Coconut-Cranberry Muffins

I subsituted 1/4 cup melted coconut oil in replacement of the 1/4 cup butter.

The first batch I made didn't taste very much like coconut. This brought out a creamy coconut flavor and baked the same. I also found my first batch a little dry (as another person mentioned). I ended up added about an extra tablespoon of milk to make the batter consistency better and my muffins came out nice and moist and have stayed moist for days! Yum!

These are delicious - only changes I made were 1/2 of the flour (1 cup) was King Arthur Flour's white wheat flour, I used orange zest instead of lemon since it goes so well with cranberries, and I used regular coconut milk instead of light since that's what I had on hand (leftover from a Thai curry). I also used 2 tablespoons of melted butter instead of 4 (1/4 cup) since I had almost a full cup of coconut milk and didn't want to make the batter too wet. I would definitely make again with either cranberries or other dried fruits, and I'll be curious to see if these are better, worse or the same with light coconut milk. My batter was very thick and I was afraid too dry but my husband and I split a muffin right out of the oven and it was crumbly but delicious. We'll see when they are warmed up later if they are too crumbly (and maybe dry) or not - the 1/4 butter and thinner coconut milk might make a more moist muffin. Definitely going into the rotation either way!

Very good and tasty. The main flavors are lemon and cranberry. I am not sure why lite coconut milk is needed instead of regular milk. However, probably it gave the muffins a subtle coconut flavor and brought all the ingredients together.

Very easy to make, i used frozen zest so it didn't seem overpowering to me. And i cut back on the sugar on the top - very moist and tasty!

Not very "coconutty" but rather very lemony due to the zest...that said, they are very tasty and I'll certainly be making them again.