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Mulberry Muffins Coconut Tropical: 2 Tropical Secrets

Mulberry Muffins Coconut Tropical
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Enjoy these delightful mulberry coconut muffins, a tropical twist on a classic favorite. They are easy to make and bursting with sweet and tart flavors.

Ingredients

Scale
  • 2 cups all-purpose flour
  • 1 cup granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup shredded unsweetened coconut
  • 1 cup fresh or frozen mulberries
  • 1 large egg
  • 1 cup milk
  • 1/2 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 1/4 cup chopped macadamia nuts (optional)

Instructions

  1. Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or grease it well.
  2. In a large bowl, whisk together the flour, sugar, baking powder, salt, and shredded coconut.
  3. Gently fold in the mulberries and macadamia nuts (if using).
  4. In a separate bowl, whisk together the egg, milk, vegetable oil, and vanilla extract.
  5. Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
  6. Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
  7. Bake for 18-22 minutes, or until a wooden skewer inserted into the center of a muffin comes out clean.
  8. Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.

Notes

  • For a stronger coconut flavor, you can use coconut milk instead of regular milk.
  • If using frozen mulberries, do not thaw them before adding them to the batter.
  • Add a sprinkle of coarse sugar on top before baking for a delightful crunch.
  • These mulberry coconut muffins are best enjoyed fresh, but can be stored in an airtight container at room temperature for up to 3 days.

Nutrition

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