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Close-up of a coconut raspberry muffin with its liner opened sitting on a dark surface. There are raspberries, a pink measuring spoon with coconut flakes and a grey muffin pan with more muffins next to it.
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5 from 2 votes

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!
Prep Time25 minutes
Cook Time25 minutes
Total Time50 minutes
Course: Breakfast
Cuisine: American
Servings: 12

Ingredients

  • 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

Instructions

  • 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.

Nutrition

Calories: 240kcal