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Healthy Cherry Coconut Muffins

These Healthy Cherry Coconut Muffins are perfect for your next breakfast when you’re running out the door!

Cherry Coconut Muffins

 

My name is Paige, and I have a coconut addiction to these Healthy Cherry Coconut Muffins. Maybe it’s because it’s summertime, but coconut has been all up in everything I consume lately.

Coconut La Croix is literally the best thing EVER and chocolate ZICO coconut water tastes like delicious YooHoo on steroids. So, when I decided to use the last bit of my Bing cherries for some muffins, the product was phenomenal!

THESE ARE SO GOOD.

I’m not even joking, I can’t handle how good they are. They’re SO moist. Like, when I went to stack them on top of each other the bottom one got sufficiently squished.

And, who knew that coconut and cherries were a match made in heaven? Not me. But I’m glad I know now! The coconut flavor is subtle, but perfect next to the tangy and juicy chunks of cherry. Mmmmmmmmm.

If you have overnight guests or you need a quick brunch recipe… these are your girls. Run to make them NOW. Okay, I’ll stop being bossy, I’m a Virgo ya know.

Cherry Coconut Muffins

 

Cherry Coconut Muffins

Would you just look at those?

Cherry Coconut Muffins

 

Cherry Coconut Muffins

 

Cherry Coconut Muffins

 

Cherry Coconut Muffins

MOIST.

Cherry Coconut Muffins

 

Cherry Coconut Muffins

Cherry Coconut Muffins

Yield: 9 Muffins
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes

Ingredients

  • 1 1/4 cup all-purpose flour
  • 1 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup butter, melted and cooled
  • 1/3 cup granulated sugar
  • 1 cup greek yogurt, at room temp
  • 1 large egg, at room temp
  • 1 tsp coconut extract
  • 1/4 cup shredded coconut
  • 1 rounded cup fresh cherries, pitted and roughly chopped (I used Bing cherries)

Instructions

  1. Preheat oven to 375 degrees Fahrenheit. Spray muffin tin with non-stick spray or line with paper liners.
  2. In a medium bowl, whisk together flour, baking powder, and salt.
  3. In a separate bowl, whisk together egg, sugar, butter, yogurt, and coconut extract. Stir into dry ingredients until just combined. Fold in pitted cherries and the juices that have seeped from them.
  4. Using an ice cream scoop, divide batter among prepared muffin cups then and the top with shredded coconut.
  5. Bake until a tester inserted into the center comes out batter-free, about 20-25 minutes. Transfer muffins to a rack and let cool.

Did you make this recipe?

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Kombucha Mimosa - My Modern Cookery

Monday 17th of October 2016

[…] Cherry Coconut Muffins […]

Jenny K.

Monday 18th of July 2016

Paige - I am excited to see this recipe for the coconut cherry muffins! I've never tried a fresh cherry until this year. (What I've been missing!) Sooo tasty. And I'm with you on the coconut train, so this recipe will be made at our house in the near future. Mm-mm! Thanks :)

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