What better to go with a cup of tea than these Raspberry Coconut Muffins. These are put together really quickly and can use either fresh or frozen berries. Delicious straight out of the oven with butter!

Friends, these Raspberry Coconut Muffins are the winning combination! I love all raspberry desserts like my Raspberry Lemon Loaf Cake, ore the Greek Yogurt Raspberry Muffins and the Baked Blueberry & Raspberry Pudding Cake. But when you add coconut to raspberries, the flavour hits a new level.

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What Makes The Raspberry Coconut Muffins Great

• Easy to make – like most muffins, these are easy to make and come together quickly
• Flavour combination – these two flavours pair so well together
• Can substitute frozen berries – although I used fresh berries, frozen berries can also be sued for this recipe

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Ingredients

• Dry goods – plain flour, coconut, sugar, baking powder, salt
• Dairy and eggs – butter, eggs and plain yogurt
• Flavourings – vanilla extract
• Fresh – raspberries

REMEMBER, The full recipe and instructions is always found at the end of the post in the recipe card.

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Instructions

• Preheat oven – Preheat oven to 350 degrees F. Grease or line 10 muffin tins.
• Combine dry ingredients – In a medium sized bowl sift together the flour, coconut, baking powder and the salt. NOTE – keep one tablespoon of flour separate.
• Mix butter and sugar – In a large mixing bowl cream the butter and sugar. After the mixture is pale and fluffy, add the eggs one at a time mixing until they are incorporated into the batter. Whisk in the vanilla.
• Mix together batter – Next, add half the flour to the batter and stir in gently. Then add the yogurt and mix in the remaining flour.
• Add raspberries – Toss the raspberries in the remaining tablespoon of flour. Fold the raspberries into the batter.
• Bake muffins – Pour batter into your prepared muffins tins and bake anywhere from 15 – 20 minutes. Insert a toothpick in the center and when just a few crumbs come off, it is done. Remove from oven and place on a wire rack to cool for just a few minutes. Remove from pan after about 5 minutes and let it cool for a further few minutes. These can be served straight away. Will keep for a few days in an airtight container.

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Recipe Tips

• To prevent berries from sinking – Because berries are heavy, they often sink in baked goods. Just lightly toss them in one tablespoon of flour to prevent them from sinking.
• Baking time – I baked these for exactly 20 minutes. Keep in mind, all ovens bake differently and yours could bake a little quicker or take a little longer.
• Muffin size – these are medium sized muffins, not big bakery type muffins. The muffin pans i used were medium.

substitutions

• Fresh raspberries – I used fresh raspberries for this recipe. Alternatively, you could use frozen berries. Just make sure to add them to the batter frozen to prevent the juice dying the batter.
• Plain yogurt – If you don’t have plain yogurt, you could use Greek yogurt. Alternatively, you could use sour cream or full fat milk in this recipe.

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Serving and Storage

• Serve fresh or within a few days – These muffins are great the day they are baked but will keep fresh for several days.
• At room temperature – These will stay fresh for up to two days on the counter.
• In the refrigerator – You can alternatively store the cake in the fridge for about 3 – 4 days. It’s best to take the muffins out of the fridge and bring to room temperature before serving.
• In the freezer – Yes, these muffins store well in the freezer. Store them in an airtight container up to two months. Allow to defrost completely and bring to room temperature before serving.

Frequently Asked Questions

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