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Coconut and Cranberry muffins with maple glaze

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!

Course Breakfast
Cuisine American
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 8 muffins
Calories 280 kcal


  • 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

Maple Glaze

  • 1 cup powdered sugar sifted
  • 4 tablespoons milk
  • 4 teaspoons maple syrup


  1. Pre-heat oven to 375F.
  2. Mix all-purpose flour, coconut, cranberries, sugar, salt, and baking powder in a bowl.
  3. In a measuring cup, mix melted coconut oil, egg, buttermilk, and vanilla. Whisk them together.
  4. Add wet ingredients to dry ingredients.
  5. Mix until just combined.
  6. Pour into lined muffin tins.
  7. Bake for 15-20 minutes, until just browned. Don’t overbake, or muffins will be dry and tough when they cool.

Maple Glaze

  1. 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!
Nutrition Facts
Coconut and Cranberry Muffins with Maple Glaze
Amount Per Serving
Calories 280
* Percent Daily Values are based on a 2000 calorie diet.