Breakfast & Brunchcambreabakes5.0
Coconut Lemon Raspberry Muffins
Moist lemon raspberry muffins are packed with juicy fresh or frozen raspberries, zesty lemon, and a hint of coconut. Topped with lemon sugar, they’re an easy, one-bowl recipe perfect for breakfast!
👥 12 Servings⏱️ Prep & Cook: 42 min⏳ Prep: 15 min🔥 Cook: 27 min👤 Cambrea Gordon📖 cambreabakes
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- oven
- whisk
- bowl
- pan
📝 Preparation Steps
1
Before you start. Preheat the oven to 425 F/218 C. Line a 12-cup muffin tin with liners and set it aside.
2
Whisk the dry ingredients. Whisk together the flour, desiccated coconut, baking powder, baking soda, and salt. Set aside.
3
Whisk the wet ingredients. Rub the lemon zest into the sugar. Then whisk in the coconut milk, melted butter, eggs, sour cream, and oil.
fresh lemon zest1 teaspoon
4
Combine the wet and dry ingredients. Add the dry ingredients into the bowl of wet ingredients and whisk until almost combined, with some dry flour pockets still remaining. Then gently fold in the frozen raspberries until just combined.
frozen raspberries (*measured, then kept in the freezer until ready to use*)2 cups
5
Scoop the muffin batter. Fill the muffin liners with about 1/3 cup of batter. The batter should sit above the liner See the process shot in the post above for a visual. This is best done with a cookie or ice cream scoop!
6
Make the lemon sugar topping. Rub the lemon zest into the sugar, then evenly sprinkle it on top of all of the muffins.
fresh lemon zest1 teaspoon
7
Bake the raspberry muffins. Bake at 425 F/220 C for ⏱️ 8 minutes, then without opening the oven, decrease the temp to 350 F/180 C and bake for another ⏱️ 19-23 minutes, or until the tops are golden brown and a skewer inserted into the center comes out covered in a few moist crumbs. Let the pan cool on a wire rack for ⏱️ 15 minutes, then remove the muffins from the pan and let them continue cooling on the rack. Enjoy as is, or drizzle with a lemon glaze!
Nutrition Facts
calories
288 kcal
fat Content
11 g
serving Size
1 serving
fiber Content
2 g
sugar Content
18 g
sodium Content
248 mg
protein Content
5 g
trans Fat Content
1 g
cholesterol Content
30 mg
carbohydrate Content
44 g
saturated Fat Content
6 g
unsaturated Fat Content
3 g
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