Raspberry Coconut Muffins

Muffins, Large Batch, Brunch, Breakfast, Coconut, Raspberry, feeds a crowd

5 from 2 reviews

These muffins are made with plain greek yogurt, shredded coconut, and frozen berries. Then they are topped with a cinnamon crumble for a buttery crunch! A perfect snack or morning treat. The recipe makes a lot, perfect for sharing or you can freeze half for later.


Units Scale
  • 3/4 cup unsalted butter, melted and at room temp.
  • 3 cups all purpose flour
  • 1 1/2 cups granulated sugar
  • 1 Tablespoon baking powder
  • 1/4 teaspoon salt
  • 2/3 cup unsweetened shredded coconut
  • 2 cups frozen raspberries (approx.)
  • 1 cup whole milk
  • 1 cup plain greek yogurt (or any plain yogurt)
  • 2 large eggs

Cinnamon Crumble Topping

  • 1/3 cup all purpose flour
  • 1/2 teaspoon cinnamon
  • 1/4 cup packed brown sugar
  • 1/4 cup unsalted butter
  • 1/4 cup unsweetened shredded coconut


  1. Preheat oven to 350˚F. Prepare muffin tins with muffin cups, set aside.
  2. Melt butter slowly, let it cool to room temperature.
  3. In a large bowl combine flour, sugar, baking powder, salt and coconut. Mix well to combine.
  4. In a separate bowl whisk together milk, yogurt, eggs, and cooled melted butter.
  5. With a wooden spoon, mix the wet ingredients into the dry ingredients, add the frozen berries near the end of the mixing, do not overmix!! Spoon batter into prepared muffin cups.
  6. For the Crumble – In a bowl combine flour, brown sugar, and cinnamon. Mix to incorporate. Cut the butter into cubes, using your fingers rub the butter into the flour mixture until it resembles breadcrumbs. Sprinkle crumbles over the tops of the batter filled muffin cups. Top with shredded coconut.
  7. Bake muffins for 20-25 minutes, or until a wooden skewer inserted into the centre of the muffin comes out clean. Remove from the oven and allow the muffins to cool slightly, then transfer to a wire rack.


Keywords: Muffins, Coconut, Raspberries, Breakfast

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