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 1/2cupsall-purpose flour
1/3cupmelted coconut oil
1 1/2teaspoonsvanilla extract
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!
Coconut and Cranberry Muffins with Maple Glaze
Amount Per Serving
* Percent Daily Values are based on a 2000 calorie diet.