Muffins are without a doubt one of the easiest recipes to bake. If you have one steadfast, basic muffin recipe then really there’s almost no limit to what flavors you can add. Cranberry, White Chocolate & Coconut Muffins are on my top three favorite muffin combinations & they need to be on your list of must-bake recipes during the festive season.
I bake muffins every other week (& sometimes weekly) for my husband to take to work to enjoy with his coffee each morning. Muffins are perfect for freezing & a good recipe will ensure each muffin will be as delicious & moist after being frozen & thawed as they were just after being baked.
And while muffins may seem a little pedestrian & certainly aren’t going to set the world ablaze, they’re still one of the most popular breakfast items on the menus of cafes, bakeries & quick service restaurants. Largely due to their like comfort-food familiarity, their ease of eating on-the-go & how fuss-free they are to make.
Breakfast on Christmas morning is a bit of a drunken free-for-all in our house: we’re popping open the Champagne & making liqueur coffee usually before 8 AM. A good breakfast is mandatory. I always have two or three make-ahead breakfast items ready to serve & these cranberry, white chocolate & coconut muffins will certainly be on the menu this Christmas. I hope they make it onto yours. Cheers, Lovoni xo
- 2 1/2 cups self-rising flour
- 1 cup packed brown sugar
- 1 cup dried cranberries
- 1 cup white chocolate chips
- 1 cup flaked coconut, plus extra for sprinkling on top of muffins
- 3/4 cup melted butter
- 1 1/4 cups buttermilk (or coconut milk)
- 2 eggs
- COCONUT GLAZE
- 2 tablespoons butter
- 2 tablespoons buttermilk
- 1 teaspoon coconut extract
- 1 1/2 cups confectioner's (icing) sugar
- Preheat oven to 375°F (190°C). Line a 12-hole muffin pan with muffin cases or spray with cooking spray.
- Combine flour, sugar, cranberries, chocolate & coconut in a large bowl.
- Whisk butter, buttermilk & eggs together in a medium bowl until well combined. Add to flour mixture, folding & stirring until mixture is just combined; don’t over mix; spoon mixture into muffin cases. Bake for 20 to 25 minutes or until browned & a skewer inserted into the center comes out clean. Let stand in pan for 5 minutes before removing to a wire rack.
- To make the glaze: While the muffins are cooking, melt butter in a small saucepan over medium heat. Add buttermilk, coconut extract & confectioner's sugar; whisk until smooth. Drizzle warm glaze over warm muffins & sprinkle with extra coconut if desired (make sure you sprinkle the coconut on the glaze before it sets). Let muffins stand until glaze is set.
- *Once cooled completely, the muffins can be wrapped in plastic wrap & frozen in containers or re-sealable bags up to 1 month.