Kidspot Kitchen

Kidspot Kitchen

Mini cherry coconut muffins recipe

Mini cherry coconut muffins are easy to make and great for lunch box fillers. Add dark chocolate as icing and these quick muffins taste even better.

Serving Size:

20 cup-cake sized muffins or 12 large 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.


  • 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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