Cherry Coconut Muffins- courtesy of Victoria Wilde

Posted December 2nd, 2011 in Breakfast, Desserts, Recipe

1 3/4 cup all-purpose flour

1 tsp baking powder

1/4 tsp baking soda

1/2 tsp salt

4 tbsp coconut oil

1/2 cup granulated sugar

1 egg plus 1 egg yolk

1 tsp vanilla extract

4 ounces Greek yogurt

1/2 cup shredded coconut

1/2 cup dark, sweet cherries, Drain one Can Oregon Fruit Dark Sweet Cherries, chop about half the cherries in the can. (I ate the rest while I baked but you can save for tossing on your morning cereal or top some yogurt)

Line a 12-cup muffin tin with paper liners or spray with cooking spray and heat the oven to 400 F.

In a medium bowl, whisk together flour, baking powder, baking soda and salt.  Set aside.

In a large bowl, cream together coconut oil and sugar until fluffy and smooth.  Add egg, then egg yolk, beating to combine well.  Add Greek yogurt and vanilla extract, followed by coconut.

Slowly add flour mixture to the wet ingredients.  Once everything is combined, add cherries and fold together.  The muffin batter will be thick like cookie dough.

Using a medium ice cream scoop (about 1/4 cup/4 tbsp), fill each muffin cup about 3/4 full.  Bake in the middle of the oven for 18-20 minutes.

Remove from the oven and allow to cool in the pan for 4-5 minutes.  Remove and allow muffins to cool completely on a wire rack.  Enjoy that coconut smell and eat!



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  1. I didn’t see what temperature is the oven to be set. I get many recipes and print for my grand-daughter and my wife, this is the reason all info is needed.

    Thank you,

  2. I apologize, I went back over the info and saw the temp. Somehow I over looked it before.

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