Cherry coconut oat muffin

Crumble topped cherry coconut oat muffin

It’s simple I had some delicious fresh cherries and some coconut milk to use up so cherry coconut muffins were a must make. I threw in the oats just for fun (and to soak up some of the cherry juice as my fruit muffins are usually too soggy). I also wanted something a little more wholesome than usual so I used wholemeal flour (bread flour because it was all I had) and dark brown sugar.

Cherry Coconut Oat Muffin biteThe results are delicious, perfect mounds of muffin topped with crumble.


Cherry coconut oat muffin

Cherry coconut oat muffins

Dry ingredients

  • 140g dark brown sugar
  • 125g slef-raising flour
  • 125g wholemeal flour
  • 1 tsp bicarbonate of soda

Wet ingredients

  • 85ml sunflower oil
  • 2 eggs
  • 160ml coconut milk


  • 40g dessicated coconut
  • 150g cherries chopped
  • 30g oats

Crumble top

  • 10g oats
  • 10g dessicated coconut
  • 10g caster sugar

Set oven to 180C. Mix the dry ingredients together. Mix the wet ingredients together. Mix the two together then add the chopped cherries, coconut and oats. Spoon into muffin tins lined with paper cases. Mix together the crumble topping ingredients together and spoon onto the tops of the muffin mixture. Bake in the oven for around 25 minutes until golden and risen.


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