Sweet, juicy raspberries always say, “Summer!” to me. If I’m lucky enough to get to a nearby farm for wild raspberries in June, I end up with tons and tons of fresh berries. The only problem is I need to eat, freeze, or bake with them within a few days. They’re so lovely yet have such a short life span. Making raspberry muffins is a delicious way to use up fresh or frozen raspberries. It’s a fresh variation of the blueberry muffin and perfect for breakfast on the go.

This recipe is super easy and includes a surprise ingredient. Sweetened condensed coconut milk gives regular fruity muffins a rich, dense flavor and texture. Finally, the buttery, crumbly streusel on top is a perfect finish for this sweet breakfast treat.

I’m a coconut lover.  I just love the way it adds such a deep, tasty flavor to sweets.  If you love coconut too, you’d love this coconut cake, soaked in coconut milk.

Favorite Ways to Eat Raspberries

1. Fresh, of course!
2.  Sweetened and concentrated into raspberry sauce over cream
3.  Frozen and popped into a smoothie
4.  Whipped into a velvety mousse
5.  Baked into sweet treats

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Raspberry Streusel Breakfast Muffins

Ingredients:

2 cups flour, divided

1 tsp baking powder

1/2 tsp salt

3 tsp grated lemon zest

2 (7oz) cans sweetened condensed coconut milk

1 egg

1/4 cup butter, melted

1/4 cup milk

1 cup fresh or frozen raspberries, thawed, drained, and dried

1/3 cup sugar

1 tsp cinnamon

2 T butter

Instructions:

Preheat oven to 375 degrees. Coat 12 muffin cups with butter or cooking spray.

In a large bowl, combine 1 3/4 cups of flour, baking powder, salt, and lemon zest.

In a medium bowl, combine the sweetened condensed coconut milk, egg, melted butter, and milk. Add to the dry ingredients.

Do not overmix. About 15 times around the bowl with a spatula should be enough. Batter will be lumpy.

-Optional step… In a separate bowl, dust the raspberries with a few tablespoons of flour or cornstarch. This will help them not to bleed into the batter or sink to the bottom.-

Fold raspberries into the batter. Spoon the batter into the prepared pan, dividing evenly among the 12 muffin cups.

In another bowl, combine the remaining 1/4 flour, sugar, and cinnamon. Cut in the butter with a pastry cutter or two knives until the mixture resembles coarse crumbs. Sprinkle this evenly over the batter.

Bake 18-20 minutes. Muffins should be golden brown. Remove from pans quickly.

Raspberry Streusel Breakfast Muffins

Ingredients:

2 cups flour, divided

1 tsp baking powder

1/2 tsp salt

3 tsp grated lemon zest

2 (7oz) cans sweetened condensed coconut milk

1 egg

1/4 cup butter, melted

1/4 cup milk

1 cup fresh or frozen raspberries, thawed, drained, and dried

1/3 cup sugar

1 tsp cinnamon

2 T butter

Instructions:

Preheat oven to 375 degrees. Coat 12 muffin cups with butter or cooking spray.

In a large bowl, combine 1 3/4 cups of flour, baking powder, salt, and lemon zest. Set aside.

Next, in a medium bowl, combine the sweetened condensed coconut milk, egg, melted butter, and milk. Add to the dry ingredients. Do not overmix. Otherwise, it will create tough muffins.  About 15 times around the bowl with a spatula should be enough. The batter will be lumpy.

-Optional step… In a separate bowl, dust the raspberries with a few tablespoons of flour or cornstarch. This will help them not to bleed into the batter or sink to the bottom.-

Fold raspberries into the batter. Spoon the batter into the prepared pan, dividing evenly among the 12 muffin cups.  Set aside.

In another bowl, combine the remaining 1/4 flour, sugar, and cinnamon. Cut in the butter with a pastry cutter or two knives until the mixture resembles coarse crumbs. Sprinkle this evenly over the batter.

Bake 18-20 minutes. Muffins should be golden brown. Remove from pans quickly.

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Raspberry Breakfast Muffins