Blackberry Coconut Pound Cake Muffins

Moist and dense pound cake muffins packed with plump, juicy blackberries, coconut, and lemon zest. Berries are starting to make an appearance at my local grocery store and I couldn’t be happier! When I saw the giant container of plump blackberries I knew I had to buy them. Who cares if I had a recipe to use them in or not…I had to have them! I woke up on Saturday morning craving the blackberries in my fridge and some freshly baked muffins. I found this delicious recipe and didn’t think twice. These muffins are super moist and just perfect to serve with coffee or tea on Mother’s Day.

Blackberry Coconut Pound Cake Muffins

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Ingredients:

  • 1/2 cup (1 stick) unsalted butter, softened
  • 3/4 cup sugar
  • 2 teaspoons freshly grated lemon zest
  • 2 large eggs
  • 5 tablespoons heavy cream
  • 1 cup all-purpose flour
  • 1/4 teaspoon salt
  • 1/2 cup plus 3 tablespoons sweetened flaked coconut
  • 1/2 cup blackberries
Directions:

  1. Preheat oven to 350 degrees F. Line 9 muffin cups with muffin liners or spray with nonstick cooking spray.
  2. In the bowl of a stand mixer fitted with the paddle attachment, beat together butter, sugar and lemon zest until light and fluffy. Beat in eggs, one at a time. Beat in cream until combined. With the mixer on low speed, mix flour and salt until just combined. Stir in 1/2 cup coconut and gently fold in blackberries.
  3. Spoon batter into cups, filling the cups, and smooth tops. Divide batter equally among prepared muffin cups. Top the muffins with remaining 3 tablespoons of coconut. Bake until muffin tops are golden and springy to the touch, 23 to 25 minutes, rotating halfway through baking time. Cool muffins in muffin tin for 5 minutes, then transfer to wire rack and cool 5 minutes before serving.
Source: Thibeault’s Table, originally from Food Channel

15 Responses to “Blackberry Coconut Pound Cake Muffins”

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    1
    kate@ahealthypassion — May 1, 2011 @ 2:01 pm

    I used to LOVE pound cake but havent had it in forever, love the toasted coconut on top yum!

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    KitchenGeisha — May 1, 2011 @ 3:07 pm

    Simply beautiful! I wonder if it would work with strawberries, they have been on ridiculous sale lately.

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    Maria @ Scandifoodie — May 1, 2011 @ 6:02 pm

    Oh I adore blackberries. These look so scrumptious!

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    Jenny — May 1, 2011 @ 6:46 pm

    Love the coconut shreds on top, they look really good :)

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    katshealthcorner — May 1, 2011 @ 7:50 pm

    I have noticed that Strawberries are starting to come into season too! And Blackberries!! Blackberries are my FAVORITE! :D Your Muffins sound AMAZING!

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    Nicole@HeatOvenTo350 — May 1, 2011 @ 8:05 pm

    I love the idea of blackberries in a muffin, especially one as rich as this one. It looks so tasty.

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    muppy — May 1, 2011 @ 8:49 pm

    i really should stop looking at your sweet treats, i just want to eat them all!

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    happywhennothungry — May 1, 2011 @ 9:03 pm

    Wow these muffins look fantastic! I love that they’re pound cake too. Yum!

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    Anita Menon — May 1, 2011 @ 10:08 pm

    you sure can write a book on how to make coconut based desserts now. Muffins look out of this world. Cocount and blackberry feel like an unusual combination but definitely very intriguing

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    Junia @ Mis Pensamientos — May 1, 2011 @ 10:46 pm

    oh my this looks scrumptious!!!!!!!! love the blackberries :)

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    Sanjeeta kk — May 1, 2011 @ 11:05 pm

    Coconuts in Muffins..exciting and scrumptious bake! Love the blackberries and the color it imparted to the muffins. Beautiful and creative bake.

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    Elisabeth Turner — May 2, 2011 @ 10:11 am

    OH MY!!! I think I might have to try my hand at these too!!!!

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    13
    Rufus' Food and Spirits Guide — May 2, 2011 @ 10:30 pm

    Wow, those are just stunning!

  14. Pingback: Peanut Butter Chip Scones | Sweet Pea's Kitchen

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    Tricia — September 2, 2013 @ 5:24 pm

    I love the base of this recipe! I was having a “use up what I had on hand” weekend, this meant I had fresh cherries and lime zest instead of the blackberries and lemon vest, so I made the substitution. OMG! They turned out amazing. The poundcake, coconut, cherries and lime blended so perfect, very summery for this break in the 100 degree days (I so have not been in the mood to bake in the heat!). Thanks for making something I could substitute with and still love!

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