If you are looking for breakfast muffins, this sourdough raspberry coconut muffins can easily take first a spot with its slight tart and sweet taste from raspberry as well as nuttiness from the coconut with touch of sourdough
Little Trivia about Raspberry
Do you know raspberries contains 86% water, 12% carbohydrates, and have about 1% each of protein and fat .
In a 100-gram amount, raspberries supply 53 kilocalories and 6.5 grams of dietary fiber. Raspberries are a rich source of vitamin C, manganese and dietary fiber.
Raspberries are a low-glycemic index food, with total sugar content of only 4% and no starch.
How to make this sourdough raspberry coconut muffins.
You need following ingredients.
Sourdough discard/starter: Use white flour sourdough starter. Here I have used 100% hydration sourdough starter. You can use any starter in your hand.
All-purpose flour: Use unbleached all-purpose flour or a mix of all-purpose and whole wheat flour.
Sugar: Sugar is used in the dough; you can use for top also.
Leavener: Baking powder is used as leavener in this recipe.
Vanilla extract: Vanilla adds more flavor.
Egg: Adds moistness and functions as binders in the recipe.
Butter: Adds flavor and make the muffins airy.
Milk: It ensures double moistness of the muffin.
Raspberry: I used fresh raspberry; you can use frozen too.
Coconut : Dessicated coconut , you can use fresh coconut.
See recipe card for quantities.
First mix, flour, salt, sugar, and baking powder and set it aside.
In another bowl add egg, melted butter, milk, vanilla extract, and sourdough starter and mix well.
Then gradually incorporate wet ingredients into the dry ingredients and mix once again.
Then fold in the Raspberries and coconut.
You can top the muffin with extra raspberries and coconut.
Bake and enjoy.
Flour, salt, Powder
Wet ingredients, melted butter, eggs, milk and vanilla extract
Dry ingredients added to wet ingredients.
Fold in Raspberry and coconut milk
You can also add oats to make it richer in proteins.
Raspberries goes well with strawberry, orange, lemon ginger, banana, cardamom, and cinnamon. So, play with it.
Almond, hazelnut, pistachio, peanut, macadamia, walnut, pecan are perfect partners with Raspberries, with the richness of the nuts balancing the tang of the fruit.
If you like you can add toasted coconut it makes muffins more flavorful.
These muffins will stay perfect for 2 days at room temperature. For brief time storage use airtight
container and refrigerate the muffins. For a long time storage, you can freeze them.
Top tip to make this sourdough Raspberry Coconut Muffins
You can use both fresh and frozen raspberries. If you are using frozen raspberries do not thaw the berries.
Also fold in gently so that berries will not break.
You can use any starter or discard for this recipe.
When you are mixing the dough make sure to just mix don’t overmix that make the muffins hard.
Bake at 375°F so that you can get classic dome shaped muffins.
Also, you can add turbinado sugar on the top. If you want more sweetness.
I have made this sourdough raspberry coconut muffins as part of #muffinmonday bake.
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Sourdough Raspberry Coconut muffins
- 1 ⅓ cups 165g all-purpose flour
- 3 /4 cups 150g Sugar ( divided)
- 2 teaspoon 6g Baking powder
- ¼ teaspoon 2g Salt
- 5 tablespoon butter 71g ( melted butter)
- 1 large egg
- ½ cup 100g Sourdough Starter/ discard
- ⅓ cup 57g/ Milk
- 1 cup 150g Raspberries
- ½ teaspoon Vanilla extract
- ⅓ cup 20g Coconut
- Pre-heat oven to 375F and line the muffin tin with 10 paper liner or spray with oil.
- In a medium bowl, mix, flour, salt, baking powder and sugar and set aside.
- In a small bowl add ¾ cup Raspberries.
- Large bowl, add melted butter, egg, vanilla extract, milk and sourdough starter and mix well.
- To this add dry ingredients and mix well.
- Gradually fold in Raspberries and coconut.
- Transfer to muffin tin liner. Then divide and add rest of Raspberries and add coconut on the top of muffin dough.
- Bake at 375°F for 18 minutes or until toothpick comes out clean.
- Cool completely in a cooling and rack.
- Enjoy with cup of coffee for your breakfast or as snack.
This is Swathi ( Dr. Ambujom Saraswathy Ph.D) from Zesty South Indian Kitchen who loves to explore cuisines from all over the world. Whenever possible I try to to give an Indian touch to several of the world cuisine, and has weakness for freshly baked bread. All the recipes you see here are created by me and approved after taste-test by my family.