Can I use fresh raspberries instead of frozen?

Yes, you can use fresh raspberries. However, frozen raspberries are often recommended because they hold their shape better when folded into the batter and are less likely to bleed color. If using fresh, handle them very gently.

Why do you start baking at a high temperature?

Starting with a high temperature (425 F / 218 C) and then reducing it helps the muffins rise quickly and create those tall, domed tops in the initial phase of baking.

What if I don't have full-fat coconut milk?

Full-fat coconut milk provides richness and moisture. While other milks might work, the texture might be slightly different. Using coconut milk specifically adds to the delicate coconut flavor noted in the recipe.

My muffin tops aren't as domed as I'd like. Any tips?

Make sure you fill the muffin cups quite full, ideally with the batter sitting above the rim of the liner. Also, starting with that initial high oven temperature is key for a good rise.

How long do these muffins last?

Stored correctly in an airtight container at room temperature after cooling completely, they will stay fresh for up to five days. They can also be frozen for up to 3 months.

Can I skip the lemon sugar topping?

You can skip the lemon sugar topping if you prefer, but it adds a lovely brightness, texture, and that signature bakery-style finish to the muffins.

How do I know when the muffins are fully baked?

Insert a thin skewer or toothpick into the center of a muffin. It should come out with only a few moist crumbs attached, not wet batter. The tops should also look golden brown.

Easy Lemon Raspberry Muffins (with a Coconut Twist!)

Description

These Coconut Lemon Raspberry Muffins are incredibly moist and tender, bursting with juicy raspberries and bright lemon flavor, plus a delicate hint of coconut! Topped with a sweet lemon sugar crust, they are an irresistible treat perfect for breakfast or brunch!

Ingredients

For the Muffins

3 cups (360 g) all-purpose flour
½ cup plus 2 tablespoons (60 g) unsweetened desiccated coconut
2 ½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon fine sea salt
1 ½ cups (300 g) full-fat coconut milk, shaken well in the can before measuring
½ cup plus 1 tablespoon (130 g) unsalted butter, melted and cooled slightly
1 cup (200 g) granulated sugar
2 large eggs (115 g), at room temperature
¼ cup (60 g) sour cream, at room temperature
2 tablespoons (25 g) vegetable oil
1 tablespoon fresh lemon zest
2 cups (240 g) frozen raspberries, kept frozen until ready to use

For the Lemon Sugar Topping

¼ cup (50 g) granulated sugar
1 teaspoon fresh lemon zest

Instructions

Get the oven ready. Heat your oven to 425 F (218 C). Put paper liners into a standard 12-cup muffin pan. Set the prepared pan aside.
Mix the dry things. In a large bowl, whisk together the all-purpose flour, desiccated coconut, baking powder, baking soda, and fine sea salt until everything is combined evenly. Put this bowl aside for now.
Mix the wet things. In a separate large bowl, add the 1 cup granulated sugar and the 1 tablespoon fresh lemon zest. Use your fingers to rub the zest into the sugar until it smells fragrant and citrusy. Whisk in the full-fat coconut milk, melted butter, large eggs, sour cream, and vegetable oil. Mix until all the wet ingredients are well combined.
Combine wet and dry. Add the bowl of dry ingredients into the large bowl with the wet ingredients. Use a whisk or spatula to mix them together just until the dry ingredients are almost fully incorporated. It’s okay to have a few small dry flour spots remaining.
Add the raspberries. Gently add the frozen raspberries to the batter in the bowl. Use a spatula to carefully fold the raspberries into the batter until they are just distributed. Be careful not to overmix at this stage.
Fill the muffin cups. Use a large scoop or a 1/3 cup measure to divide the muffin batter evenly among the 12 prepared muffin liners. The cups should be quite full, with the batter sitting above the rim of the liner.
Make the lemon sugar topping. In a small separate bowl, add the 1/4 cup granulated sugar and the 1 teaspoon fresh lemon zest. Use your fingers to rub the zest into the sugar until it is fragrant.
Add the topping. Sprinkle the lemon sugar mixture generously and evenly over the top of the batter in each muffin cup before baking.
Bake the muffins. Carefully place the muffin pan into the preheated 425 F (218 C) oven. Bake for exactly 8 minutes. Without opening the oven door, lower the oven temperature to 350 F (180 C). Continue baking for another 19 to 23 minutes, or until the muffin tops are golden brown. You can test for doneness by inserting a thin skewer or toothpick into the center of a muffin; it should come out with only a few moist crumbs attached.
Cool. Once baked, take the muffin pan out of the oven. Let the pan cool on a wire rack for 15 minutes. After 15 minutes, carefully remove the muffins from the pan and place them directly onto the wire rack to finish cooling completely.

Notes

Ingredient Tip: For best baking results, measure dry ingredients like flour correctly. Avoid scooping measuring cups directly into the flour bag, which can pack it down and result in using too much. Instead, first fluff the flour in its container, then spoon it gently into your measuring cup. Level off the top with a straight edge. Using a kitchen scale is the most accurate way to measure ingredients.

Storage: Ensure the muffins are completely cool before storing them to prevent them from becoming soggy. Store them in an airtight container to keep them fresh and moist. A resealable plastic bag or wrapping them tightly in plastic wrap also works well.

To help maintain moisture while storing, you can place a slice of fresh white bread or a piece of paper towel inside the storage container with the muffins. The bread or paper towel can help absorb excess moisture.

Freezing: Baked muffins freeze beautifully. Wrap each cooled muffin individually in plastic wrap. Place the wrapped muffins into a freezer-safe container or a sturdy freezer bag. They can be stored in the freezer for up to 3 months. Thaw frozen muffins at room temperature before enjoying.

Nutrition

Serving Size: 1 muffin
Calories: 288 kcal
Sugar: 18 g
Sodium: 248 mg
Fat: 11 g
Carbohydrates: 44 g
Fiber: 2 g
Protein: 5 g
Cholesterol: 30 mg