It’s Nursery Rhyme Week in our house, so I thought that the perfect snack for the boys would be some muffins…while we sing “Do you Know the Muffin Man?…”
As the weather is getting warmer, I’m seeing more and more berries on the shelves at our local shops and farmer’s markets. I can’t think of a better way to enjoy some fresh raspberries than in these Raspberry Coconut Muffins. They are some of the best muffins that you will ever have!
I first made these to serve with Easter brunch, when the weather was still cool and there was even snow in our forecast. Since ripe raspberries weren’t an affordable option back in March, I opted to use thawed, frozen raspberries instead. They worked great!
You can also turn this batter into a loaf bread by pouring it into a loaf pan and baking it for a longer amount of time (about 45-55 minutes). I went with the muffins because (1) they’re perfectly sized for individual portions – no slicing required, and (2) I’m impatient and they cook faster!
Raspberry Coconut Muffins
- 2 cups flour
- 1 cup shredded coconut
- 1 tablespoon baking powder
- 2/3 cup sugar
- ¾ teaspoon salt
- 2 eggs
- 1 cup milk
- ½ cup canola oil
- 1 ½ teaspoons vanilla extract
- ¼ teaspoon coconut extract
- 1 cup raspberries thawed frozen raspberries are fine
- Preheat oven to 350 degrees F. Fill a regular size muffin pan with paper cups or spray with cooking spray. Set aside.
- In a medium bowl, combine flour, coconut, baking powder, sugar, and salt.
- In a large bowl, whisk together eggs, milk, oil, vanilla, and coconut extract. Add flour mixture and stir until combined, but do not overmix. Gently fold in raspberries.
- Spoon batter into prepared muffin cups. Bake for approximately 20 minutes or until a toothpick inserted in the center comes out clean. Cool in the pan for about 5 minutes and then transfer to a wire rack to continue cooling.
Looking for more delicious breakfast options? Here are some of our favorites:
Coffee Cake Muffins
French Toast Casserole