Denser and not as sweet as cupcakes, muffins make a great breakfast on the go. You can pack them with fruits, nuts, or chocolate. The combination here tastes wonderful whether you’re using fresh raspberries in season (when they’re cheaper) or frozen raspberries.
To enhance the flavor of your desiccated coconut, you could toast it lightly (for 5 minutes or so) while preheating the oven—but keep an eye on it as it does turn brown very quickly. Note that if you'd like to make these muffins gluten-free, you’ll need to double-check all ingredient packaging (and add ½ tsp. xanthan gum to the dry ingredients.)
This recipe was excerpted from ‘The Thrifty Baker’ by Hermine Dossou. Buy the full book on Amazon.
What you’ll need
Vanilla Extract
$19 At Amazon
Milk Chocolate Bar
$33 At Amazon
Muffin Pan
$31 At Amazon
Shredded Sweetened Coconut
$6 At Target
If using gluten-free flour in place of all-purpose flour, add ½ tsp. xanthan gum.
Recipe information
Yield
12 muffins
Ingredients
Preparation
Step 1
Preheat the oven to 400°F and line a 12-hole muffin tin with paper cases.
Step 2
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.
Step 3
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.
Step 4
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.
Recipe notes
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This Budget-Friendly Book Will Make You a More Resourceful Baker
Hermine Dossou teaches you how to be thrifty in the kitchen—and still pull off handshake-worthy bakes.
