Name: Coconut Cranberry Muffins
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: American
Ingredients: 1/4 cup coconut oil, melted (52 g); 1 cup plain Greek yogurt (300 g); 1/2 cup maple syrup (138 g); 2 eggs; 1 teaspoon vanilla extract; 2 cups white whole wheat flour (250 g; fluffed, spooned & leveled); 2 teaspoons baking powder; 1 teaspoon baking soda; 1/2 teaspoon salt; 1/2 cup shredded coconut (plus extra for topping); Zest of 1 lime; 2 cups cranberries (fresh or frozen)

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These Coconut Cranberry Muffins are bursting with bright flavor, juicy cranberries, and tropical coconut flakes, all made in just one bowl. A touch of lime zest lifts the flavor, making each bite feel light, fresh, and festive. Whether you’re meal prepping for the week or looking for a healthy snack, these fluffy muffins deliver big taste with wholesome ingredients.

Coconut Cranberry Muffins

Why You’ll Love This Recipe

Easy cleanup: Made in just one bowl—minimal mess, maximum flavor.
Wholesome ingredients: Greek yogurt, maple syrup, and white whole wheat flour keep it nutritious.
Naturally sweetened: No refined sugar here—just maple syrup for a gentle sweetness.
Great texture: Moist, fluffy, and filled with tart cranberries and chewy coconut flakes.
Perfect for any time of day: Breakfast, snack, or dessert—these muffins do it all.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

¼ cup melted coconut oil
1 cup plain Greek yogurt
½ cup maple syrup
2 eggs
1 teaspoon vanilla extract
2 cups white whole wheat flour (fluffed, spooned & leveled)
2 teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt
½ cup shredded coconut (plus extra for topping)
Zest of 1 lime
2 cups cranberries (fresh or frozen)

Directions

Preheat the oven to 400°F. Line a 12-count muffin tray with paper liners and set aside.
Melt the coconut oil in a microwave-safe bowl. Add Greek yogurt, maple syrup, eggs, and vanilla extract. Whisk until the mixture is smooth and well combined.
Add dry ingredients directly to the bowl: flour, baking powder, baking soda, salt, shredded coconut, and lime zest. Mix gently until just combined—do not overmix.
Fold in the cranberries. The batter will be thick, which is completely normal.
Scoop batter into the muffin cups, using about 3 tablespoons per muffin. Top with a pinch of shredded coconut for added texture and visual appeal.
Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean. Most muffins are done around the 20-minute mark.
Cool the muffins in the tray for 10 minutes, then transfer to a wire rack to cool completely.

Servings and timing

Yield: 12 muffins
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes

Variations

Cranberry swap: Use blueberries or chopped strawberries if cranberries aren’t available.
Add nuts: Chopped walnuts or pecans add a delightful crunch.
Citrus twist: Replace lime zest with orange zest for a classic cranberry-orange combo.
Vegan version: Use dairy-free yogurt and flax eggs as a substitute.
Gluten-free: Use a 1:1 gluten-free baking flour blend.

Storage/Reheating

Room temperature: Store in an airtight container for 3–5 days.
Freezer: Freeze in a zip-top bag or airtight container for up to 3 months.
To reheat: Microwave for 20–30 seconds or warm in the oven at 300°F until heated through.

FAQs

Can I use frozen cranberries?

Yes, frozen cranberries work great—no need to thaw before folding them into the batter.

Can I use regular all-purpose flour?

Yes, substitute 1:1 if you don’t have white whole wheat flour. The muffins may be slightly lighter in texture.

Can I make these muffins dairy-free?

Yes, swap Greek yogurt with a plant-based alternative and use a neutral oil or vegan butter instead of coconut oil.

How do I know when the muffins are done?

Insert a toothpick into the center; it should come out clean or with just a few moist crumbs.

Are these muffins freezer-friendly?

Absolutely. Cool completely, then freeze in an airtight container or bag for up to 3 months.

Can I reduce the maple syrup?

Yes, you can reduce it slightly, but it may affect the moisture and sweetness of the muffins.

What can I substitute for coconut oil?

Melted butter or a neutral oil like avocado or vegetable oil works as a substitute.

What kind of coconut should I use?

Unsweetened shredded coconut is best to keep sugar levels in check. Sweetened coconut can be used, but the muffins will be sweeter.

Will the lime flavor be strong?

No, the lime zest adds a light, refreshing brightness that complements the cranberries without overpowering the muffin.

Can I make mini muffins?

Yes, reduce the baking time to around 12–15 minutes and use a mini muffin tin.

Conclusion

These Coconut Cranberry Muffins are the perfect blend of tart, sweet, and tropical flavors—all packed into a fluffy, healthy snack you can make in just one bowl. Whether you enjoy them fresh from the oven or straight from the freezer, they’ll become a seasonal favorite you’ll want to bake all year round.

Jessica