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These muffins with cherries are incredibly moist, tender and fluffy. Shredded coconut gives them an irresistible aroma. Sour cherries make the mini cakes taste heavenly fruity and sweet tart. They are also very quick and easy to make. You can find a detailed cherry muffin recipe with the exact quantities and step-by-step instructions below.
Moist cherry muffins with coconut
These cherry muffins taste incredibly moist and fluffy at the same time thanks to the shredded coconut. They also have a particularly delicate aroma. If you like pastries with coconut, then try my coconut cookies, the vegan coconut cake or the coconut cookies with chocolate too.
The sour cherries provide a fruity and summery taste. The tart note of the fruit combines perfectly with the sweet pastry.
How to make batter for muffins with cherries
The cherry muffins with coconut have a very moist, tender and fluffy consistency. To make sure they turn out just as well, pay attention to a few details when preparing the batter.
Allow butter and eggs to reach room temperature beforehand. This allows them to combine best when beating. It also helps the sugar to dissolve more quickly.
Beat the softened butter and sugar thoroughly, similar to the process used for the raisin muffin “Stolichny” or the banana muffins. The mixture should have an airy, creamy consistency and a lighter color. This can take around 5 – 7 minutes.
Then add eggs one at a time, beating each time until you get a buttery mixture without lumps.
After you have added flour, shredded coconut and baking powder to the remaining ingredients, stir the batter briefly and never for too long. As soon as it has a homogeneous consistency, it is ready.
Alternatives to frozen sour cherries
I made the muffins with frozen sour cherries, just like my custard cherry hand pies, the cake “Gusinye lapki” or the cake “Monastyrskaya izba”. The fruit does not need to be defrosted beforehand, but is added straight from the freezer to the batter. This means you can make the cherry muffins at any time of year.
In summer, fresh sour cherries are also perfect for the recipe, just like for the cherry vareniki. Just pit them first.
Alternatively, you can use pickled sour cherries, like for the coconut egg cookies with cherries. You must then drain them thoroughly first.
These cherry muffins are
- heavenly moist,
- fruity,
- soft,
- fluffy,
- tender,
- buttery,
- delicious,
- aromatic,
- with sour cherries,
- with shredded coconut,
- quick and easy to make,
- ideal for dessert during the week or for a party.
How to make muffins with cherries: tips and tricks
- Use frozen sour cherries without defrosting them.
- Instead of frozen fruit, you can use fresh sour cherries or pickled sour cherries. Read more about this in the article above.
- Only stir the batter briefly until it has a homogeneous consistency and not too long after you have added the flour mixture.
- Do not fill the baking tins too full with the batter, only about 1/3 full, otherwise the muffins could overflow during baking as they are very tender and will not firm up enough as they rise.
- Do not bake the cherry muffins longer than necessary so that they taste moist and not dry. Test them with a skewer to see if they are done.
Did you make the muffins with cherries and coconut using this recipe? I look forward to your results, your star rating and your comment below on how they turned out and how they tasted.
Try out these other fruity muffin recipes:
- Strawberry muffins recipe with yogurt
- Blueberry muffins with chocolate – recipe for moist muffins with blueberry
- Rhubarb muffins recipe – fluffy moist spring mini cakes
Cherry muffins with coconut
Equipment
- muffin baking tin
Ingredients
- approx. 180 g frozen sour cherries
- 120 g butter room warm
- 120 g sugar
- 2 eggs room warm
- 2 tbsp milk room warm
- 90 g shredded coconut
- 90 g flour
- 6 g baking powder
- 1 pinch of ground vanilla bean
- 1 pinch of salt
Instructions
- Line the muffin baking tin with paper baking cups.
- Beat softened butter, sugar, vanilla and salt for approx. 5 - 7 minutes until light and fluffy.
- Add eggs one at a time, beating each time until the mixture is homogeneous.
- Add milk and mix briefly.
- Mix flour with shredded coconut and baking powder.
- Add the flour mixture to the butter mixture and mix briefly to form a thick, fluffy batter.
- Fill each muffin tin about 1/3 full with the batter.
- Quickly press 4 - 5 frozen sour cherries into the batter in each muffin tin.
- Bake the cherry muffins with coconut in a preheated oven at 356 °F (180 °C) for approx. 20 minutes.
Notes
- Use frozen sour cherries without defrosting them.
- Instead of frozen fruit, you can use fresh sour cherries or pickled sour cherries. Read more about this in the article above.
- Only stir the batter briefly until it has a homogeneous consistency and not too long after you have added the flour mixture.
- Do not fill the baking tins too full with the batter, only about 1/3 full, otherwise the muffins could overflow during baking as they are very tender and will not firm up enough as they rise.
- Do not bake the cherry muffins longer than necessary so that they taste moist and not dry. Test them with a skewer to see if they are done.
- See the detailed tips and tricks for making the cherry muffins with coconut at the top of the article.
If you are using Pinterest, you can pin the following picture:
