Cherry Muffins with Coconut Topping are so versatile because you can serve them for breakfast or dessert. And what a treat these would be on Christmas morning.
What happens when a white cake mix and a can of cherry pie filling get married and they go on a coconut honeymoon? My Cherry Muffins with Coconut Topping is born-lol! You are going to love this one if you have a sweet tooth (and I really do more than I want to admit). But they are no sweeter than your typical donut. So in my opinion, they are appropriate for breakfast.
Cherry Muffins with Coconut Topping
These muffins could not be easier. They literally take 10 minutes to put together. And if you plan on serving these on Christmas morning, that frees you up for enjoying family time. Not only do these taste great, they look so holiday festive. The red cherries poke through in almost every bite, and the coconut frosts the top, similar to snow.
Cherry Muffins with Coconut Topping:
Now if you plan on serving Cherry Muffins with Coconut Topping for dessert, you might also like my Bailey’s Easy Hot Chocolate Recipe ala Mode. Need more Christmas inspired recipes? See the post from my friends at Betty Crocker titled Christmas Recipes. You’re going to love these muffins–enjoy!
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You are going to love these muffins. Serve them for breakfast or dessert--they are just that versatile.
- 1 White cake mix
- 21 ounces Cherry pie filling
- 2 eggs
- 1/4 cup vegetable oil
- 1/4 cup water
- 1 cup chopped pecans
- 2 tablespoons butter, softened
- 1/2 cup powdered sugar
- 1/2 teaspoon vanilla or almond extract
- small amount of milk
- 1/2 cup shredded coconut
If using paper baking cups, line the muffin tins and spray the paper cups with cooking spray.
In a large bowl, combine the cake mix, cherry pie filling, eggs, oil, water and pecans and mix by hand. You want to mix enough for the pie filling to be incorporated, but it is good to have some of the cake mix without the pie filling incorporated as in my image.
Fill the lined muffin tins 2/3 full, and bake in a preheated 350 degree oven for 25 minutes or until the top is set.
While the muffins are baking, prepare the topping by creaming the butter. Add the powdered sugar, extract and a little milk to make a thin icing.
When the muffins are done baking, remove them from the oven and immediately spoon a small amount of icing over the top of each muffin and carefully spread around. Immediately sprinkle the top of each muffin with a large pinch of coconut. Allow to cool about 15 minutes before serving. Makes 22-24 muffins
If you made this recipe, please let me know in the comments what you thought and give it a star rating–Thanks.
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