These lemon raspberry muffins are bursting with juicy raspberries and hints of lemon and coconut. Perfect for sharing, these fluffy jumbo muffins will make any breakfast or brunch special!
I'll admit, I have never loved a homemade muffin as much as I love these lemon raspberry muffins. They are perfectly balanced with bright and tart raspberries, a crunchy sugar topping, and not-too-sweet fluffy muffin batter.
I love making this recipe because the batter is so easy to make and you can easily freeze them for later.
They make the best snack or addition the best addition to any breakfast or brunch plans!
For more breakfast recipes, try Cinnamon Roll Muffins, Savory Scones, Sour Cream and Onion Biscuits, and Snickerdoodle Coffee Cake.
For more lemon recipes, try Lemon Bar Cookies, Lemon Poppyseed Cupcakes, and Strawberry Lemon Blondies.
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why these are the best lemon raspberry muffins
- Bursting with bright and juicy raspberries!
- You can bake them year-round because they use frozen berries.
- They are jumbo, bakery-style muffins that are perfect for sharing.
- Incredibly easy to make and even easier to freeze for later!
ingredient notes
Step by step process photos are provided above, in the body of this post.
- Desiccated coconut: This kind of coconut is unsweetened and finely shredded, making it perfect for muffins. I don't recommend substituting coconut flakes or any other kind of coconut.
- Raspberries: This recipe uses frozen raspberries because they are available year-round!
- Sour cream: Substitute the sour cream with full-fat plain Greek yogurt as well.
- Oil: Any flavorless oil works well in this recipe such as canola or vegetable oil.
- Coconut milk: This recipe works best with full-fat coconut milk. Replacing the coconut milk may result in a less-tender muffin.
recipe instructions
Before you start: Line a 12-cup muffin pan with liners and preheat the oven to 425 F/220 C. Measure out the frozen raspberries into a bowl and keep them in the freezer until ready to add them to the batter. Do not let the raspberries defrost before using!
Step 1: In a medium bowl, whisk together the all-purpose flour, desiccated coconut, baking powder, baking soda, and salt until combined.
Step 2: Whisk together the melted butter, coconut milk, granulated sugar, lemon zest, eggs, oil, and sour cream until combined.
Step 3: Add the bowl of dry ingredients to the bowl of wet and whisk until almost combined, then fold in the frozen raspberries. Stop mixing when there are no more dry flour pockets.
Step 4: Use a large cookie or ice cream scoop to portion the batter into each liner. The batter should sit higher than the liner (about 110 grams or ⅓ cup of batter in each liner). Sprinkle the tops with a spoonful of coarse or raw sugar.
Bake them for 8 minutes at 425 F. Then without opening the oven door, reduce the heat to 350 F/180 C and continue baking for another 19-23 minutes or until the tops are golden brown and a toothpick inserted into the center comes out covered in moist crumbs.
expert baking tips
- Use a kitchen scale: Baking with a scale is faster, easier, and overall much more accurate than cup measurements.
- Use room temperature ingredients: Using room temperature ingredients creates a smooth, fully blended batter that will result in a uniform texture and even baking.
- Using fresh raspberries: You may need to adjust the baking time if using fresh raspberries as the batter may bake differently.
- Don't over mix the batter: This will ensure you have fluffy, tender muffins.
- Baking times may vary: All ovens are different, and your muffins may bake quicker or take longer than the indicated baking time. I recommend always checking on them occasionally and testing for doneness!
storage & freezing
- Room temperature: Once cool, store them in a paper towel-lined container for 2-3 days. This will help absorb the moisture in the muffins which keeps them from getting soggy.
- Freezer: Once cool, wrap each individual muffin in plastic wrap then store them in a sealed container or freezer bag for up to 1 month.
faq's
No, the berries need to be frozen when adding them to the batter.
I have not tested this recipe with fresh raspberries but I would watch the baking time as they may bake differently.
This recipe has not been tested with gluten-free flour but I would love to hear how they turn out!
Depending on where the berries are when scooping the batter, it's inevitable to have a few that are towards the bottom. If desired, reserve a few tablespoons of the flour and toss them with the raspberries before adding them to the batter.
I have not tried baking these without liners, but I would spray each cup well with nonstick spray to keep them from sticking.
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Recipe 📖
Fluffy Coconut Lemon Raspberry Muffins
Equipment
- 12 Muffin liners
Ingredients
- 3 cups all-purpose flour
- ½ cup + 2 tbsp unsweetened desiccated coconut
- 2 ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 ½ cups full-fat coconut milk *shake the can well to make sure the coconut milk is emulsified before measuring*
- ½ cup + 1 tbsp unsalted butter melted
- 1 cup granulated sugar
- 2 large whole eggs room temperature
- ¼ cup sour cream or full-fat greek yogurt room temperature
- 2 tablespoon canola or vegetable oil
- 1 tablespoon fresh lemon zest
- 2 cups frozen raspberries *measured, then kept in the freezer until ready to use*
- raw cane or coarse sugar for topping
Instructions
- Combine the flour, desiccated coconut, baking powder, baking soda, and salt with a whisk. Set aside.3 cups all-purpose flour, ½ cup + 2 tablespoon unsweetened desiccated coconut, 2 ½ teaspoon baking powder, ½ teaspoon baking soda, ½ teaspoon salt
- Whisk together the coconut milk, sugar, melted butter, eggs, lemon zest, sour cream, and oil until combined.1 ½ cups full-fat coconut milk, ½ cup + 1 tablespoon unsalted butter, 1 cup granulated sugar, 2 large whole eggs, ¼ cup sour cream or full-fat greek yogurt, 2 tablespoon canola or vegetable oil, 1 tablespoon fresh lemon zest
- Pour the dry ingredients into the bowl of wet ingredients and whisk until almost combined and there are still some dry flour pockets.
- Add the frozen raspberries and fold them gently into the batter until just combined.2 cups frozen raspberries
- Scoop the batter into a 12-cup lined muffin pan. The batter should sit above the liner and hold about ⅓ cup or 110 grams in each liner. (see photo in post instructions for a visual)
- Sprinkle the tops of each muffin with a spoonful of coarse or raw cane sugar.raw cane or coarse sugar for topping
- Bake at 425 F/220 C for 8 minutes, then decrease the temp to 350 F/180 C and bake for another 19-23 minutes or until the tops are golden brown and a toothpick inserted into the center comes out covered in moist crumbs and no wet batter.
Notes
- Use a kitchen scale: Baking with a scale is faster, easier, and overall much more accurate than cup measurements.
- Using fresh raspberries: You may need to adjust the baking time if using fresh raspberries as the batter may bake differently.
- Use room temperature ingredients: Using room temperature ingredients creates a smooth, fully blended batter that will result in a uniform texture and even baking.
- Don't defrost the raspberries: The berries will turn to mush if you defrost them, I keep mine in the freezer until the second they are being folded into the batter!
- Don't over mix the batter: This will ensure you have fluffy, tender muffins!
- Baking with a 6-cup muffin pan: Store the remainder of the batter in the fridge until ready to scoop.
- Baking times may vary: All ovens are different, and your muffins may bake quicker or take longer than the indicated baking time. I recommend always checking on them occasionally and testing for doneness!
- Storing at room temperature: Once cool, store the baked muffins in a paper towel-lined container at room temperature for 2-3 days. The paper towels help absorb the moisture in the muffins which keeps them from getting soggy.
- Storing in the freezer: These muffins freeze extremely well! Once cool, wrap each individual muffin in plastic wrap then store them in a sealed container or freezer bag for up to 1 month.
Nutrition
The calorie information provided for the recipe is an estimate. The accuracy of the calories listed is not guaranteed.
Gerri says
I made these with coconut flakes instead and they were perfect! Thanks for a great recipe.
Cambrea Gordon says
Thank you Gerri!
Karla R says
This recipe is so delicious! I omitted the lemon and made it with blueberries as I couldn’t find frozen raspberries. This resulted in the most moist, milky, ‘coconutty’ muffins ever! If you’re looking for a twist on a classic blueberry muffin, try this recipe!
Cambrea Gordon says
Now I have to try them with blueberries! Thank you so much for the kind review Karla!!
Loveyourinnerchef says
I made these as muffins and they were so good I decided to try the same recipe as a coffee cake! So I baked it in a deep 8x8 pan and the result was amazing! It stayed moist for days. Definitely a keeper recipe . Thank you !! ⭐⭐⭐⭐⭐
Cambrea Gordon says
This is AMAZING! I am definitely going to be trying this myself, thanks so much for the kind review!! 🙂
Kushigalu says
Love the combination of flavors in this muffin recipe. Thanks for sharing, Pinned to try this soon.