Cranberry Coconut Muffins

Cranberries on their own can be aggressively tart. Pair them with sweetened coconut in a tender buttermilk muffin and they balance into something genuinely interesting. The coconut sweetens, the cranberries wake everything up.

Half the coconut goes inside the batter, the other half sprinkles on top before baking. That top coat toasts in the oven heat into golden brown flakes that crackle when you bite in. Don’t skip the topping step. Plain-topped versions of this recipe miss out on the best part.

Mix wet and dry separately before combining. Stir just until blended. Like all quick breads, the more you mix, the tougher they get. A few lumps are not just okay but desirable. Chopping the cranberries first spreads them through the batter evenly instead of in single pockets.

A 400°F (200°C) oven gives the high initial heat that pops muffin tops into proper bakery domes.

Chef Tips

• Use fresh or frozen cranberries. If frozen, don’t thaw, just chop and fold in straight from the freezer.
• Fill cups only three-quarters full. Overfilled muffins spread into mushroom caps that stick together.
• Toss chopped cranberries in a tablespoon of flour before folding. Keeps them from sinking.
• Cool five minutes in the pan before transferring to a rack so the bottoms don’t steam soggy.

Variations

• Swap white sugar for brown sugar for a deeper caramel note.
• Add zest of one orange to the wet ingredients. Cranberry and orange are made for each other.
• Stir in a half cup of chopped pecans or walnuts with the cranberries.