Go Back
+ servings
raspberry lemon muffin.
5 from 8 votes
Print Recipe Pin Recipe

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

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