Raspberry white chocolate and coconut muffins

Got a spare 10 minutes? Try this fast muffin recipe perfect for snacking on the run, or even if friends come over. But, do you really need an excuse? These raspberry white chocolate and coconut muffins are delicious!

  • Prep Time

    10 Minutes
  • Cook Time

    25 Minutes
  • Makes

    12 Muffins


Wet Mix

  • ¼ cup butter
  • ¾ cup sugar
  • 2 eggs
  • 1 ½ cups milk
  • 1 cup frozen or fresh raspberries

Dry Mix

  • 2 ½ cups self raising flour
  • 1 cup shredded coconut
  • ½ cup white chocolate pieces or buttons
  • 1 pinch salt


  • ¼ cup sugar
  • 1/3 cup shredded coconut
  • 12 raspberries

You'll Need

  • Multix Muffin Cases or large Patty Pans
  • Multix Cling


  1. Preheat the oven to 180°C
  2. Line a 12 hole patty tin with muffin cases or patty pans.
  3. Place the butter in a small ramekin, cover with cling wrap (to stop it splattering) and melt on high in the microwave for 20 seconds. Mix all the wet ingredients except the raspberries.
  4. In as large bowl mix the dry ingredients and slowly add the premixed wet ingredients until thoroughly combined. Add the raspberries at the end.
  5. Divide the mixture between the 12 cases. Mix the topping sugar and coconut and top each muffin with a spoonful and a raspberry. Bake in the oven for about 25 minutes or until golden brown and cooked through.