My obsession with the cranberry and coconut combo continues. I can’t help myself but to keep coming up with recipes I can use these two together.
Like in these coffee cakes.
But this time I added another component: pistachios. Our favorite nuts. I was lucky to receive samples of pistachios from Keenan Farms and these cakes are my first recipe to try them in.
You will love these cakes because they are light, healthier and will still satisfy your sweet tooth. And I think we will need something like this after all the Christmas cookies. 🙂
These cakes are delicious. The tartness of cranberries is balanced by the sweetness from the coconut, which by the way toasts nicely during baking. If you have ever roasted nuts, you know how delicious they can be. Roasting nuts really brings out the flavor. Sprinkle the chopped pistachios on top of these cakes and let them roast while these babies bake.
I have to say, I was very tempted to glaze them. I love my glazes. But! These cakes do not need it at all! They are very satisfying just they way they come out of the oven. Besides, we are going for “healthier” here. 🙂
Yields 12 muffins
15 minPrep Time
18 minCook Time
33 minTotal Time
- 1 and 1/2 c all-purpose flour
- 1/2 c granulated sugar
- 1 1/4 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1/4 c unsalted butter, cubed and chilled
- 1 beaten egg
- 3/4 c buttermilk
- 1 tsp vanilla extract
- 1/2 c fresh or frozen cranberries
- 3 Tbsp pistachios
- 3 Tbsp sweetened coconut
- Grease your muffin pan ( cavities and the top ) and set aside.
- Preheat your oven to 400 degrees F.
- Slice big cranberries in halves and chop the pistachios. Set aside.
- In a medium bowl, whisk together the dry ingredients ( flour, sugar, baking powder, baking soda and salt ). Cut in butter with a pastry cutter until the mixture resembles coarse crumbs. Add cranberries and gently toss to coat. ( see note )
- In another mixing bowl, whisk together buttermilk and egg. Add vanilla and whisk.
- Add the wet ingredients to dry ingredients and fold in with a spatula until moistened. Do not over mix!
- Scoop the batter into muffin pan. Sprinkle the tops with coconut, then with chopped pistachios.
- Bake for 18 - 23 minutes, or until the toothpick inserted in the center of each muffin comes out clean.
- Cool in pan for 1 minutes, pop out onto a cooling rack to cool completely.
It's better to add the cranberries to the dry ingredients for two reasons: when coated in flour they will disperse evenly in the batter and won't sink to the bottom; it prevents over-mixing the batter, which can make the cakes tough.
I hope you will give these cakes a try and enjoy during the cold season. They are a breeze to make and so pretty – they will make you swoon with delight!
Satisfaction without the guilt!
More pistachio recipes ( and a surprise ) coming after Christmas!!