Coconut-Cranberry Muffins

More baking, more cranberries! Woot!

Another goodie from CL – i didn’t change much of the original recipe

Coconut-Cranberry Muffins


  • 2 cups all-purpose flour
  • 2/3 cup sugar
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 cup sweetened dried cranberries
  • 2/3 cup light coconut milk
  • 1/4 cup butter, melted
  • 1 teaspoon grated lemon rind
  • 1/2 teaspoon vanilla extract
  • 1 large egg, lightly beaten
  • 2 teaspoons sugar


  1. Preheat oven to 400°.
  2. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 3 ingredients (through salt) in a medium bowl, stirring with a whisk. Stir in cranberries; make a well in center of mixture. Combine coconut milk and next 4 ingredients (through egg), stirring well with a whisk. Add to flour mixture, stirring just until moist.
  3. Place 12 muffin cup liners in muffin cups. Spoon batter into lined cups. Sprinkle evenly with 2 teaspoons sugar. Bake at 400° for 20 minutes or until muffins spring back when touched lightly in center. Remove muffins from pans immediately; place on a wire rack.



I used a touch less sugar than the recipe calls for to put on the top and thought it was fine! I never have lemons on hand, so i use frozen zest and that works out just fine!

Good flavor!

200 calories a muffin seems high for how small and cute they are, but i guess my breakfast quesadilla is 300…