Cherry Coconut Muffins

Name: Cherry Coconut Muffins
Ingredients: 1 1/4 cups All-Purpose Flour; 1 1/2 teaspoons Baking Powder; 1/4 teaspoon Salt; 1/2 cup Butter, melted and cooled; 1/3 cup Granulated Sugar; 1 cup Greek Yogurt, at room temp; 1 Large Egg, at room temp; 1 teaspoon Coconut Extract; 1/4 cup Shredded Coconut; 1 cup Fresh Cherries, pitted and roughly chopped (I used Bing cherries)

10 ingredients

5 steps

Ingredients

1 1/4 cups All-Purpose Flour
1 1/2 teaspoons Baking Powder
1/4 teaspoon Salt
1/2 cup Butter, melted and cooled
1/3 cup Granulated Sugar
1 cup Greek Yogurt, at room temp
1 Large Egg, at room temp
1 teaspoon Coconut Extract
1/4 cup Shredded Coconut
1 cup Fresh Cherries, pitted and roughly chopped (I used Bing cherries)

Directions

1

Preheat oven to 375 degrees fahrenheit. Spray muffin tin with non-stick spray or line with paper liners.
2

In a medium bowl, whisk together flour, baking powder and salt.
3

In a separate bowl, whisk together egg, sugar, butter, yogurt and coconut extract. Stir into dry ingredients until just combined. Fold in pitted cherries and the juices that have seeped from them.
4

Using an ice cream scoop, divide batter among prepared muffin cups then and the top with shredded coconut.
5

Bake until a tester inserted into the center comes out batter-free, about 20-25 minutes. Transfer muffins to a rack and let cool.