Raspberry & coconut muffins

Raspberry & coconut muffins

Sweet, pretty muffins to get you noticed at your next morning tea

Difficulty and servings

Easy

Makes 8

Preparation and cooking times

Total time

Ready in 50 mins

Method

  1. Heat the oven to 180C/fan 160C/gas 4. Butter the insides of 8 straight-sided cups or shallow mugs. Cut 8 strips of baking parchment or silicone paper, about 30cm long and tall enough to come three quarters of the way up the sides of the cups. Brush the paper with butter, roll into cylinders and put in the cups. To make the topping, mix together the icing sugar and flour, then stir in enough melted butter to make a crumbly texture; you may not need all of it.
  2. For the muffins, sift together the flour and baking powder. Stir in the remaining muffin ingredients, allowing the raspberries to break up slightly. Divide the batter between the cups and sprinkle over the topping. Bake for 35-40 minutes or until the muffins are risen and golden.
  3. Leave for a minute, then loosen around the edges of the cups with a knife and lift out carefully. To finish them off, tie a piece of string around the outside.
Try

Know-how

These muffins are baked in cups lined with paper but you could use a 12-hole muffin case.

Per serving

386 kcalories, protein 4.5g, carbohydrate 44.0g, fat 22.7 g, saturated fat 15.5g, fibre 1.9g, salt 0.58 g

Recipe from olive magazine, February 2005.

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Latest comments and suggestions

  • Binder photo veronika

    08 November 2007

    veronika rated and commented on this recipe

    5 stars

    I loved the combination of raspberry and coconut, though they're definitely not to everyone's taste.

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  • Binder photo maggie's

    13 November 2007

    maggie's rated and commented on this recipe

    5 stars

    Thee muffins are so nice and not overly sweet and everybody in my family who tasted them said the same.

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  • Binder photo Aysenur

    30 November 2007

    Aysenur rated this recipe

    5 stars

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  • Binder photo David

    02 May 2008

    David rated and commented on this recipe

    2 stars

    Despite following the recipe to the letter - I didn't find this an easy to make... I felt the batter should be made first and the raspberries added last so they don't break up to much when you mix it together. Having said this, they did taste night and I would try to make them again.

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  • Binder photo stantonDT

    03 August 2008

    stantonDT rated this recipe

    5 stars

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  • Binder photo Will

    26 October 2008

    Will rated and commented on this recipe

    2 stars

    There's too little sugar in this recipe and the cakes taste floury as a result - also, if you make them in a muffin tray they are near impossible to get out in one piece. They don't really rise much either because of the weight of the topping. Not great. Not very 'muffiny'.

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  • Binder photo sara

    17 November 2008

    sara rated and commented on this recipe

    5 stars

    These turned out lovely. I didn't add any raspberries and I ended up with moist well risen muffins that tasted had a lovely subtle coconut flavour. the crunchy topping was nice too.

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  • Binder photo Lili

    30 June 2009

    Lili commented on this recipe

    Taste lovely although not enough coconut, think I'll increase next time. Also, as Will found, they are near on impossible to get out of a muffin tray! I ended up making a batch in muffin cases which were lovely, even if they didn't resemble the photo above at all!

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  • Binder photo kirsty

    01 September 2009

    kirsty rated and commented on this recipe

    5 stars

    I loved these! I made them with 50g of coconut and they were amazing :) The crunchy topping was lovely and the muffins were perfect and fluffy.

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  • Binder photo VickyR

    14 April 2010

    VickyR commented on this recipe

    Anyone know if these will still be successful if using half fat coconut milk?

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  • Binder photo seascape

    11 February 2012

    seascape rated and commented on this recipe

    5 stars

    Used half fat coconut milk, and omitted the rasps but think I'll include them next time as I found the muffins slightly lacking in flavour, but my hubby loved them. They rose well and the topping worked well, will use more of it next time, I only used a little bit this time. Used a 12 cup muffin pan and there was enough mixture for about 10 full muffins.

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  • Binder photo Elena

    19 June 2012

    Elena commented on this recipe

    I want to try this recipe, but I want to ask whether is OK to use fresh raspberries instead of frozen ones.

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Difficulty and servings

Easy

Makes 8

Preparation and cooking times

Total time

Ready in 50 mins

Ingredients

  • 200g self-raising flour
  • 1 tsp baking powder
  • 100g soft light brown sugar
  • 200ml coconut milk
  • 40g desiccated coconut
  • 1 large egg , beaten
  • 100g unsalted butter , melted and cooled to room temperature
  • 100g frozen raspberries , defrosted and drained

TOPPING

  • 50g icing sugar , sifted
  • 40g self-raising flour
  • 40g unsalted butter , melted and cooled to room temperature
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Per serving

386 kcalories, protein 4.5g, carbohydrate 44.0g, fat 22.7 g, saturated fat 15.5g, fibre 1.9g, salt 0.58 g

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