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!
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
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.
Nutrition
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