Moist lemon raspberry muffins are packed with juicy fresh or frozen raspberries, zesty lemon, and a hint of coconut. Topped with lemon sugar, they’re an easy, one-bowl recipe perfect for breakfast!
You don’t need to visit a bakery to enjoy perfectly fluffy, golden-topped muffins—these lemon raspberry muffins bring that bakery-quality magic right to your kitchen! Like my super popular jumbo blueberry muffins, they’re soft, flavorful, and topped with a simple lemon sugar for that signature bakery finish.
You can make them any time of year with fresh or frozen raspberries, just like my raspberry cream scones or raspberry filled lemon cupcakes!
Table of Contents
How To Make Them
1
Whisk the dry ingredients together.
2
Whisk the wet ingredients together. Boost the flavor by rubbing the lemon zest into the sugar.
Like my lemon brownies, it’s key to a fresh lemon flavor!
3
Mix the dry ingredients with the wet ingredients. The batter will look lumpy, which is perfect. You don’t want to develop too much gluten.
4
Fold in the frozen raspberries. Make sure the raspberries are frozen and not defrosted. Fold them gently so they don’t break apart and bleed into the batter.
5
Scoop into a muffin pan. Use an ice cream or cookie scoop to portion the batter for ease! The batter should sit higher than the liner for tall, domed muffin tops.
6
Bake the muffins. Sprinkle the tops with lemon sugar and bake until golden brown. Cool the pan on a wire rack, then top with lemon icing if desired. Enjoy!
Have tons of fresh lemons on hand? Try my iced lemon loaf cake or my super easy-to-make lemon raspberry sugar cookies—they both taste even better than from a bakery!
How to Freeze and Store
Allow the muffins to cool completely, then store them at room temperature. They will stay fresh for up to five days in an airtight container. You can place a piece of white bread in the container to absorb excess moisture.
Freeze for longer storage. Wrap each muffin individually in plastic wrap and place them in a freezer-safe container for up to 3 months. When ready to enjoy, thaw them at room temperature.
If you tried this or any other recipe on my website, please let me know how it went in the comments; I love hearing from you! Also, please leave a star rating while you’re there! You can also tag me on Instagram or Facebook so I can check it out!
Coconut Lemon Raspberry Muffins
Equipment
- Muffin liners
Ingredients
- 3 cups all-purpose flour, *See notes below for measuring*
- 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 the can well to make sure the coconut milk is emulsified 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, then kept in the freezer until ready to use*
Lemon Sugar Topping
- 1/4 cup granulated sugar
- 1 teaspoon fresh lemon zest
Instructions
- Before you start. Preheat the oven to 425 F/218 C. Line a 12-cup muffin tin with liners and set it aside.
- Whisk the dry ingredients. Whisk together the flour, desiccated coconut, baking powder, baking soda, and salt. Set aside.3 cups (360 g) all-purpose flour, 1/2 cup + 2 tablespoon (63 g) unsweetened desiccated coconut, 2 1/2 teaspoon baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon fine sea salt
- Whisk the wet ingredients. Rub the lemon zest into the sugar. Then whisk in the coconut milk, melted butter, eggs, sour cream, and oil.1 1/2 cups (300 g) full-fat coconut milk, 1/2 cup + 1 tablespoon (132 g) unsalted European butter, 1 cup (200 g) granulated sugar, 2 (110 g) large whole eggs, 1/4 cup (60 g) sour cream, 2 tablespoon (22 g) vegetable oil, 1 tablespoon fresh lemon zest
- Combine the wet and dry ingredients. Add the dry ingredients into the bowl of wet ingredients and whisk until almost combined, with some dry flour pockets still remaining. Then gently fold in the frozen raspberries until just combined.2 cups (240 g) frozen raspberries
- Scoop the muffin batter. Fill the muffin liners with about 1/3 cup of batter. The batter should sit above the liner See the process shot in the post above for a visual. This is best done with a cookie or ice cream scoop!
- Make the lemon sugar topping. Rub the lemon zest into the sugar, then evenly sprinkle it on top of all of the muffins.1/4 cup granulated sugar, 1 teaspoon fresh lemon zest
- Bake the raspberry muffins. Bake at 425 F/220 C for 8 minutes, then without opening the oven, decrease the temp to 350 F/180 C and bake for another 19-23 minutes, or until the tops are golden brown and a skewer inserted into the center comes out covered in a few moist crumbs. Let the pan cool on a wire rack for 15 minutes, then remove the muffins from the pan and let them continue cooling on the rack. Enjoy as is, or drizzle with a lemon glaze!
Video
Notes
Tried this recipe?Leave a comment below & tag @cambreabakes on social!
I have a question, can the batter be refrigerated like blueberry muffins,only stiring in the raspberries right before baking?
I would stir in the raspberries, then refrigerate!
Where can I find desiccated coconut? I have looked everywhere and I cannot find a place that carries this item.
Hi Lu! You can find it on Amazon if you can’t find it in stores!
These were delicious….nice & light bakery style muffin. They’re great with coffee/tea. I’ll definitely make again.
Is there something you can substitute for the desiccated coconut by chance?
It should be fine if you leave it out!