Coconut Lemon Raspberry Muffins
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!
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.
- Whisk the wet ingredients. Rub the lemon zest into the sugar. Then whisk in the coconut milk, melted butter, eggs, sour cream, and oil.
- 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.
- 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.
- 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
*Measure your dry ingredients properly. This is my #1 baking tip! Do not ever scoop a measuring cup into your flour as this always leads to using too much flour. Instead, use the spoon-level method. This means fluffing the flour first, then spooning it into your measuring cup/spoon. For the BEST results, use a kitchen scale!*
Cool completely before storing: Store the muffins in an airtight container to prevent exposure to air, which can dry them out. Alternatively, use a resealable plastic bag or wrap them tightly in plastic wrap.
Add a slice of bread or paper towels: To maintain moisture, you can place a slice of white bread or a paper towel inside the container or bag of muffins. The bread will absorb excess moisture and help keep the muffins moist.
Freezing: Wrap each muffin individually in plastic wrap and place them in a freezer-safe container for up to 3 months. Thaw them at room temperature when ready to enjoy.
