epicurious
Coconut, Raspberry, and Chocolate Muffins
The combination of coconut, raspberry, and chocolate in these muffins tastes wonderful whether you’re using fresh raspberries in season or frozen raspberries.
👥 12 Servings👤 Hermine Dossou📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●oven
- ●bowl
- ●mixing bowl
- ●microwave
📝 Preparation Steps
1
Preheat the oven to 400°F and line a 12-hole muffin tin with paper cases.
2
In a large mixing bowl, mix together the milk, eggs, oil, melted butter, sugar, vanilla, cinnamon, nutmeg, and salt for about a minute, until well combined. Add the flour, coconut, and baking powder and stir until fully incorporated. Fold in half the raspberries and all the chocolate chunks.
large eggs2
3
Divide the batter equally between the muffin cases. Top each muffin with a couple of the remaining raspberries. Bake for 25 to ⏱️ 30 minutes, or until the muffins have risen and are golden brown.
4
You can keep these for a few days in an airtight container, or, once cooled, freeze them for up to 3 months. They are lovely served warm—either out the oven or reheated for a few seconds in the microwave.
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