Coconut, Raspberry, and Chocolate Muffins

Name: Coconut, Raspberry, and Chocolate Muffins
Yield: 12 muffins
Ingredients: ¾ cup milk; 2 large eggs; ¼ cup vegetable oil; 4 Tbsp. unsalted butter, melted; 1 cup plus 2 Tbsp. sugar; 1 tsp. vanilla extract; ½ tsp. ground cinnamon; ¼ tsp. ground nutmeg; 1 tsp. salt; Heaped 1¾ cups all-purpose flour or gluten-free flour (see note); 1 cup dried, shredded coconut; 2 tsp. baking powder (gluten-free if desired); 5½ oz. raspberries; 5½ oz. milk chocolate, chopped into chunks

Hermine Dossou12 muffinsSource

cookbooks baking breakfast muffin chocolate coconut raspberry gluten free brunch

Coconut, Raspberry, and Chocolate Muffins

Ingredients

¾ cup milk

2 large eggs

¼ cup vegetable oil

4 Tbsp. unsalted butter, melted

1 cup plus 2 Tbsp. sugar

1 tsp. vanilla extract

½ tsp. ground cinnamon

¼ tsp. ground nutmeg

1 tsp. salt

Heaped 1¾ cups all-purpose flour or gluten-free flour (see note)

1 cup dried, shredded coconut

2 tsp. baking powder (gluten-free if desired)

5½ oz. raspberries

5½ oz. milk chocolate, chopped into chunks

Method

Preheat the oven to 400°F and line a 12-hole muffin tin with paper cases.

In a large mixing bowl, mix together the milk, eggs, oil, melted butter, sugar, vanilla, cinnamon, nutmeg, and salt for about a minute, until well combined. Add the flour, coconut, and baking powder and stir until fully incorporated. Fold in half the raspberries and all the chocolate chunks.

Divide the batter equally between the muffin cases. Top each muffin with a couple of the remaining raspberries. Bake for 25 to 30 minutes, or until the muffins have risen and are golden brown.

You can keep these for a few days in an airtight container, or, once cooled, freeze them for up to 3 months. They are lovely served warm—either out the oven or reheated for a few seconds in the microwave.