Cherry muffins with coconut
The 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. The cherry muffins are also very quick and easy to make with this recipe.
Servings 12 muffins
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.