Name: Coconut Lemon Raspberry Muffins Recipe
Prep time: 20 min
Cook time: 31 min
Total time: 51 min
Cuisine: American
Ingredients: 3 cups all-purpose flour; 1/2 cup + 2 tablespoon unsweetened desiccated coconut; 2 1/2 teaspoon baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon fine sea salt; 1 1/2 cups full-fat coconut milk (shake well before measuring); 1/2 cup + 1 tablespoon unsalted European butter, melted; 1 cup granulated sugar; 2 large whole eggs, room temperature; 1/4 cup sour cream, room temperature; 2 tablespoon vegetable oil; 1 tablespoon fresh lemon zest; 2 cups frozen raspberries (measured and kept frozen until use); 1/4 cup granulated sugar (for topping); 1 teaspoon fresh lemon zest (for topping)

Jump to Recipe

Introduction

These Coconut Lemon Raspberry Muffins combine tropical coconut flavor with bright lemon zest and juicy raspberries for a refreshing treat. Perfect for breakfast or an afternoon snack, they are moist, tender, and bursting with fruity goodness.

The image shows several crumb-topped muffins on a white marbled surface. Each muffin has one main layer of light golden-brown cake, spotted with red berry pieces inside, giving a soft and moist texture. The top layer is crumbly with a rough texture, lighter in color, and sprinkled unevenly with bits of sugar and berry pieces. One muffin is cut open, revealing the inside texture filled with small bits of red berries and yellow zest, contrasting against the pale crumb of the cake. The muffins have brown paper liners that hold the cake gently, showing folds and creases. photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 cups all-purpose flour (*see notes below for measuring*)
1/2 cup + 2 tablespoons unsweetened desiccated coconut
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon fine sea salt
1 1/2 cups full-fat coconut milk (*shake the can well before measuring*)
1/2 cup + 1 tablespoon unsalted European butter (melted)
1 cup granulated sugar
2 large whole eggs (room temperature)
1/4 cup sour cream (room temperature)
2 tablespoons vegetable oil
1 tablespoon fresh lemon zest
2 cups frozen raspberries (*measured, then kept frozen until use*)
1/4 cup granulated sugar (for topping)
1 teaspoon fresh lemon zest (for topping)

Instructions

Step 1: Preheat your oven to 425°F (218°C) and line a 12-cup muffin tin with liners. Set aside.
Step 2: In a large bowl, whisk together the flour, desiccated coconut, baking powder, baking soda, and salt. Set aside.
Step 3: Rub the 1 tablespoon of lemon zest into the 1 cup sugar. Then whisk in the coconut milk, melted butter, eggs, sour cream, and vegetable oil until well combined.
Step 4: Add the dry ingredients into the wet ingredients, whisking until almost combined; some dry flour pockets can remain. Gently fold in the frozen raspberries until just combined.
Step 5: Using a cookie or ice cream scoop, fill each muffin liner with about 1/3 cup of batter. The batter should sit above the liner edge slightly.
Step 6: For the topping, rub the 1 teaspoon lemon zest into the 1/4 cup sugar and sprinkle evenly over the muffins.
Step 7: Bake at 425°F (220°C) for 8 minutes. Without opening the oven, reduce the temperature to 350°F (180°C) and bake for an additional 19-23 minutes, or until the tops are golden and a skewer inserted comes out with a few moist crumbs.
Step 8: Let the pan cool on a wire rack for 15 minutes, then remove the muffins and allow them to finish cooling on the rack. Enjoy plain or with a drizzle of lemon glaze.

Tips & Variations

For best results, shake the coconut milk can well before measuring to ensure it is well emulsified.
If fresh lemon zest is not available, substitute with 1 teaspoon of lemon extract in the batter and topping.
Use frozen raspberries straight from the freezer to prevent the muffins from becoming too wet or discolored.
Try swapping raspberries for blueberries or chopped strawberries for a different berry twist.

Storage

Store muffins in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. Reheat briefly in a microwave or oven before serving. They also freeze well for up to 3 months; thaw at room temperature before enjoying.

How to Serve

The image shows a close-up of several muffins with a golden-brown crust and soft, fluffy inside. Each muffin has scattered red berry pieces embedded within, creating splashes of red and pink through the light beige crumb. One muffin is broken open on top of the others, revealing the moist, airy texture and the mixed red berry bits inside. The muffins are displayed on a white marbled surface with a small white bowl of additional red berries partially visible in the background. The scene is bright and has soft natural light, focusing on the texture and colors of the muffins. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh raspberries instead of frozen?

Yes, but frozen raspberries help keep the batter from becoming too wet and maintain their shape better during baking. If using fresh, gently fold them in last and avoid stirring too much.

Can I substitute coconut milk with regular milk?

You can use regular whole milk instead of coconut milk, but the muffins will have a less pronounced coconut flavor. For best flavor, use full-fat coconut milk as specified.