease it with cooking spray.
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, salt, and shredded coconut until well combined.
In a medium bowl, whisk together the buttermilk, vegetable oil, eggs, vanilla extract, and almond extract until smooth and creamy.
Pour the wet ingredients into the bowl with the dry ingredients. Using a spatula, gently fold the mixture together until just combined. Be careful not to overmix.
Gently fold in the cherries, ensuring they are evenly distributed throughout the batter.
Divide the batter evenly among the muffin cups, filling each about ¾ full. If desired, sprinkle a small amount of coarse sugar on top of each muffin for a crunchy topping.
Bake in the preheated oven for 18–20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffins from the oven and let them cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Serve warm or at room temperature. Enjoy your Coconut Cherry Muffins!
Nutrition Facts
Calories |
3430 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 177.6 g | 228% | |
| Saturated Fat | 69.9 g | 350% | |
| Polyunsaturated Fat | 67.6 g | ||
| Cholesterol | 392 mg | 131% | |
| Sodium | 2490 mg | 108% | |
| Total Carbohydrate | 433.6 g | 158% | |
| Dietary Fiber | 26.6 g | 95% | |
| Total Sugars | 221.5 g | ||
| Protein | 51.3 g | 103% | |
| Vitamin D | 4.4 mcg | 22% | |
| Calcium | 351 mg | 27% | |
| Iron | 17.1 mg | 95% | |
| Potassium | 1658 mg | 35% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
