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These Raspberry Coconut Muffins are so easy to make! They are so moist, bursting with coconut flavor, and full of juicy raspberries.
I’m in love with raspberries at the moment and can’t wait for the summer months when fresh berries are in season again. But until then frozen raspberries are a great substitution that’s available all year round. So you could enjoy these muffins even in December!
Frozen raspberries are harvested ripe and are frozen immediately so they’re bursting with flavor and are great for baked goods like these muffins or my Lemon Raspberry Cake. I also like to use frozen raspberries to make my silky raspberry meringue buttercream for my Raspberry Lemon Curd Cupcakes. Frozen raspberries are definitely a staple in my freezer!
What makes these raspberry-filled muffins even tastier is the addition of coconut! The desiccated coconut gives these 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.
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 desiccated 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.
Add the other wet ingredients and after they’re incorporated, sift the flour over the mixture. I always use a small mesh strainer for this 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 frozen raspberries (don’t defrost them!). You need to be very gentle when you fold them in or the raspberries will tint the batter pink.
These 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.
My Raspberry Coconut Muffins are perfect for brunch or breakfast but they also make a great snack!
Try my Banana Muffins with Cinnamon Streusel recipe next!
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?
One of the best muffins I have ever made, I wish I did a double batch!
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….