Mini cherry coconut muffins

Mini cherry coconut muffins




  • 2 cups self raising flour
  • 125g cold butter
  • 1 cup pitted cherries
  • 1 cup desiccated coconut
  • 1 cup coconut milk (I actually used 1 sachet ayam coconut milk powder + 220ml cold water)
  • 2 tbsp milk
  • 1 egg


Preheat oven to 220°C.

In a food processor, blitz the flour and the butter until it resembles breadcrumbs (about 30-60 seconds).

Pour the mixture into a large mixing bowl, add all other ingredients and then stir through with a spoon until combined.

Spoon into cupcake papers and fill them up about 3/4 to the top.

Place in oven on middle rack for 20 minutes or until cooked.

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Serving Suggestions


  • These freeze well in resealable bags.
  • If you want to make these muffins a little more adult, drizzle with dark chocolate!
  • I’m always on the look-out for lunch box fillers and these are just perfect.
  • This recipe was created by Melissa Klemke for Kidspot, New Zealand’s best recipe finder

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