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!
Course Breakfast
Cuisine American
Prep Time 10 minutesminutes
Cook Time 15 minutesminutes
Total Time 25 minutesminutes
Servings 8muffins
Calories 280kcal
Ingredients
1 1/2cupsall-purpose flour
1/2cupshredded coconut
1/2cupdried cranberries
3/4cupswhite sugar
1/2teaspoonsalt
2teaspoonsbaking powder
1/3cupmelted coconut oil
1egg
1/2cupbuttermilk
1 1/2teaspoonsvanilla extract
Maple Glaze
1cuppowdered sugarsifted
4tablespoonsmilk
4teaspoonsmaple syrup
Instructions
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.
Maple Glaze
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!