Author Notes
My favorite on the go summer breakfast is on the blog! Juicy Cherry Coconut Muffins that will CHANGE your life. Bring these to your neighbors and they'll never play their music too loud. —Paige
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Ingredients
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1 1/4 cups
All-Purpose Flour
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1 1/2 teaspoons
Baking Powder
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1/4 teaspoon
Salt
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1/2 cup
Butter, melted and cooled
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1/3 cup
Granulated Sugar
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1 cup
Greek Yogurt, at room temp
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1
Large Egg, at room temp
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1 teaspoon
Coconut Extract
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1/4 cup
Shredded Coconut
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1 cup
Fresh Cherries, pitted and roughly chopped (I used Bing cherries)
Directions
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Preheat oven to 375 degrees fahrenheit. Spray muffin tin with non-stick spray or line with paper liners.
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In a medium bowl, whisk together flour, baking powder and salt.
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In a separate bowl, whisk together egg, sugar, butter, yogurt and coconut extract. Stir into dry ingredients until just combined. Fold in pitted cherries and the juices that have seeped from them.
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Using an ice cream scoop, divide batter among prepared muffin cups then and the top with shredded coconut.
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Bake until a tester inserted into the center comes out batter-free, about 20-25 minutes. Transfer muffins to a rack and let cool.
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