These Rasberry Lemon Muffins are moist, delicious, and feature a sweet coconut crumble. Included are easy modifications to make this recipe vegan, dairy free, or sugar free!
First, preheat the oven to 350F. Then prepare a muffin pan with 8 muffin papers. Spray a little bit of oil over each muffin paper to make them easier to remove. Set the puffin tin aside.
Next, in a large bowl, mix the oil, vanilla extract, milk, lemon juice, lemon zest, and sugar.
1/2 cup milk, 2 tbsp lemon juice, 1 tbsp lemon zest, 3/4 cup sugar, 1/2 cup canola oil, 1 tsp vanilla extract
In a different bowl, mix the all-purpose flour with baking powder and salt. Then combine the dry ingredients with the wet mixture.
Next, fold in the raspberries and gentely stir to combine. Divide the muffin batter into the prepared muffin liners.
3/4 cups frozen raspberries
Coconut Crumble
Simply mix all the coconut crumble ingredients in a medium-sized bowl.
1/4 cup flour, 1/3 cup sugar, 2 tbsp coconut oil, 2 tbsp shredded coconut
If your coconut oil is of solid consistency, use your hands to combine it. The result should be a grainy crumble. In case of excess moisture, add extra coconut or flour.
Spread the crumble on top of each muffin. Finally, bake them for 25 to 30 minutes, or until the crumble is golden, and when you insert a toothpick, it comes out clean.
Let the muffins cool to room temperature before removing the paper tin, or their edges will break.
Notes
You can substitute any dairy free milk, butter for coconut oil, monk fruit sweetener for sugar, or use gluten free baking flour
If your shredded coconut is too thick, give it a few pulses in a food processor.