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Coconut Lemon Raspberry Muffins Recipe

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★★★★★

4.1 from 77 reviews

These Coconut Lemon Raspberry Muffins are a delightful combination of tart raspberries, fragrant lemon zest, and tropical coconut. Made with full-fat coconut milk and a crumbly lemon sugar topping, they deliver moist and tender crumb muffins perfect for breakfast or a sweet snack.

Ingredients

Scale

Dry Ingredients

  • 3 cups all-purpose flour
  • 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

Wet Ingredients

  • 1 1/2 cups full-fat coconut milk (shake well 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

Additional Ingredients

  • 2 cups frozen raspberries (measured and kept frozen until use)
  • 1/4 cup granulated sugar (for topping)
  • 1 teaspoon fresh lemon zest (for topping)

Instructions

  1. Preheat Oven and Prepare Pan: Preheat your oven to 425°F (218°C). Line a 12-cup muffin tin with liners and set aside to ensure your muffins bake evenly and don’t stick.
  2. Whisk Dry Ingredients: In a large bowl, combine the flour, desiccated coconut, baking powder, baking soda, and sea salt. Whisk together thoroughly to distribute all leavening agents and coconut evenly. Set aside.
  3. Whisk Wet Ingredients: Rub the lemon zest into the granulated sugar to release its oils, then whisk this mixture together with the coconut milk, melted butter, eggs, sour cream, and vegetable oil until smooth.
  4. Combine Wet and Dry Ingredients: Pour the dry ingredients into the wet ingredients bowl. Whisk until just combined, leaving a few dry flour pockets. Carefully fold in the frozen raspberries, ensuring they’re evenly distributed without smashing them.
  5. Scoop Batter into Liners: Using a cookie or ice cream scoop, fill each muffin liner with about 1/3 cup of batter, allowing the mixture to sit slightly above the liner to achieve a nice dome.
  6. Make and Add Lemon Sugar Topping: Rub the additional lemon zest into the 1/4 cup sugar, then evenly sprinkle this lemon-sugar mixture over the tops of the muffins to add a crisp, fragrant topping.
  7. Bake the Muffins: Bake in the preheated oven at 425°F (220°C) for 8 minutes. Without opening the oven door, reduce the temperature to 350°F (180°C) and continue baking for an additional 19–23 minutes, or until the muffins turn golden brown and a skewer inserted into the center comes out with a few moist crumbs.
  8. Cool and Serve: Allow the muffin pan to cool on a wire rack for 15 minutes before removing the muffins. Let the muffins cool further on the rack. Enjoy them plain or drizzle with a lemon glaze for extra zest.

Notes

  • To measure flour accurately, spoon it into the measuring cup and level off with a knife rather than scooping directly from the bag to prevent dense muffins.
  • Make sure the coconut milk is well shaken so it is emulsified before measuring for even moisture and fat content.
  • Keep raspberries frozen until just before folding into the batter to prevent bleeding and maintain vibrant color.
  • Using room temperature eggs and sour cream helps achieve a smoother batter and better rise.
  • For an extra touch, drizzle with a lemon glaze made from powdered sugar and lemon juice once muffins are cooled.

Keywords: coconut lemon raspberry muffins, lemon muffins, raspberry muffins, coconut muffins, breakfast muffins, fruity muffins, baked muffins

Find it online: https://foodiecara.com/coconut-lemon-raspberry-muffins-recipe/