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Home » Recipes » Breakfast & Brunch Recipes

Fluffy Coconut Lemon Raspberry Muffins

Published: May 27, 2022 Modified: May 27, 2022 by Cambrea Gordon. This post may contain affiliate links.

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raspberry lemon muffin pin.
raspberry lemon muffin pin.
raspberry lemon muffin pin.

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!

raspberry lemon muffin in a liner.

I never loved a muffin more than my banana nutella muffins until today.

These coconut lemon raspberry muffins are perfectly balanced with tart raspberries, a crunchy sugar topping, and a super fluffy texture.

The muffin batter comes together in just three simple steps so they are a perfect last-minute addition to your breakfast or brunch occasion!

For more breakfast recipes, try Savory Scones, Sour Cream and Onion Biscuits, and Snickerdoodle Coffee Cake.

Jump to:
  • why these are the best lemon raspberry muffins
  • ingredient notes
  • recipe instructions
  • expert baking tips
  • storage & freezing
  • faq's
  • more recipes you'll love
  • Recipe 📖
  • Reviews
raspberry lemon muffins.

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.

ingredients needed to make raspberry lemon muffins.
  • 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.

a collage of the steps for how to make raspberry lemon muffins.

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.

raspberry lemon muffin in a liner.

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.
raspberry lemon muffins with a bite taken out.

faq's

Do I need to defrost the raspberries before using them?

No, the berries need to be frozen when adding them to the batter.

Can I use fresh raspberries?

I have not tested this recipe with fresh raspberries but I would watch the baking time as they may bake differently.

Can they be made with gluten-free flour?

This recipe has not been tested with gluten-free flour but I would love to hear how they turn out!

Some of the berries sunk to the bottom, how can I prevent this?

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.

Can I bake them without liners?

I have not tried baking these without liners, but I would spray each cup well with nonstick spray to keep them from sticking.

more recipes you'll love

  • Banana Nutella Muffins
  • Fruity Pebble Donuts
  • Brioche French Toast Casserole
  • Cinnamon Roll Muffins

If you tried this or any other recipe on my website, please let me know how it went in the comments below, 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!

Recipe 📖

raspberry lemon muffin.
5 from 9 votes
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Fluffy Coconut Lemon Raspberry Muffins

These bakery-style 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!
Servings 12 servings
Prep 15 mins
Cook 27 mins
Total 42 mins
Course : Breakfast
Cuisine : American

Equipment

  • 12-cup muffin pan
  • 12 Muffin liners
Need Metric Measurements?Use the button options below to toggle between US cups and Metric grams!

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

Step by step process photos are provided above, in the body of this post.
  • 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.
Serving: 1serving | Calories: 288kcal | Carbohydrates: 44g | Protein: 5g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 30mg | Sodium: 248mg | Potassium: 144mg | Fiber: 2g | Sugar: 18g | Vitamin A: 79IU | Vitamin C: 6mg | Calcium: 74mg | Iron: 3mg

The calorie information provided for the recipe is an estimate. The accuracy of the calories listed is not guaranteed.

More Breakfast & Brunch Recipes

  • Chai Apple Cinnamon Scones
  • Savory Scones (Herb & Sun-dried Tomato)
  • Snickerdoodle Coffee Cake
  • Breakfast Biscuits

Reader Interactions

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    Recipe Rating




  1. Jeane says

    January 12, 2023 at 10:28 am

    Can the batter be frozen before baking?

    Reply
    • Cambrea Gordon says

      January 12, 2023 at 10:32 am

      Hi Jeane, I don't recommend freezing the batter as it will alter the texture of the muffin. You can store it in the fridge for up to one week and it should be fine. You can also bake the muffins first, then wrap each one in plastic wrap and store them in the freezer.

      Reply
  2. Angela says

    October 05, 2022 at 9:03 am

    Am I able to substitute for flour for oat flour? And how much would I use?

    Reply
    • Cambrea Gordon says

      October 05, 2022 at 9:55 am

      Hi Angela, I can't say as I've never tried it before. I usually don't recommend flours like oat as they don't contain any gluten and it will change the structure of the muffins.

      Reply
  3. Gerri says

    August 23, 2022 at 1:53 pm

    5 stars
    I made these with coconut flakes instead and they were perfect! Thanks for a great recipe.

    Reply
    • Cambrea Gordon says

      August 23, 2022 at 2:10 pm

      Thank you Gerri!

      Reply
  4. Karla R says

    August 03, 2022 at 12:43 am

    5 stars
    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!

    Reply
    • Cambrea Gordon says

      August 03, 2022 at 3:28 pm

      Now I have to try them with blueberries! Thank you so much for the kind review Karla!!

      Reply
  5. Loveyourinnerchef says

    June 20, 2022 at 6:35 pm

    5 stars
    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 !! ⭐⭐⭐⭐⭐

    Reply
    • Cambrea Gordon says

      June 20, 2022 at 6:44 pm

      This is AMAZING! I am definitely going to be trying this myself, thanks so much for the kind review!! 🙂

      Reply
  6. Kushigalu says

    June 05, 2022 at 5:19 pm

    5 stars
    Love the combination of flavors in this muffin recipe. Thanks for sharing, Pinned to try this soon.

    Reply
  7. Dannii says

    June 05, 2022 at 4:21 pm

    5 stars
    Oh yum! These muffins look so good, and I love the combination of lemon and raspberry.

    Reply
  8. Suja MD says

    June 05, 2022 at 3:57 pm

    5 stars
    This was a such a delicious and easy recipe! I went perfect with my dinner meal. So good!

    Reply
    • Cambrea Gordon says

      June 05, 2022 at 7:46 pm

      Thanks so much Suja! 🙂

      Reply
  9. Claudia Lamascolo says

    June 05, 2022 at 3:48 pm

    5 stars
    I love how you can actually see how fluffy these are what a beautifully made muffin recipe!

    Reply
  10. Andrea says

    June 05, 2022 at 3:46 pm

    5 stars
    The coconut milk and greek yogurt make these moist and delicious! Plus I love the extra protein. Great recipe

    Reply
    • Cambrea Gordon says

      June 05, 2022 at 7:46 pm

      I'm so glad you love the recipe Andrea!

      Reply
  11. Savannah says

    May 27, 2022 at 8:43 pm

    5 stars
    I'm not really a muffin person but these have completely changed my mind!!!

    Reply

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Hi, I'm Cambrea, a professionally trained pastry chef turned food blogger! Here at Cambrea Bakes, you'll find fun modern twists on classic dessert recipes that are perfect for any occasion.

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