Sourdough Raspberry Coconut Muffins

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.

Raspberry and coconut go well together, so this sourdough raspberry coconut muffin is a winner. If you like this combo Coconut, Almond and Raspberry cake   and Raspberry Rhubarb Muffins  

Jump to:

• How to make this sourdough raspberry  coconut muffins.
• Instructions
• Variations
• Storage
• Top tip to make this sourdough Raspberry Coconut Muffins
• Related
• Sourdough Raspberry Coconut muffins

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.

Instructions

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.

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Variations

 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.

Storage

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.

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