Coconut Crunch Muffins Recipe

Name: Coconut Crunch Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ¾ cup Carnation Evaporated Milk (regular, 2%, or fat-free); ¼ cup lemon juice or ¼ cup vinegar; 1 cup granulated sugar; ⅓ cup butter, melted; 1 egg; 1 tablespoon lemon zest; 1 teaspoon vanilla extract; 2 ½ cups all-purpose flour; ¾ cup flaked coconut, toasted; 1 teaspoon baking powder; 1 teaspoon baking soda; 2 ½ cups europe's best 4-Field Berry Mix, frozen; ¾ cup flaked coconut, toasted

Servings: persons

¾ cup Carnation Evaporated Milk (regular, 2%, or fat-free)
¼ cup lemon juice or ¼ cup vinegar
1 cup granulated sugar
⅓ cup butter, melted
1 egg
1 tablespoon lemon zest
1 teaspoon vanilla extract
2 ½ cups all-purpose flour
¾ cup flaked coconut, toasted
1 teaspoon baking powder
1 teaspoon baking soda
2 ½ cups europe's best 4-Field Berry Mix, frozen
¾ cup flaked coconut, toasted

1
Preheat oven to 375F Grease a 12 cup muffin pan or line with paper liners.
2
MUFFINS: Combine evaporated milk and lemon juice in a large bowl; milk will thicken.
3
Whisk in next 5 ingredients.
4
Add frozen fruit and stir lightly until just combined into batter.
5
Spoon batter into muffin cups.
6
TOPPING: Sprinkle each muffin with 1 tablespoons toasted cococnut.
7
Bake in preheated oven 25-30 minutes, or until a toothpick inserted in the center comes out clean.
8
Let muffins sit for 10-15 minutes before removing from pan.
9
Cool on a wire rack.

674

kcal

Calories

Fat

111

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: ¾ cup Carnation Evaporated Milk (regular, 2%, or fat-free), ¼ cup lemon juice or ¼ cup vinegar, 1 cup granulated sugar, ⅓ cup butter, melted, and more.

Yes, Coconut Crunch Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Coconut Crunch Muffins

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions