These moist muffins are the pure taste of summer! Tropical coconut base studded with the sweetest summer raspberries …
My kids haven’t had a homemade sweet treat for a while; so today I whipped up a batch of these amazing tropical inspired muffins. Raspberries are so good at the moment; they were an obvious choice for a fruity addition. Coconut is delicious in sweet treats at anytime, but paired with summer berries is so good. This combination of juicy raspberries and fragrant coconut works so well together; these muffins are an amazing summertime snack.
I use coconut yoghurt in the muffin mix, which as well as keeping the mixture light, adds a beautiful coconut undertone. In addition to using desiccated coconut in the batter, I then also top the muffins with it. This browns really well in the oven and then adds an extra nutty flavour, as well as a great texture. I love the sharpness of raspberries against the mellow coconut flavour, however other berries could be used as a substitute.
Summer fruits are in their prime at the moment, and I love it! We are so lucky to have such amazing berries here in the UK, British strawberries are obviously the best in the world…in my humble opinion! Raspberries too, our whole family devours so much fruit in the summer its hard to keep up sometimes. It makes me a very happy mummy to see my kids eating, and enjoying, these seasonal berries, fresh or in muffin form!
Spoil yourself and give these fluffy coconut muffins a try, make the most of the amazing summertime raspberries!
Coconut Muffins with Raspberries
- 225g Plain Flour
- 2tsp Baking Powder
- 125g Caster Sugar
- 100g Desiccated Coconut
- 1 Egg
- 100g Unsalted Butter, melted
- 250ml Coconut Yoghurt (I use Alpro Coconut Yoghurt from Ocado)
- 150g Fresh Raspberries
Firstly, preheat oven to Gas 180°C fan.
Place the flour, baking powder, sugar and 75g of the desiccated coconut in a large bowl, and then mix ingredients together.
In a separate bowl, add the egg, melted butter and coconut yoghurt and whisk together until thoroughly combined
Make a well in the centre of the dry ingredients and then pour in the wet mixture. Stir everything together with a metal spoon, but be careful not to over mix.
Add the raspberries to the muffin mixture, breaking any larger ones in half. Give a gentle stir to incorporate the raspberries, taking care not to break them up too much.
Finally, divide the mixture evenly between 12 muffin cases and top with remaining 25g desiccated coconut.
Bake in the preheated oven for 20-25 minutes, until cooked through and the coconut has turned a golden brown.
Leave to cool in the tin for 5 minutes and then transfer to a wire rack to cool completely.