Coconut & Redcurrant Muffins

These cupcakes get an intense coconut flavor from the shredded coconut and the coconut milk, so you better be a coconut lover!

When in season, I always add redcurrants to the batter, although they can be pretty bitter when you eat them freshly, they somehow turn into these sweet deliclious berries when baked as a muffin. It’s magic.


  • 225g flour
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 30g packed, shredded coconut
  • 170g butter, room temperature
  • 250g. sugar
  • 2 eggs
  • 2 egg whites
  • 1 tsp vanilla extract
  • 180ml coconut milk
  • 150g. fresh redcurrants

How to make the Muffins

Preheat oven to 175 degrees celsius. Line standard muffin tins with paper liners. Whisk flour, baking powder, salt, and shredded coconut in a large bowl. Cream butter and sugar with a mixer until light and fluffy. Add eggs and whites, 1 at a time, beating after each addition.

Reduce speed to low. Mix coconut milk and vanilla in a bowl. Add dry ingredients to butter mixture in 3 additions, alternating with wet ingredients and ending with dry. Scrape sides of bowl. Add the redcurrant to the batter and combine with a spoon, do not mix.

Divide batter among muffin cups, filling each 2/3 full.

Bake for about 20-25 minutes.

Did you make this recipe?
I’d love to hear how it turned out for you! Leave a comment below and share a picture of your meal on Instagram with the hashtag #butterbunsandbasil

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