Raspberry Coconut Muffins Recipe – Easy Sourdough Bake

Last Updated on 1 month by Neha Deshmukh

Raspberry Coconut Muffins Recipe – Easy Sourdough Bake

Hey everyone! If you’re anything like me, you’re always on the lookout for a delicious muffin recipe that’s a little bit different. These Raspberry Coconut Muffins are exactly that. They’re wonderfully soft, bursting with fresh raspberry flavor, and have a subtle coconut sweetness that just makes them irresistible. Plus, they use sourdough discard – a fantastic way to reduce waste and add a lovely tang! I first made these when I had a ton of sourdough starter to use up, and they’ve been a family favorite ever since.

Why You’ll Love This Recipe

These aren’t your average muffins! They’re incredibly moist thanks to the sourdough, and the combination of raspberries and coconut is just heavenly. They’re also surprisingly easy to make, even if you’re new to sourdough baking. Perfect for a quick breakfast, a mid-afternoon snack, or even a delightful treat with your evening chai.

Ingredients

Here’s what you’ll need to whip up a batch of these beauties:

• 1 ¼ cups all-purpose flour (about 150g)
• ¾ cup sugar (about 150g)
• 2 teaspoons baking powder
• ½ teaspoon salt
• 5 tablespoons butter, melted (about 70g)
• 1 large egg
• ½ cup sourdough starter/discard (about 120ml)
• ½ cup milk (about 120ml)
• 1 cup raspberries (about 150g)
• ½ teaspoon vanilla extract
• ½ cup coconut (about 50g)

Ingredient Notes

Let’s talk ingredients! A few little things can make all the difference:

• Sourdough Starter/Discard: This is the star of the show! Using discard (the unfed starter you remove before feeding) is perfect – it prevents waste and adds a subtle tang. Don’t worry if your discard has been in the fridge for a bit, it still works wonderfully.
• Coconut: You can use either desiccated or shredded coconut, depending on your preference. I personally love shredded coconut for a bit more texture, but desiccated works beautifully too.
• Raspberries: Fresh raspberries are best for that burst of flavor, but frozen will work in a pinch (see FAQs!). Just don’t thaw them before adding them to the batter.

Step-By-Step Instructions

Alright, let’s get baking!

1. Preheat your oven to 375°F (190°C). Line a 10-cup muffin tin with paper liners, or grease it lightly.
2. In a medium bowl, whisk together the flour, sugar, baking powder, and salt. Just give it a good mix to make sure everything is evenly distributed.
3. In a large bowl, combine the melted butter, egg, vanilla extract, sourdough starter, and milk. Mix until everything is smooth and well combined.
4. Now, gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Don’t overmix! A few lumps are okay.
5. Gently fold in the raspberries and coconut, reserving a few for topping. We want to keep those raspberries nice and whole.
6. Divide the batter evenly into the muffin liners. Sprinkle the remaining raspberries and coconut on top.
7. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the muffins cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely.

Expert Tips

• Don’t overmix the batter! Overmixing develops the gluten in the flour, resulting in tough muffins.
• Room temperature ingredients blend together more easily, creating a smoother batter.
• For extra fluffy muffins, don’t pack the flour when measuring. Spoon it into the measuring cup and level it off.

Variations

• Chocolate Raspberry: Add ½ cup of chocolate chips to the batter for a decadent treat. My kids love this one!
• Blueberry Coconut: Swap the raspberries for blueberries – equally delicious!
• Lemon Raspberry: Add the zest of one lemon to the batter for a bright, citrusy flavor.

Vegan Adaptation

To make these muffins vegan, simply substitute the egg with a flax egg (1 tablespoon flaxseed meal mixed with 3 tablespoons water, let sit for 5 minutes) and use a plant-based milk.

Gluten-Free Adaptation

For a gluten-free version, use a good quality gluten-free all-purpose flour blend. I recommend one that contains xanthan gum for best results.

Spice Level (Optional: adding a hint of cardamom)

A pinch (about ¼ teaspoon) of ground cardamom adds a lovely warmth and complexity to these muffins. It pairs beautifully with the raspberries and coconut!

Festival Adaptations (Brunch/Tea Time)

These muffins are perfect for a festive brunch or a cozy tea time. Serve them with a dollop of whipped cream or a sprinkle of powdered sugar for an extra special touch.

Serving Suggestions

These muffins are wonderful on their own, but they’re even better with a cup of hot coffee or tea. They also make a great addition to a breakfast spread or a picnic basket.

Storage Instructions

Store leftover muffins in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. You can also freeze them for up to 2 months.

FAQs

What is sourdough discard and can I use it?

Absolutely! Sourdough discard is the portion of sourdough starter you remove before feeding it. It’s perfectly good to use in recipes like these muffins, pancakes, or waffles. It adds a lovely tang and helps create a tender crumb.

Can I use frozen raspberries in this recipe?

Yes, you can! Just don’t thaw them before adding them to the batter. Frozen raspberries might bleed a little color into the batter, but it won’t affect the taste.

How can I tell if my muffins are baked through?

The best way to check is to insert a toothpick into the center of a muffin. If it comes out clean, they’re done!

What’s the best way to store these muffins to keep them fresh?

Store them in an airtight container at room temperature for a few days, or in the fridge for longer.

Can I substitute the coconut with another fruit or nut?

Definitely! Feel free to experiment with other fruits like chopped strawberries or blueberries, or nuts like chopped almonds or walnuts.