This summer we had a very successful raspberry harvest. A bit too good to be honest, and as our freezer is full already I had to find a way to use them all up. That is how I came across with the below raspberry muffin recipe that became a big hit with everyone. 🙂

raspberry muffins with coconut


190 g flour
1/2 tsp bicarbonate of soda
1 1/2 tsp baking powder
1/4 tsp salt
1 large egg
100 g golden caster sugar
70 g unsalted butter, melted and cooled
240 g buttermilk
1 tsp vanilla extract
50 g desiccated coconut
125 g raspberries plus 12 as topping


Portion: 12 muffins
Preparation: 10 minutes
Cooking time: 30 minutes

  1. Preheat the oven to 175 C. Line a muffin tray with paper liners, alternatively if you don’t want to use any liners just butter it lightly.
  2. Sift together the flour, bicarb soda, baking powder and salt in a large bowl.
  3. In another bowl, lightly whisk the egg. Slowly whisk in the sugar, butter, buttermilk and vanilla extract until well combined.
  4. Add in the flour mixture and fold gently until no flour streaks but still lumpy.
  5. Gently fold in the coconut and raspberries.
  6. Fill the muffin tray with the mixture almost to the rim.
  7. Top one raspberry on each muffin.
  8. Bake for about 30 minutes or until the muffins are golden brown on top.
  9. Cool for 15 minutes before removing the muffins from the tray.

raspberry muffins out of the oven

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Recipe Name
Raspberry muffins
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