Julie Clark
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Raspberry Coconut Muffins
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These Raspberry Coconut Muffins are so easy to make! No need for butter or oil, the coconut milk adds flavor and makes them extra moist.
I’m in love with raspberries at the moment and can’t wait for the summer months when fresh berries are in season again. When I find fresh raspberries on sale in the store, I snag them and enjoy them on their own, but they are also delicious in baked goods like raspberry bread, raspberry rolls and these raspberry coconut muffins.
The coconut gives these raspberry-filled muffins a great texture and the coconut milk combined with the raspberries makes them so moist. You don’t even need butter or oil because of the coconut milk! In this case, that coconut milk is the secret to moist muffins.
Ingredients Needed
9 ingredients, just a small amount for such delicious muffins.
- Raspberries. Fresh raspberries are great, but make these all year round with frozen berries. Allow the berries to thaw and let any liquid drain off. Frozen raspberries might discolor the batter just a little bit more, but it works beautifully.
- Coconut milk. Buy canned coconut milk. There will be firm white part of the milk and a milker liquid part. Use both parts and whisk it to combine. That firm part of the milk is the fat, which allows you to skip the oil and butter in the muffins.
- Shredded coconut. Sweetened or unsweetened coconut will work. I use whatever I have on hand for the raspberry coconut muffins.
✨ See the recipe card for full ingredients and amounts. ✨
This recipe was contributed by Julia from Plated Cravings.
How to Make Raspberry Coconut Muffins
Making these muffins is super simple. You don’t need a stand mixer for this easy recipe, you just need one bowl, a spatula, and a flour sifter or fine-mesh strainer to sift the flour.
- Start with combining the shredded coconut and the coconut milk in a large bowl. You’ll add the other ingredients to this bowl later. After a few minutes, the shredded coconut will start to absorb the coconut milk and soften in texture.
- Add the other wet ingredients and after they’re incorporated, sprinkle the flour over the mixture. I always use a small mesh strainer for the dry ingredients and mix the flour, baking powder, and salt in the mesh strainer so I don’t need a second bowl.
- Fold in the flour but don’t overmix the batter or your muffins will be dense. Then add the fresh raspberries. You need to be very gentle when you fold them in or the raspberries will tint the batter pink.
- Scoop the batter into muffin pan lined with paper liners. Then bake at 350ºF.
- These raspberry coconut muffins won’t brown much, so it’s important to test with a skewer if they’re done. They took 30 minutes in my oven but every oven is different so I recommend to start checking after 20 minutes.
Recipes to Try Next:
Raspberry Coconut Muffins
These Raspberry Coconut Muffins are so easy to make! They are so moist, bursting with coconut flavor, and full of juicy raspberries.
Servings 12
Prep Time 25 minutes
Cook Time 25 minutes
Total Time 50 minutes
Ingredients
- 1 1/2 cups canned coconut milk
- 1 1/2 cups shredded coconut
- 1 large egg
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoons salt
- 2 cups raspberries fresh or frozen
Instructions
- In a large mixing bowl combine coconut milk and shredded coconut. Let sit for about 15 minutes. 1 ½ cups canned coconut milk, 1 ½ cups shredded coconut
- Preheat oven to 350°F and line a 12-count muffin tin with cupcake liners.
- Add egg, sugar, and vanilla extract to the coconut mixture and stir with a spatula until combined. 1 large egg, ¾ cup granulated sugar, 1 teaspoon vanilla extract
- Combine flour, baking powder, and salt and sift into coconut mixture. 1 ½ cups all-purpose flour, 2 ½ teaspoons baking powder, ½ teaspoons salt
- Gently fold in fresh raspberries. Don't stir too long, the raspberries will bleed into the batter. 2 cups raspberries
- Divide mixture between muffin cups and bake for 25-30 minutes, or until a skewer inserted in the center comes out clean. Let the muffins cool in the pan for about 10 minutes then transfer to a wire rack to cool completely.
Notes
- Try coconut sugar in place of plain granulated sugar.
- There is no baking soda in this recipe because sometimes the baking soda reacts with the raspberries and gives the muffins a greenish hue.
- These raspberry muffins should work with gluten-free all-purpose flour.
Nutrition
Calories: 248kcal | Carbohydrates: 34g | Protein: 3g | Fat: 12g | Saturated Fat: 10g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.002g | Cholesterol: 16mg | Sodium: 138mg | Potassium: 254mg | Fiber: 3g | Sugar: 19g | Vitamin A: 29IU | Vitamin C: 6mg | Calcium: 52mg | Iron: 2mg
One of the best muffins I have ever made, I wish I did a double batch!
Just a question about the coconut milk you used in the raspberry coconut muffins. Is this the coconut milk in a can? Or is it the coconut milk in a carton in the dairy section in the store?
Okay, so I got home yesterday and made the Tuna melt for my kiddo. She LOVED it! So now I’m back to see what else you got ???? These muffins look yummy! You’re quickly becoming my favorite food site.
Oh! that looks so good. Thanks for the recipe….