Fresh Milled Raspberry Lemon Coconut Muffins (Naturally Sweetened with Honey)
These Fresh Milled Raspberry Lemon Coconut Muffins are soft, tender, and lightly sweet with bursts of juicy raspberry, bright lemon zest, and subtle coconut in every bite. Made with fresh milled soft white wheat and spelt, they have a delicate crumb that feels wholesome yet bakery-worthy. Naturally sweetened with honey and accented with warm cardamom, they’re a beautiful spring muffin perfect for breakfast, brunch, or freezer-friendly meal prep.
Ingredients
Fresh Milled Flour Blend (240g total)
- 120 g 1 cup fresh-milled soft white wheat flour 50%
- 120 g 1 cup fresh-milled spelt flour 50%
Dry Ingredients
- 1¼ tsp baking powder
- ½ tsp baking soda
- ½ tsp fine sea salt
- ½ tsp ground cardamom
- ¼ tsp ground nutmeg
- 1 scoop collagen powder (optional)
Wet Ingredients
- 2 large eggs room temperature
- 120 g ½ cup plain Greek yogurt
- 120 g ½ cup coconut milk
- 170 g ½ cup honey
- 50 g ¼ cup coconut oil, melted and slightly cooled
- 1 ½ tsp vanilla extract
- ½ tsp almond extract
- 2 tsp fresh lemon juice
Fold-Ins
- 40 g ½ cup shredded coconut (unsweetened desiccated coconut, or sweetened)
- 150–175 g 1–1¼ cups raspberries, fresh or frozen, cut in halves, tossed in flour
- Zest of 1 lemon
Topping
- 20 g ¼ cup toasted or desiccated coconut
Instructions
Preheat the Oven
- Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with silicone or paper liners, or lightly grease.
Mix the Dry Ingredients
- In a large mixing bowl, whisk together the fresh-milled soft white flour, spelt flour, collagen (if using), desiccated coconut, baking powder, baking soda, salt, cardamom, and nutmeg until evenly combined.
Whisk the Eggs
- In a separate medium bowl, lightly whisk the eggs until blended.
Add Remaining Wet Ingredients to Egg Bowl
- Whisk in the Greek yogurt, coconut milk, honey, lemon juice, vanilla extract, almond extract, and lemon zest until smooth.
Incorporate the Coconut Oil
- Slowly drizzle in the melted and slightly cooled coconut oil while whisking continuously until fully incorporated and smooth.
Combine Wet and Dry Ingredients
- Pour the wet ingredients into the dry ingredients. Gently fold with a spatula until just combined. Do not overmix.
Fold in the Raspberries
- Gently fold in the raspberries, being careful not to crush them.
Rest the Batter
- Let the batter rest for 10–15 minutes to allow the fresh-milled flour to fully hydrate.
Fill the Muffin Cups
- Divide batter evenly among prepared muffin cups, filling each about ¾ full.
Add Optional Toppings
- Sprinkle with toasted coconut, sliced almonds, or coconut streusel if desired.
Bake the Muffins
- Bake until lightly golden and a toothpick inserted in the center comes out mostly clean.
- Standard muffins: 18–22 minutes
- Jumbo muffins: 26–30 minutes
- Mini muffins: 12–15 minutes
- For bakery-style domed tops, bake at 400°F for 5 minutes, then reduce heat to 375°F and continue baking for the remaining time.
Cool and Serve
- Allow muffins to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely. Glaze if desired once fully cooled.
Notes
- These muffins are intentionally lightly sweet, relying on honey and raspberries for natural sweetness.
- Batter will be very thick before resting due to fresh-milled flour, spelt, coconut, and collagen. After a 10–15 minute rest, it will loosen slightly and become easier to scoop.
- Do not overmix once wet and dry ingredients are combined—this keeps the crumb tender and soft.
- Fresh or frozen raspberries both work. If using frozen, do not thaw before folding in.
- Coconut oil should be melted but not hot when added to prevent clumping with cold yogurt.
- For bakery-style domed tops, bake at 400°F for 5 minutes, then reduce to 375°F for remaining bake time.
- Silicone muffin liners release these muffins easily and help preserve delicate tops and add-ins.
Freezer Note
- Muffins freeze well for up to 3 months. Freeze fully cooled muffins in an airtight bag. Thaw at room temperature or overnight in the fridge, then warm gently in oven before serving.
