These soft and fluffy cranberry coconut muffins have a hint of zesty lime. Perfect for lunches, or just a snack.
It’s that awkward time of year here.
The time of year when it’s not quite warm, but not totally cold. When you want to pack away those boots and parkas, but you just know that Mother Nature probably has some tricks up her sleeve. (We always get an April snowstorm. Always).
The time of year when you are dying for freshly picked strawberries, or maybe some rhubarb, but know they won’t be arriving for another month or so.
I don’t know about you, but I am dunzo with winter. I am ready for sunny warm afternoons, fresh flowers, fresh produce, and lots of outdoor time!
And while I am anxiously awaiting fresh berry season, I used frozen cranberries for these cranberry coconut muffins and they were just perfect!
These cranberry coconut muffins are a hybrid ‘winter-summer’ kind of deal.
You have wintery cranberries. (Frozen, too!)
Then you have tropical lime, and coconut.
And together they create a delicious flavor contrast that is seriously delicious. Seriously!
Also great about these cranberry coconut muffins: so easy!
No fancy glazes, or streusels, or crumbles or any extras. Just muffins, in the muffin papers, sprinkled with a little extra coconut.
The coconut toasts while they bake up, the cranberries get all juicy and burst, and you have a seriously flavor explosion in each bite of the muffin.
So let’s have our summer/winter muffin hybrid. And I will keep waiting for those fresh berries!
Cranberry Coconut Muffins
- 2 cups all purpose flour (250g)
- 1/2 cup shredded coconut
- 3 teaspoons baking powder
- 1/2 teaspoon salt
- 3/4 cups sugar
- zest from 1 lime
- 1 egg
- 1 cup milk
- 1/4 cup vegetable oil
- 2 cups cranberries (frozen or fresh, if frozen don't worry about thawing)
- 13 extra teaspoons of shredded coconut (for sprinkling)
- Pre-heat oven to 400°F. Line muffin tray with muffin papers (medium/large) and set aside.
- In a large bowl, combine the flour, coconut, baking powder, salt, sugar and lime zest. Mix until completely combined.
- In a separate medium bowl, beat the egg. Add the milk and the oil, and mix until completely combined.
- Stir the wet ingredients into the dry ingredients and stir to combine. Do not over mix.
- Gently fold in the cranberries.
- Spoon the batter into the muffin papers, filling ¾ or so full.
- Sprinkle the top of each muffin with a teaspoon of coconut.
- Bake for 18-22 minutes, until a toothpick comes out clean. Mine were perfect in 20 minutes.
- Allow to cool 10 or so minutes in the muffin pans before turning out onto a wire rack to cool completely.
Muffins adapted from AllRecipes