Coconut Crunch Muffins | Recipes

Coconut Crunch Muffins

(12) Ratings:
Prep Time:
Baking Time:
Makes:12 muffins

Start your morning with a crunch! These mouth-watering coconut muffins are filled with berries and a zesty hint of citrus.



¾ cup 175 mL Carnation® Regular, 2% or Fat Free Evaporated Milk
¼ cup 50 mL lemon juice or vinegar
1 cup 250 mL granulated sugar
1/3 cup 75 mL butter, melted
1 egg
1 tbsp 15 mL grated lemon zest
1 tsp 5 mL vanilla extract
2 ½ cups 625 mL Robin Hood® Original All Purpose Flour
¾ cup 175 mL flaked, toasted coconut
1 tsp 5 mL baking powder
1 tsp 5 mL baking soda
2 ½ cups 625 mL frozen mixed berries


¾ cup 175 mL toasted flaked coconut


  1. Preheat oven to 375ºF (190ºC). Grease a 12-cup muffin pan or line with paper liners.
  2. Muffins: Combine evaporated milk and lemon juice in a large bowl; milk will thicken. Whisk in next 5 ingredients until well combined. Add next 4 ingredients. Add frozen fruit and stir lightly until just combined into batter.
  3. Spoon batter into prepared muffin cups.
  4. Topping: Sprinkle each muffin with 1 tbsp (15 mL) toasted coconut.
  5. Bake in preheated oven for 25 to 30 minutes, or until a toothpick inserted in centre comes out clean. Let muffins sit for 10 to 15 minutes before removing from pan. Cool on a wire rack.


  • To toast coconut, place on a baking sheet and bake in a preheated oven 350ºF (180ºC) oven for 8-10 minutes. Mix around every few minutes.

Nutritional Information

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