Best Coconut Cherry Muffins Recipes

SOUR CHERRY MUFFINS WITH COCONUT STREUSEL

Steps:

• Preheat the oven to 375 degrees. Grease 12 standard muffin cups with butter. Drain the sour cherries and dry them on paper towels.
• Make the Coconut Streusel by stirring together the flour and brown sugar in a small bowl. Using a pastry blender or your fingers, cut in or rub in the butter until the mixture is crumbly. Stir in the coconut. Set aside.
• Make the muffins by stirring together the flour, sugar, baking powder and salt in another bowl.
• In still another bowl, whisk together the melted butter, eggs and half-and-half. Make a well in the center of the dry ingredients and add the egg mixture. Beat until thick and creamy. The batter will be slightly lumpy. Do not overmix.
• Spoon the batter into each muffin cup, filling 1/3 full. Drop in a few cherries and add batter just to cover and then drop in a few more cherries. Spoon on more batter until the cups are filled level with the rims. Sprinkle each with 1 heaping tablespoon of the Coconut Streusel.
• Bake until golden, dry, and springy to the touch, 20-25 minutes. Transfer the pan to a wire rack and let cool for 5 minutes. Turn out the muffins. Serve warm or at room temperature.

COCONUT CHERRY MUFFINS

Steps:

• Preheat oven to 190C/375F/gas 5.
• Sift into a large bowl flour, baking powder, salt and caster sugar finally adding coconut.
• Cut cherries into pieces.
• In separate bowl whisk egg, milk, vanilla extract and oil until smooth.
• Make a well in centre of dry ingredients and add egg mixture, stir until just combined.
• Add cherries being careful not to overwork the batter.
• Spoon into greased or paper lined muffin cups 3/4 full.
• Topping. Mix remaining sugar and coconut, sprinkle evenly on top of muffins.
• Bake at 375 (Gas 5) for 20-25 minutes.

SOUR CHERRY MUFFINS WITH COCONUT STREUSEL

Steps:

• Preheat oven to 375°.
• Grease 12 standard muffin cups with butter or butter-flavored nonstick cooking spray.
• Streusel--stir together the brown sugar and flour in a small bowl.
• Using a pastry cutter or your fingers, cut or rub in the butter until the mixture is crumbly.
• Stir in the coconut; set aside.
• To make the muffins--in a bowl, stir together the flour, sugar, baking powder, and salt.
• In another bowl, whisk together the melted butter, eggs, and half-and-half.
• Make a well in the center of the dry ingredients and add the egg mixture.
• Beat until thick and creamy.
• The batter will be slightly lumpy; do not over mix.
• Spoon the batter into each muffin cup, filling it one-third full.
• Drop in a few cherries, add batter just to cover, and then drop in a few more cherries.
• Spoon on more batter until the cups are filled level with the rims.
• Sprinkle each with 1 heaping tablespoon of coconut streusel.
• Bake until golden, dry, and springy to the touch, 20-25 minutes.
• Transfer the pan to a wire rack and let cool for 5 minutes.
• Unmold the muffins; serve warm or at room temperature.

CHERRY AND COCONUT MUFFINS

Steps:

• preheat the oven to 175c/300/f gas 4
• place all your ingredients into a bowl keeping back the cherries and coconut and use an electric whisk to beat together for at least 2-3 minutes
• add your coconut and quarter your cherries leaving 18 out to top before putting in the oven
• place mix in cupcake cases and place whole cherries on top of the mixture
• bake in the oven for 20 minutes or till skewer comes out clean. place on a colling rack when cooled these can be frozen for 3 months in an air tight container or last 2 days if not freezing