Cherry and Coconut Muffins

Cherry and Coconut Muffins combine a buttery, light and fluffy texture with a classic, well-loved flavour combination. So quick to put together and baked in under twenty minutes, they’re perfect when you fancy a sweet treat. But, despite how easy they are, and with simple ingredients like glacé cherries and desiccated coconut, you’ll amazed at the fantastic taste.

Wonderful as little cakes, or reheated and served with custard for an easy pudding.

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MUFFINS: QUICK & EASY

I’ve been making muffins for years and posted my first recipe, for Raspberry & White Chocolate Muffins, back in 2018. But it was only this year I rediscovered my love for them and came up with Genoa Cake Muffins. I think it was because, having developed mobility problems, I had to ease myself back into cooking with dishes that didn’t take a lot of time or effort. And when I fancied an easy, homemade sweet treat, muffins fitted the bill perfectly.

One of the reasons that muffins are so quick is that, unlike regular cakes, there’s no softening of the butter then creaming it with sugar before gradually adding the eggs. All you do is fold the dry ingredients plus your chosen add-ins and flavourings into the wet ingredients and sugar. Being relatively small, muffins don’t take long to bake either; under twenty minutes in most cases.

TIPS FOR MUFFIN MAKING

If you’ve never made muffins before, you’ll be pleased to know they’re dead simple. For the very best, light and fluffy muffins, there’s just a few general tips to follow.

• Prepping the muffin mix is quick, so gather and weigh all your ingredients first and preheat your oven.
• Don’t over-mix. To get a light muffin, fold the mixture just enough to combine the ingredients, even if it looks a bit lumpy.
• Use a skewer or cocktail stick to check if fully cooked. The skewer or stick should come out clean when they’re done. If not, cook for two more minutes and check again. Try not to overcook though, or they won’t be as light.

CHERRY AND COCONUT MUFFINS

Cherry and coconut is a very familiar flavour pairing, and for good reason. Because they taste so good together. But even I wasn’t prepared for just how good it can be in a buttery, light and fluffy muffin. I love them warm, either freshly baked or reheated in a microwave, but they’re still good at room temperature.

You’ll find full instructions and ingredient amounts for making 12 delicious Cherry and Coconut Muffins in the recipe card at the end. But I recommend you read on for tips and step-by-step images.

STEP 1: PREPARE THE DRY INGREDIENTS

For Cherry and Coconut Muffins, you start by sifting together self-raising flour, baking powder and a large pinch of salt. Although self-raising flour already contains raising agents (the clue is in the name), I like to give it an extra boost.

So that the chopped glacé cherries don’t stick together or sink to the bottom of the light batter, I put them in separate bowl and toss in a little of the sifted flour mixture.

STEP 2: WHISK THE WET INGREDIENTS WITH THE SUGAR

Traditionally, many muffin recipes contain buttermilk. But I use full-fat plain yogurt in mine, and in all my sweet and savoury scones too. Not only is yogurt more widely available, but I think it gives a light and fluffy texture.

I put the yogurt in a roomy bowl along with caster sugar, then I crack in 2 large eggs and pour in melted butter. Now you simply whisk everything together, ideally with electric beaters to speed things up. All you’re aiming for is to just amalgamate the ingredients and dissolve the sugar.

STEP 3: COMBINE BY FOLDING

Now we combine the mixes we made at steps 1 and 2. Start by folding the sifted flour into the wet yogurt mixture, followed by the cherries and desiccated coconut. Don’t worry if the whole thing looks a bit lumpy. This is fine as overmixing can result in a heavy muffin.

Once the raising agents in the flour are combined with the wet ingredients they’ll start working their magic. So don’t hang about, but straight away get the mixture into 12 paper cases placed in a deep muffin tray. I like to lightly press half a glacé cherry into the top of each one before transferring to the oven.

BAKING & STORING CHERRY AND COCONUT MUFFINS

In my (newish) electric fan oven, Cherry and Coconut Muffins take 19 minutes. Ovens will vary though, so be sure to check by inserting a cocktail stick or skewer. If the muffins are done, it should come out clean. If not, put them back in the oven but for no more than another two minutes before checking again. They can cook very quickly and won’t be as soft and light if you overbake them.

Cool the muffins on a wire rack before storing in an airtight container. I must admit I do like to eat one while they’re still just a little warm though!

Although they’re best eaten within 2 days (or can be frozen), like all muffins you can get the fluffy texture back again if you heat a slightly stale muffin in the microwave for just a few seconds. Warmed up, Cherry and Coconut Muffins make a quick and delicious dessert served with homemade custard.

If you made this recipe, do let me know how it went by leaving a comment and rating.

5 from 2 votes

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Cherry and Coconut Muffins

Buttery, light and fluffy muffins with a classic, well-loved flavour combination.

After a couple of days, try them reheated and served with custard for an easy, delicious pudding.

It's recommended that you read the accompanying blog post before starting the recipe.

Course Dessert, Snack, Cake

Cuisine European, World

Keyword quick, cupcake, easy

Prep Time 15 minutes

Cook Time 19 minutes

Total Time 32 minutes

Servings 12

Author Moorlands Eater

Ingredients

• 325 g self-raising flour
• 1 tsp baking powder
• 1 large pinch salt
• 175 g glacé cherries (chopped)
• 240 ml plain yogurt
• 200 g caster sugar
• 2 large eggs
• 120 g melted butter
• 75 g desiccated coconut
• 6 glacé cherries, cut in half (optional garnish)

Instructions

1. Preheat your oven to 200° C / 180° Fan /Gas 6 /400° F with a shelf just above the middle.

   Put a paper case into each hole of a 12-hole deep muffin tin.

2. Sift together the flour, baking powder, and salt, then set aside.

3. Toss the glacé cherries in a little of the flour mixture and set aside.

4. Put the yogurt, sugar, eggs, and melted butter in a large mixing bowl. Whisk together, preferably using electric beaters, until combined and the sugar is dissolved.

5. Gently fold in the flour, followed by the glacé cherries and desiccated coconut.

   Tip: for light muffins, try not overmix: it doesn't matter if the batter looks a little lumpy.

6. Divide the mixture equally between the 12 muffin cases. Optional: top each one with a half a glacé cherry, pressing down lightly.

7. Transfer to the middle shelf of the preheated oven and bake until a cocktail stick or skewer comes out clean: approximately 19 minutes.

8. Cool on a wire rack before storing in an airtight container.

   Best eaten within 2 days or can be frozen.

   Tip: heating in a microwave for a few seconds should bring back the fluffy texture of older muffins.

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