Egg Yolk Coconut Cranberry Muffins (Half Batch)
These soft and golden muffins are the perfect way to use up leftover egg yolks from your Christmas baking! Filled with sweet coconut and festive red cranberries, they’re bursting with cozy flavor and Christmas cheer — a true holiday delight to share with loved ones.
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Equipment
- Spatula or wooden spoon
- 6-cup muffin tin
Ingredients
- 3 Egg yolks
- 6 tbsp Granulated sugar
- ¼ cup Vegetable oil
- ½ tsp Vanilla extract
- ¼ cup Milk or coconut milk
- ⅞ cup All-purpose flour
- 1 tsp Baking powder
- ¼ tsp Salt
- ½ cup Shredded coconut (mixed into batter)
- 6 tbsp Sweetened dried cranberries
- Additional shredded coconut for topping
Instructions
- Preheat the oven to 375°F (190°C). Line or lightly grease a 6-cup muffin tin with Christmassy muffin liners.
- Whisk 3 Egg yolks and 6 tbsp Granulated sugar in a mixing bowl until pale and creamy.3 Egg yolks, 6 tbsp Granulated sugar
- Add ¼ cup Vegetable oil, ½ tsp Vanilla extract, and ¼ cup Milk (or coconut milk) and whisk until smooth.¼ cup Vegetable oil, ½ tsp Vanilla extract, ¼ cup Milk
- Combine dry ingredients (⅞ cup All-purpose flour, 1 tsp Baking powder, and ¼ tsp Salt) in a separate bowl.⅞ cup All-purpose flour, 1 tsp Baking powder, ¼ tsp Salt
- Mix wet and dry ingredients together until just combined.
- Fold in ½ cup Shredded coconut and 6 tbsp Sweetened dried cranberries.½ cup Shredded coconut, 6 tbsp Sweetened dried cranberries
- Use a large cookie scoop to evenly fill the muffin cups about ¾ full.
- Sprinkle Additional shredded coconut on top of each muffin.Additional shredded coconut
- Bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean.
- Cool in the tin for 5 minutes, then transfer to a wire rack. Enjoy warm or at room temperature!
Nutrition
Serving: 1muffin | Calories: 332kcal | Carbohydrates: 45g | Protein: 4g | Fat: 16g | Saturated Fat: 6g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 98mg | Sodium: 206mg | Potassium: 91mg | Fiber: 2g | Sugar: 28g | Vitamin A: 146IU | Vitamin C: 0.1mg | Calcium: 69mg | Iron: 1mg
Servings: 6 muffins
Calories: 332kcal
