The ABSOLUTE Best Cherry Coconut Muffins!

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These muffins are super flavourful, moist and fruity! This is the cherry coconut muffin that you’ll want to bake today! They are even dairy free and vegetarian!

cherry coconut muffins

What are the ingredients in these Cherry Coconut Muffins?

Let’s start with the basics! First we have unsweetened coconut yogurt. This brand in particular has 18 grams of fat in one 175 gram serving, which is one of the reasons these muffins are so moist and delicious! This is definitely not a low calorie muffin, but it is super high in flavour, and the ingredients actually aren’t unhealthy!

Next we have organic virgin coconut oil. I only use two tablespoons in this recipe since I also use plant-based butter. You could also use a different oil if you don’t have coconut oil on hand! (Buy Kirkland’s Coconut Oil here. No, I’m not an affiliate, I just highly recommend this 2.3 kg jar at just $20!)

The third coconut is organic coconut milk in a can! I put the can in warm water before I opened it so that the hardened cream would melt. Make sure you shake the can before opening, to mix the separated milk and cream.

The FORTH coconut addition is shredded coconut! You can use either sweetened or unsweetened in this recipe. I used sweetened because that is what I have, but this recipe is sweet enough to use unsweetened.

The only thing that would make this recipe more coconutty, would be coconut flour, BUT I don’t use coconut flour! This recipe calls for plain old white flour. I’ll definitely try using coconut flour with this recipe in the future, but for now, plain old flour works great! If you want to be brave and use coconut flour, leave a comment and tell me how it went!

I could have even used coconut sugar to make it even better but I never have it on hand because *gasp* too much coconut actually hurts my stomach! You can totally sub the maple for coconut sugar if you want to and let me know how it is!

Other non-coconut ingredients!

For a sweetener in this recipe, I use pure maple syrup and nothing else. That makes this recipe unrefined sugar free as long as you also use unsweetened shredded coconut!

For this cherry coconut muffin recipe, I use both vanilla and almond extract. Almond and cherry is always a good pairing and it really tastes great in this recipe. If you don’t like almond, or just don’t have almond extract, feel free to leave it out!

I used frozen pitted cherries in this recipe. I just cut them up into smaller pieces so the pieces would be distributed better. For this recipe I used one cup but there is room to add another 1/4-1/2 cup more if you’d like! I also added whole pitted cherries on top of each muffin for asthetics!

The best dairy free cherry coconut muffins!

This recipe was created to be dairy-free, so I use plant based butter. You can definitely use regular butter without altering the taste or texture of this muffin. The type of plant based butter that I use is becel unsalted baking sticks.

2 whole eggs are used in this recipe, lightly beaten before adding them into the batter. I considered using applesauce to make this a vegan muffin but I decided against it because I wanted a perfect texture and structure. The muffins are already really moist and using applesauce might make them too soggy. Using flax eggs is also a possibility, but I have not tried this yet and it would definitely change the texture and taste. Do so at your own discretion, and let me know how it turned out!

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The ABSOLUTE Best Cherry Coconut Muffins!

Kari Taillon
If cherry and coconut are flavours that you love, this is the muffin you have been waiting to bake (and eat!)
Prep Time 20 mins
Cook Time 23 mins
resting time in pan 5 mins
Total Time 48 mins
Course Breakfast, Dessert, Snack
Cuisine American
Calories 287 kcal

Ingredients
  

  • 240 g all purpose flour 2 cups. sifted and levelled
  • 1 1/4 tsp baking powder
  • 1/8 tsp baking soda
  • 1/2 tsp sea salt
  • 42.5 g shredded coconut 1/2 cup, can be sweetened or unsweetened
  • 150 g coconut milk yogurt 2/3 cup, room temperature
  • 113 g chopped cherries 1 cup, frozen or fresh
  • 90 g canned coconut milk 1/3 cup + 1 tbsp, room temperature
  • 56.75 g vegan butter, unsalted 1/4 cup, melted and slightly cooled
  • 28.25 g coconut oil, melted 2 tbsp
  • 2 large eggs slightly beaten, room temperature
  • 208 g pure maple syrup 2/3 cup, room temperature
  • 1/2 tsp vanilla extract
  • 1/2 tsp almond extract
  • 10-11 whole cherries for topping. optional.
  • 2-3 tbsp shredded coconut for topping. optional.

Instructions
 

  • Preheat the oven to 425 and prepare your muffin tin by lining it with paper liners or greasing.
  • chop your cherries and set aside.
  • combine all of your dry ingredients in a small bowl.
  • Add milk, yogurt and syrup to a large mixing bowl and combine with a whisk.
  • add vanilla and almond, coconut oil and melted butter and whisk together until combined.
  • Add the eggs and whisk again.
  • Add in the shredded coconut and combine.
  • add the dry mixture into the wet mixture and gently combine with a rubber spatula. Add in the cherries and gently incorporate.
  • Fill the muffin cavities all the way to the top. Top with shredded coconut and a whole cherry if you wish. Make sure you add about 1/4 cup water into the cavities that aren't being used so that the muffins will bake evenly.
  • Put the muffin pan into the preheated oven and bake at 425 for 7 minutes. Then reduce the temperature to 375 and bake for an additional 16 minutes or until a toothpick comes out clean.
  • When they are done baking, take them out of the oven and place the muffin tin on a cooling rack for five minutes before removing the muffins. After five minutes, remove the muffins and let them cool completely before eating!
    cherry coconut muffins

Notes

*Feel free to use regular butter if you aren’t concerned about dairy.
*Store at room temperature in an airtight container for 3 days or freeze for up to 3 months.
Keyword coconut cherry muffins, dairy-free muffins, refined sugar free, vegetarian cherry muffins, vegetarian muffins

Cherry and coconut not your thing? Have a look at my healthy fruity muffins instead!

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