Best 5 Coconut Cranberry Muffins Recipes
Coconut Cranberry Muffins are a delightful treat that combines the tropical flavors of coconut with the tartness of cranberries. These muffins are perfect for breakfast, brunch, or as an afternoon snack. Whether you're a seasoned baker or just starting out, we've got the perfect recipe for you. Our collection of recipes offers a variety of options to suit your taste and dietary preferences, so you're sure to find the perfect coconut cranberry muffin recipe to satisfy your cravings.
Check out the recipes below so you can choose the best recipe for yourself!
CRANBERRY COCONUT MUFFINS
Make and share this Cranberry Coconut Muffins recipe from Food.com.
Provided by Dancer
Categories Quick Breads
Time 30m
Yield 18 muffins
Number Of Ingredients 12
Steps:
- In bowl, stir together flour, sugar, 1/2 cup of the coconut, baking powder, baking soda, cinnamon and salt.
- Whisk buttermilk, eggs, oil and vanilla; stir into flour mixture along with cranberries just until blended.
- Spoon into lightly greased muffin tins, filling three-quarters full; sprinkle with remaining coconut.
- Bake in 400F oven for about 20 minutes or until golden and firm to the touch.
HEALTHY FRESH CRANBERRY ORANGE COCONUT MUFFINS
I'm a sucker for all things coconut and now that we have healthier options for incorporating it I like to modify existing recipes. This is a healthier version of a classic Cranberry Orange muffin. I've eaten 2 just now and had to make myself stop. Original version of this I was inspired from is recipe #75662 on this site.
Provided by healthyrecipenut
Categories Breakfast
Time 35m
Yield 16 muffins, 16 serving(s)
Number Of Ingredients 14
Steps:
- NOTE: If not using coconut flour then you can probably use ½ cup of OJ. Coconut flour requires more liquid.
- Preheat oven to 400 degrees F.
- Line muffin tins with paper cups. - I love the new parchment ones they have in grocery stores now.
- In a bowl, stir together cranberries & regular sugar.
- In a large bowl sift together flours, oat bran, coconut flakes, baking powder, salt and brown sugar.
- Whisk eggs, OJ, and melted butter and then add to dry ingredients all at once and stir until moistened.
- Fold in sugared cranberries.
- Scoop into prepared muffins liners evenly .
- Sprinkle desired amount of Turbinado sugar on top of each.
- Bake at 400F for 20 minutes or until lightly brown and toothpick comes out cleanly.
COCONUT-CRANBERRY MUFFINS
You can use any dried fruit in place of the cranberries, I haven't tried it, but I'm sure it would be good.
Provided by riley_68
Categories Quick Breads
Time 35m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 400°F.
- Lightly spoon flour into dry measuring cups; level with knife. Combine flour, sugar, baking powder, and salt in a medium bowl, stirring with a whisk. Stir in cranberries; make a well in the center of the mixture.
- In a separate bowl, combine coconut milk, butter, lemon rind, vanilla, and egg. Add to flour mixture, stirring just until moist.
- Place 12 muffin cup liners in the pan. Spoon batter into lined cups. Sprinkle evenly with 2 teaspoons sugar. Bake for 20 minutes.
Nutrition Facts : Calories 225, Fat 7.5, SaturatedFat 5.2, Cholesterol 27.8, Sodium 151, Carbohydrate 37.6, Fiber 1.5, Sugar 19.4, Protein 3.2
COCONUT CRANBERRY MUFFINS
To me, a perfect day includes time in the kitchen baking a batch of goodies...and my husband would agree! I keep some of these muffins in the freezer for a fast anytime snack.-Janice Christofferson, Eagle River, Wisconsin
Provided by Taste of Home
Time 35m
Yield 1 dozen.
Number Of Ingredients 10
Steps:
- In a large bowl, combine the flour, 2/3 cup sugar, baking powder and salt. In a small bowl, combine the egg, milk, butter and vanilla. Stir into dry ingredients just until moistened. Fold in cranberries and zest. , Fill paper-lined muffin cups half full; sprinkle with remaining sugar. Bake at 400° until a toothpick comes out clean, 16-20 minutes. Cool for 5 minutes before removing to a wire rack.
Nutrition Facts :
SWEET POTATO, CRANBERRY, AND COCONUT MUFFINS FOR THANKSGIVING CELEBRATION
Categories Egg
Number Of Ingredients 13
Steps:
- Take a bowl, mix ground Flax seed, pastry flour, brown sugar, pumpkin pie spice, baking soda and salt. Take another bowl and add cranberries, applesauce, sweet potatoes, eggs, yogurt, milk and coconut; stir until the mixture gets blend well. Spray the nonstick spray into the pan and spoon the batter. Use some unsweetened coconut to sprinkle on the top of the muffins. Keep the pan in the oven and bake it for 30 to 35 minutes. For more Details read on http://www.ethanksgivingday.com/recipes/healthy-thanksgiving-recipes.html
Tips:
- For a sweeter muffin, add an extra 1/4 cup of sugar to the batter.
- If you don't have fresh cranberries, you can use frozen cranberries instead. Just thaw them before adding them to the batter.
- To make the muffins even more festive, top them with a sprinkle of powdered sugar or a drizzle of white chocolate before serving.
- These muffins are best when eaten fresh, but they can be stored in an airtight container at room temperature for up to 3 days.
- You can also freeze these muffins for up to 2 months. To freeze, place the muffins in a single layer in a freezer-safe bag or container. When you're ready to eat them, thaw them overnight in the refrigerator or at room temperature for a few hours.
Conclusion:
These coconut cranberry muffins are a delicious and festive treat that are perfect for any occasion. They're easy to make and can be enjoyed by people of all ages. So next time you're looking for a special muffin recipe, give these coconut cranberry muffins a try. You won't be disappointed!
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