Magic Blondie Bites

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.


  • cup sweetened flaked coconut

  • cup semisweet chocolate chips

  • cup chopped walnuts (2 ½ ounces)

  • 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


  1. 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.

  2. 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.

  3. Whisk together flour, baking powder, and salt in a medium bowl, and set aside.

  4. 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.

  5. 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.

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