Magic Blondie Bites

Name: Magic Blondie Bites
Ingredients: 0.667 cup sweetened flaked coconut; 0.667 cup semisweet chocolate chips; 0.667 cup chopped walnuts (2 ½ ounces); 0.667 cup dried cherries or cranberries; 9 tablespoons (1 ⅛ sticks) unsalted butter, softened, plus more for pan; 1 teaspoon baking powder; 0.75 teaspoon salt; 1 cup packed light-brown sugar; 2 large eggs; 1.667 cups all-purpose flour; 1 teaspoon pure vanilla extract

By

Martha Stewart Editors

Updated on July 9, 2019

Yield:

1 dozen

A combination of chocolate chips, toasted coconut, chopped walnuts, and dried cherries -- baked in muffin tins -- these treats change flavor by the bite.

Ingredients

⅔ cup sweetened flaked coconut
⅔ cup semisweet chocolate chips
⅔ cup chopped walnuts (2 ½ ounces)
⅔ cup dried cherries or cranberries
9 tablespoons (1 ⅛ sticks) unsalted butter, softened, plus more for pan
1 teaspoon baking powder
¾ teaspoon salt
1 cup packed light-brown sugar
2 large eggs
1 ⅔ cups all-purpose flour
1 teaspoon pure vanilla extract

Directions

Stir together coconut, chocolate, walnuts, and cherries in a medium bowl; set aside. Line a standard 12-cup muffin tin with cupcake liners; set aside.
Preheat oven to 350 degrees. Line a buttered 8-inch square baking pan with foil or parchment paper, allowing 2 inches to hang over sides. Butter lining (excluding overhang); set pan aside.
Whisk together flour, baking powder, and salt in a medium bowl, and set aside.
Put butter and sugar in the bowl of an electric mixer fitted with the paddle attachment; cream on medium speed until pale and fluffy, about 3 minutes. Add eggs and vanilla; beat until combined. Add flour mixture, and beat on low speed, scraping down sides of bowl, until well incorporated. Mix 1 cup coconut mixture into batter.
Divide batter among muffin cups, filling each three-quarters full. Sprinkle remaining coconut mixture over tops. Bake until a cake tester inserted into centers comes out with a few crumbs but is not wet, about 25 minutes.