These Cranberry Coconut Muffins are tender, fluffy, and filled with tart cranberries balanced by the creamy richness of coconut milk. They're an easy muffin recipe that's perfect for breakfast, brunch, or a sweet snack anytime of day.
The coconut milk keeps the crumb moist while the cranberries bring a burst of tangy flavor in every bite. And, if you love a little indulgence, adding white chocolate chips makes them taste even more special.
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Why You'll Love Cranberry Coconut Muffins
Easy recipe: made with simple pantry ingredients, ready in under 30 minutes.
Moist crumb: coconut milk gives these breakfast muffins a soft and tender texture.
Flavorful combo: tart cranberries and sweet coconut are a classic flavor.
Key Ingredients for White Chocolate Cranberry Muffins
See the recipe card at the bottom of this post for a full list of ingredients and instructions.
- All-purpose flour creates structure while keeping the muffins soft.
- Sweetened dried cranberries adds a chewy sweet-tart bite.
- Light coconut milk keeps the muffins moist and enhances coconut flavor.
- Lemon zest freshens the flavor and balances the sweetness.
- White chocolate chips are optional but adds a creamy sweetness to the muffins.
Ingredient Substitutions
- Use dried cherries in place of cranberries for a slightly sweeter muffin.
- Almond milk can replace coconut milk for a lighter version (this does change the flavor and texture of the muffins.)
- Dark chocolate chips instead of white for a richer, less sweet flavor.
Variations on Cranberry Coconut Muffins
- Tropical muffins: add dried pineapple, mango, and/or coconut flakes with the cranberries.
- Nutty muffins: stir in chopped walnuts or pecans for crunch.
- Spiced muffins: mix in cinnamon and nutmeg for cozy breakfast muffins.
Tips for Perfect Breakfast Muffins
- Don't overmix: Stir just until combined for light and fluffy muffins.
- Check early: test for doneness a minute or two before the timer ends.
- Fresh zest matters: lemon zest brightens the flavor and complements the cranberries.
How to Store and Reheat
Store muffins in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days. To reheat, warm in the microwave for 10-15 seconds or place in 300°F oven for 5 minutes.
Serve With...
These muffins pair wonderfully with a cup of coffee or tea for breakfast. For brunch, serve them with savory favorites like Egg Muffin Cups with Asparagus and Tomato, Crustless Broccoli Quiche, and Praline Pumpkin Muffins. For a festive touch pair them with Cranberry Bread to complete your spread.
More Easy Muffin Recipes You'll Love
If you liked these Cranberry Coconut Muffins, you may also enjoy my Blood Orange Cranberry Muffins, White Chocolate Raspberry Muffins, Coconut Chocolate Chip Muffins, and Cranberry Chocolate Chip Muffins
When you make this recipe, please comment below and let me know what you think. I'd love it if you tag me on Instagram @grumpyshoneybunch or #grumpyshoneybunch so I can see your photos!
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📖 Recipe
Cranberry Coconut Muffins
Equipment
- Muffin tin
- Paper liners
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Ingredients
- 2 cups all-purpose flour
- ⅔ cup sugar
- 2 teaspoons baking powder
- ¼ teaspoon salt
- 1 cup sweetened dried cranberries
- ¾ cup light coconut milk
- ¼ cup butter , melted
- 1 teaspoon grated lemon rind
- ½ teaspoon vanilla extract
- 1 large egg , lightly beaten
- 2 teaspoons sugar
- ½ cup white chocolate chips
Instructions
- Preheat oven to 400°.
- Lightly spoon flour into dry measuring cups; level with a knife.
- Combine flour and next 3 ingredients (through salt) in a medium bowl, stirring with a whisk. Stir in cranberries; make a well in center of mixture.
- Combine coconut milk and next 4 ingredients (through egg), stirring well with a whisk.
- Add to flour mixture, stirring just until moist.
- Place 12 muffin cup liners in muffin cups. Spoon batter into lined cups.
- Sprinkle evenly with 2 teaspoons sugar. Bake at 400° for 20 minutes or until muffins spring back when touched lightly in center.
- Remove muffins from pans immediately; place on a wire rack.
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