Lemon raspberry muffins- light and fluffy muffins bursting with juicy raspberries, fresh lemon flavor, and hints of coconut! They are made in one bowl and ready to bake in 15 minutes!
My goal to create perfect, bakery-style fluffy muffins at home is complete!
These moist lemon raspberry muffins will blow any store-bought muffin away. Not only are they so easy to make, but they are perfectly balanced with tart raspberries, a lemon sugar topping, and hints of coconut in every bite.
They turned out so perfectly, I used the base muffin batter to make banana nutella muffins and cinnamon rolls muffins!
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why you'll love this recipe
- Homemade muffins: These muffins are made completely from scratch in just one bowl!
- Simple ingredients: You only need 10 ingredients to make this recipe.
- Lemon and raspberry flavor: They are bursting with bright and juicy raspberries and fresh lemon zest.
- Quick breakfast treat: They are super easy to make and even easier to freeze for later when you need a breakfast or snack on the go!
ingredient notes & substitutions
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.
Coconut milk: This recipe works best with full-fat coconut milk. You can substitute buttermilk in place of coconut milk if needed.
Find the full ingredient measurements and instructions in the recipe card below!
recipe instructions
Before you start, line a 12-cup muffin pan with a muffin or cupcake liners and preheat the oven to 425 F/220 C.
Step 1: Whisk the dry ingredients together. In a medium bowl, whisk together the all-purpose flour, desiccated coconut, baking powder, baking soda, and salt until combined.
Step 2: Whisk the wet ingredients together. In a large mixing bowl, rub the lemon zest into the sugar, then whisk in the melted butter, coconut milk, granulated sugar, eggs, oil, and sour cream.
Step 3: Mix the dries into the wets. Add the bowl of dry ingredients to the bowl of wet and whisk until almost combined.
Step 4: Fold in the frozen raspberries. Fold the raspberries gently into the batter. Stop mixing when there are no more dry flour pockets.
Step 5: Scoop and bake! Use a large cookie or ice cream scoop to portion the batter into each liner. Sprinkle the tops of the muffins with lemon sugar.
The batter should sit higher than the liner as shown above!
Bake them for 8 minutes in the preheated oven. 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 clean.
expert baking tips
- Use a kitchen scale. Baking with a scale is much more accurate than cup measurements. To convert this recipe, click the "metric" button next to the ingredients title on the recipe card. If you do not have a scale, use a spoon to fluff the flour first, then spoon it into your measuring cup.
- 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 constantly checking on them occasionally and testing for doneness!
storage & freezing
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.
Once cool, wrap them individually in plastic wrap then store them in a sealed container or freezer bag for up to 1 month.
recipe faqs
No, the berries must 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.
other quick breakfast recipes to make next!
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 📖
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 fine sea 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 room temperature
- 2 tablespoon canola oil
- 1 tablespoon fresh lemon zest
- 2 cups frozen raspberries *measured, then kept in the freezer until ready to use*
Lemon Sugar Topping
- ¼ cup granulated sugar
- 1 teaspoon fresh lemon zest
Instructions
- Preheat the oven to 425 F/218 C. Line a 12-cup muffin tin with liners and set it aside.
- Whisk together the flour, desiccated coconut, baking powder, baking soda, and salt. 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 fine sea salt
- Rub the lemon zest into the sugar. Then add the coconut milk, melted butter, eggs, sour cream, and oil. Whisk 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, 2 tablespoon canola oil, 1 tablespoon fresh lemon zest
- Pour the dry ingredients into the bowl of wet ingredients and whisk until almost combined, with some dry flour pockets still remaining.
- Fold the frozen raspberries gently into the batter until just combined.2 cups frozen raspberries
- Use a large cookie or ice cream scoop to portion the batter into the liners. The batter should sit above the liner and hold about ⅓ cup in each liner. (see the photo in post instructions for a visual)
- Rub the lemon zest into the sugar for the topping. Then evenly sprinkle it amongst all of the muffins.¼ cup granulated sugar, 1 teaspoon fresh lemon zest
- Bake at 425 F/220 C for 8 minutes, then without opening the oven, decrease the temp to 350 F/180 C. Bake for another 19-23 minutes or until the tops are golden brown and a toothpick inserted into the center comes out clean.
- Let cool then enjoy!
Video
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 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 constantly 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.
Jeane says
Can the batter be frozen before baking?
Cambrea Gordon says
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.
Angela says
Am I able to substitute for flour for oat flour? And how much would I use?
Cambrea Gordon says
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.
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.
Dannii says
Oh yum! These muffins look so good, and I love the combination of lemon and raspberry.
Suja MD says
This was a such a delicious and easy recipe! I went perfect with my dinner meal. So good!
Cambrea Gordon says
Thanks so much Suja! 🙂
Claudia Lamascolo says
I love how you can actually see how fluffy these are what a beautifully made muffin recipe!
Andrea says
The coconut milk and greek yogurt make these moist and delicious! Plus I love the extra protein. Great recipe
Cambrea Gordon says
I'm so glad you love the recipe Andrea!
Savannah says
I'm not really a muffin person but these have completely changed my mind!!!