If you come to breakfast to my house tomorrow, you will be served these delicious Coconut and Cranberry Muffins with Maple Glaze!
I’ve made them today and I only made half of a recipe because I wanted to take pictures.
And they were gone in 3, 2, 1…
They left and I stayed, hungry for more.
So, I invite you to join me for breakfast at my house tomorrow, and enjoy these delicious muffins, over some coffee.
I’ll set a pretty table. I’ll even let you bring a guest!
There’s nothing I like to do better than serve food to people!!
These muffins are so easy, they will take you just 10 minutes to throw together, 15 to bake and 10 more to cool down. So, in less than an hour, you can be eating delicious glazed muffins.
Seriously, you can have these before your 4th cup of coffee. (Don’t be ashamed to admit it, you are a coffee drinking machine in the morning. Or is it just me?)
Regardless, make sure you don’t skip the glaze, though. It makes all the difference. And, really, how often do you have glazed muffins for breakfast? Probably not often enough!
So, maybe you should wake up an hour before everyone else tomorrow, whip a batch of this up, and be the hero for a day!! (or for two days, in my case, today and tomorrow!)
Coconut and Cranberry Muffins with Maple Glaze
These Coconut and Cranberry muffins with Maple Glaze will be everyone's new favorite! How often do you make glazed muffins for breakfast! Probably not often enough! Come join me and learn how to make these easy peasy muffins!
- 1 1/2 cups all-purpose flour
- 1/2 cup shredded coconut
- 1/2 cup dried cranberries
- 3/4 cups white sugar
- 1/2 teaspoon salt
- 2 teaspoons baking powder
- 1/3 cup melted coconut oil
- 1 egg
- 1/2 cup buttermilk
- 1 1/2 teaspoons vanilla extract
- 1 cup powdered sugar sifted
- 4 tablespoons milk
- 4 teaspoons maple syrup
Pre-heat oven to 375F.
Mix all-purpose flour, coconut, cranberries, sugar, salt, and baking powder in a bowl.
In a measuring cup, mix melted coconut oil, egg, buttermilk, and vanilla. Whisk them together.
Add wet ingredients to dry ingredients.
Mix until just combined.
Pour into lined muffin tins.
Bake for 15-20 minutes, until just browned. Don’t overbake, or muffins will be dry and tough when they cool.
Mix all ingredients together and pour over muffins. If it seems too runny, add a bit more powdered sugar. If glaze seems too stiff, add more milk or maple syrup, 1/2 teaspoon at a time. A little bit of liquid will go a long way!
Esperou eu viajar pra fazer essa gostosura…. hahaha
I’d love to join you! These sound amazing! No wonder they disappeared so fast!
Thank you, Lisa! I would love to share these Coconut muffins with you!
Alida | Simply Delicious
Those muffins look just delicious. Love that glaze!
Thank you, Alida!! 🙂
I love the combination of cranberries and coconut – it’s absolutely delicious! These muffins look like such a delicious idea for a sweet breakfast ♥
Thank you, Natalie!!! It’s the perfect breakfast at my house 🙂
What an AMAZING idea!!! Beautiful presentation. This is absolutely fantastic!!! One of my favs! Cannot wait to try this! Love!
Thanks a bunch, Veena!!
what a delicious muffin I just love coconut!
Thank you, Claudia!!
Christine @ Happy Veggie Kitchen
These are absolutely stunning. And yesssss to drinking lots of coffee in the morning while baking muffins – I can’t think of a better way to spend the morning.
Thank you, Christine!!
These look so amazing. I bought some shredded coconut the other day to do some recipe developing but I think I want to make these muffins instead! Did you use sweet or unsweetened shredded coconut?
I used unsweetened shredded coconut, but the sweetened should be fine, maybe tone back the sugar by a tablespoon 🙂 thanks April!