These fresh and fluffy Raspberry Coconut Muffins make the perfect snack or brekkie on-the-go. It’s a small batch, but feel free to double the recipe to keep everyone happy!
the perfect muffin for breakfast
My Raspberry Coconut Muffins are the perfect breakfast muffin! They’re so tender and light, thanks to the Greek yogurt and buttermilk and they’re loaded with the fresh flavours of raspberry and coconut. With so many deliciously healthy ingredients, they absolutely make the best breakfast muffin. Eat them fresh outta the oven, or take them with you for brekkie on the go.
ingredients for these muffins
I’ve made these a small batch of Raspberry Coconut Muffins, but you can easily double (or triple!) the recipe. You’ll only need a couple of bowls to mix these by hand -no mixer required for super fluffy muffins!
Here’s what you’ll need:
Melted Butter: will add to the delicious flavour of these muffins and keep them beautifully moist.
Caster sugar and Raw sugar: I like to use a finer grade sugar in the muffin mixture, as it combines quickly. Raw sugar will be sprinkled over the muffins before baking, to give them a lovely golden crunch. Or regular sugar is also fine for both uses.
Plain flour: just regular, all-purpose plain flour is needed.
Rising agents: I use both baking powder and baking soda (bicarb soda) to get these muffins lovely and high, with the best muffin top!
Greek yogurt and Buttermilk: both give a lovely, old-fashioned tangy flavour to these muffins, plus the acidity will activate the baking soda, making the muffins super light and fluffy.
Vanilla extract: I use vanilla in pretty much all of my baking, as it gives everything that bakery-style taste. Always use the best quality vanilla you can find -it makes a difference!
Egg: just one XL free range egg will give these muffins richness.
Raspberries: I like to buy fresh raspberries and freeze them myself, as I get juicier, fat berries (rather than lots of little pieces). Frozen works better, as the soft fresh berries tend to break up too easily when being folded through the muffin mixture.
Coconut: I use dessicated coconut for the muffin mixture, then sprinkle shredded coconut on the top before baking. Either works fine in both uses and will make these Raspberry Coconut Muffins full of texture and tropical flavour!
tips on making the best bakery-style raspberry coconut muffins
If you want the best bakery-style muffins, there’s just a few things to be mindful of. Muffins can be the easiest thing to whip up in a hurry, and if you follow my tips, you’ll bake perfect muffins every single time!
- Always make your muffins by hand! If you use a machine, you can too easily overmix the batter, leaving you with heavy, unpleasant muffins. A whisk and spatula is all you need. And mix until the ingredients have only just combined.
- Toss your berries in some flour. Coating the raspberries in a little flour first will help stop them sinking to the bottom of your muffins. Were looking for even berry distribution here!
- Sprinkling a little raw sugar over the muffins will give you lovely, crunchy golden muffin tops. Don’t have raw sugar? No problem -regular granulated sugar will work just fine.
- Use good quality bakeware -I always use USA Pan muffin tins and cookie trays for their strength and durability. They don’t warp, are non-stick professional bakeware that always gives me the best baking results. You can buy the same 6 hole muffin pan here
- Use high heat for the first 5 minutes. I can’t tell you how much of a game-changer this was for me! By baking the muffins at 215 celsius for the first 5 minutes, you’ll get lovely high, bakery-style muffins. The high heat causes a burst of steam inside the muffin mixture and will help them rise faster.
- Make the muffin mixture the night before, for speedy no-fuss breakfasts in the morning. The mixture will last well in the fridge for a few days.
I know you’re going to love making these bakery-style muffins! For more great muffin recipes, check out:
Small Batch Triple Chocolate Muffins
Banana Nut Muffins with Brown Butter Glaze
And don’t forget to rate my recipe, then share them on Instagram
Raspberry Coconut Muffins
Ingredients
- 85 g Butter melted and cooled for 5 minutes
- 150 g Caster sugar
- 180 g Plain flour
- 2 tsp Baking powder
- ¼ tsp Baking (bi-carb) soda
- ¼ tsp Salt
- 120 g Greek yogurt
- ¼ cup Buttermilk
- 1 Egg
- 1 tsp Vanilla
- 60 g Frozen raspberries I freeze my own fresh raspberries
- 25 g Dessicated coconut
- Raw sugar to sprinkle
- Dessicated or shredded coconut to sprinkle
Instructions
- Preheat oven to 215°C/420°F (conventional setting)
- Line a 6 hole muffin tin with cupcake or muffin papers
- In a large bowl, whisk together the butter and sugar until well combined
- Add the egg and whisk again
- Whisk in the buttermilk, yogurt and vanilla until everything has combined well
- Take a spoonful of the flour and add it to a small bowl, tossing it through the raspberries and then set aside
- Fold the remaining flour, as well as the baking powder, baking soda and salt into the wet mix until almost combined
- Now fold through the floured berries and coconut until just combined
- Use a large ice cream scoop to scoop heaped spoonfuls of mixture into the lined muffin pan
- Sprinkle eash muffin with the raw sugar and extra coconut
- Bake at 215°C for 5 minutes, then turn the oven down to 180° and continue to bake for another 15 minutes
- When cooked, remove the pan from the oven and let the muffins rest in the pan for 2 minutes, before cooling on a rack (or just eat straight away!)
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