Coconut Raspberry Muffins
Coconut Raspberry Muffins are super moist, bursting with coconut flavor, and are studded with juicy raspberries. These easy muffins are perfect for breakfast, brunch, or dessert!
- 1 1/2 cups coconut milk
- 1 1/2 cups desiccated coconut
- 1 large egg
- 3/4 cup granulated sugar
- 1 tsp vanilla extract
- 1 1/2 cups all-purpose flour
- 2 1/2 tsp baking powder
- 1/2 tsp salt
- 2 cups raspberries frozen or fresh
In a large bowl combine coconut milk and desiccated coconut. Let sit for about 15 minutes.
Preheat oven to 350°F and line a 12-count muffin tin with cupcake liners.
Add egg, sugar, and vanilla extract to the coconut mixture and stir with a spatula until combined.
Combine flour, baking powder, and salt and sift into coconut mixture.
Gently fold in frozen raspberries. Don't stir too long, the raspberries will bleed into the batter.
Divide mixture between muffin cups and bake for 25-30 minutes, or until a skewer inserted in the center comes out clean.
Let the muffins cool in the pan for about 10 minutes then transfer to a cooling rack to cool completely.