Cranberry Coconut Muffins
Bursting with vibrant flavors and a tropical twist, these Cranberry Coconut Muffins are a delightful way to start your day or satisfy a sweet tooth. Made with tart, coarsely chopped cranberries and unsweetened shredded coconut, each bite delivers a perfect balance of tangy and nutty flavors. A hint of fresh orange zest and vanilla extract adds a fragrant citrus aroma, while the fluffy, moist texture is achieved through a simple blend of pantry staples. Perfect for breakfast, brunch, or an afternoon snack, these muffins are easy to make in just 35 minutes from prep to finish. Whether you use fresh or frozen cranberries, these muffins are as visually appealing as they are delicious, with their festive pops of red and toasty coconut flecks. Serve them warm, pair them with coffee, or tuck them into lunchboxes for a wholesome treat everyone will love!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 0.75 cups Granulated sugar
- 2 teaspoons Baking powder
- 0.25 teaspoons Salt
- 0.5 cups Unsweetened shredded coconut
- 1 cups Fresh or frozen cranberries (coarsely chopped)
- 2 large Eggs
- 0.75 cups Milk
- 0.25 cups Vegetable oil
- 1 teaspoons Vanilla extract
- 1 teaspoons Orange zest
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or grease the cups lightly with nonstick spray.
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, salt, and shredded coconut.
Add the chopped cranberries to the dry mixture and toss to coat them. This prevents the cranberries from sinking to the bottom of the muffins during baking.
In a separate medium mixing bowl, whisk together the eggs, milk, vegetable oil, vanilla extract, and orange zest until well combined.
Pour the wet ingredients into the dry ingredients and gently fold the mixture together with a spatula. Be careful not to overmix; the batter should be just combined.
Spoon the batter evenly into the prepared muffin tin, filling each cup about two-thirds full.
Bake the muffins in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffin tin from the oven and let the muffins cool in the tin for 5 minutes. Then, transfer them to a wire rack to cool completely.
Serve the muffins warm or at room temperature. Enjoy as a delightful breakfast treat or midday snack!
Nutrition Facts
Calories |
2544 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 95.4 g | 122% | |
| Saturated Fat | 37.3 g | 186% | |
| Polyunsaturated Fat | 33.7 g | ||
| Cholesterol | 388 mg | 130% | |
| Sodium | 1728 mg | 75% | |
| Total Carbohydrate | 388.0 g | 141% | |
| Dietary Fiber | 23.1 g | 82% | |
| Total Sugars | 173.1 g | ||
| Protein | 47.5 g | 95% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 351 mg | 27% | |
| Iron | 15.0 mg | 83% | |
| Potassium | 1132 mg | 24% | |
*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.
