BB’s Style Cherry Coconut Muffins

by Heavenly Housewife on 08. May, 2009 in muffins

An obsession started when I tried the cherry coconut muffins at BB’s in my local shopping mall. Oh god, that thing is good. Its got tons of calories but I make sure I always have room to fit one in somewhere. Gazing longingly at the BB’s muffin counter like a starving pauper, I decided one day that I have got to recreate this masterpiece for myself… I have to. I was now on a mission to become queen of the cherry coconut muffin. Yes, I will!!! Why are you laughing??? Ah, heavy is the head that wears my crown!

My first attempt involved a box of vanilla cake mix, and actually, it was not to shabby, but it was no BB’s. So, I continued to scour the internet for a recipe that I thought I would be able adapt to my evil desires. Hubby was away for the weekend so I had the house all to myself. Ha! There was nobody to point out that I am making a mess and that perhaps I should clean as I go. LOL … cleaning.
And do you think it worked?
All I will say is, bow to the evil genius, the Muffin Queen.
Here’s how its done darlings:

Ingredients will produce 6 large muffins:

1 cup sweetened desiccated coconut

2 cups plain flour, plus extra for dusting cherries

1 tbs baking powder

5 tbs sugar, plus extra for sprinkling on top

1 scant teaspoon sea salt

1 egg

1 cup milk

1/2 cup unflavoured oil(I used corn oil)

100g Halved glace cherries

Sift together dry ingredients except coconut. Set aside. In a separate bowl, combine the egg, milk and oil. Add wet to dry and stir only until the dry ingredients are moistened, add coconut stir gently.


Dust cherries in flour to prevent them from sinking to the bottom of the muffins. I did this by putting the cherries in a bag with some flour, and then I gave it a good shake. Now, add the cherries into the mixture and stir in, being careful not to break any of the cherries.


Spoon mixture into lined muffin tin. Fill the liners about two thirds full. Sprinkle with extra sugar on top. This will create an especially crunchy topping.


Bake in a 190/375 degree oven until golden brown. This takes approximately 30 minutes. Midway through baking I mist the muffins with some water and add more sugar, then mist again. Its part of making a really crunch topped muffin, so don’t miss this step. To make sure they are done, simply insert a cake tester to make sure it comes out clean.


*Tip: Lets say the muffins loose their crispness the next day (and this works with bread too), just mist them with water, let it toast up in the oven, and bring back to room temperature.

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One Response to “BB’s Style Cherry Coconut Muffins”

  1. Laura 30. Jun, 2011 at 11:09 am #

    Amazing thank
    You for posting this recipe only problem is I can’t
    Stop making and eating them I’ve been looking for
    Bb’s style muffins for ages totally yummy :)