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Coconut Lemon Raspberry Muffins

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3 cups all-purpose flour

½ cup + 2 tbsp unsweetened desiccated coconut

2 ½ teaspoon baking powder

½ teaspoon baking soda

½ teaspoon salt

1 ½ cups full-fat coconut milk *shake the can well to make sure the coconut milk is emulsified before measuring*

½ cup + 1 tbsp unsalted butter melted

1 cup granulated sugar

2 large whole eggs room temperature

¼ cup sour cream or full-fat greek yogurt room temperature

2 tablespoon canola or vegetable oil

1 teaspoon Vain Sri Lankan Vanilla extracted in Dark Rum

1 tablespoon fresh lemon zest

2 cups frozen raspberries *measured, then kept in the freezer until ready to use*

raw cane or coarse sugar for topping


Before you start: Line a 12-cup muffin pan with liners and preheat the oven to 425 F. Measure out the frozen raspberries into a bowl and keep them in the freezer until ready to add them to the batter. Do not let the raspberries defrost before using!

In a medium bowl, whisk together the all-purpose flour, desiccated coconut, baking powder, baking soda, and salt until combined.

Whisk together the melted butter, coconut milk, granulated sugar, lemon zest, eggs, oil, Vain vanilla and sour cream until combined.

Add the bowl of dry ingredients to the bowl of wet and whisk until almost combined, then fold in the frozen raspberries. Stop mixing when there are no more dry flour pockets.

Use a large cookie or ice cream scoop to portion the batter into each liner. The batter should sit higher than the liner (about 110 grams or ⅓ cup of batter in each liner). Sprinkle the tops with a spoonful of coarse or raw sugar.

Bake them for 8 minutes at 425 F. Then without opening the oven door, reduce the heat to 350 F/180 C and continue baking for another 19-23 minutes or until the tops are golden brown and a toothpick inserted into the center comes out covered in moist crumbs.