Denser and not as sweet as cupcakes, muffins make a great breakfast on the go. You can pack them with fruits, nuts, or chocolate. The combination here tastes wonderful whether you’re using fresh raspberries in season (when they’re cheaper) or frozen raspberries.

　　To enhance the flavor of your desiccated coconut, you could toast it lightly (for 5 minutes or so) while preheating the oven—but keep an eye on it as it does turn brown very quickly. Note that if you'd like to make these muffins gluten-free, you’ll need to double-check all ingredient packaging (and add  ½ tsp. xanthan gum to the dry ingredients.)

　　This recipe was excerpted from ‘The Thrifty Baker’ by Hermine Dossou. Buy the full book on Amazon.

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What you’ll need

　　Chevron

　　Chevron

　　Vanilla Extract

　　$20 At Amazon

　　Milk Chocolate Bar

　　$33 At Amazon

　　Muffin Pan

　　$18 At Amazon

　　Shredded Sweetened Coconut

　　$6 At Target

　　

Ingredients

12 muffins

　　¾ cup milk

　　2 large eggs

　　¼ cup vegetable oil

　　4 Tbsp. unsalted butter, melted

　　1 cup plus 2 Tbsp. sugar

　　1 tsp. vanilla extract

　　½ tsp. ground cinnamon

　　¼ tsp. ground nutmeg

　　1 tsp. salt

　　Heaped 1¾ cups all-purpose flour or gluten-free flour (see note)

　　1 cup dried, shredded coconut

　　2 tsp. baking powder (gluten-free if desired)

　　5½ oz. raspberries

　　5½ oz. milk chocolate, chopped into chunks

　　

Step 1

Preheat the oven to 400°F and line a 12-hole muffin tin with paper cases.

　　

Step 2

In a large mixing bowl, mix together the milk, eggs, oil, melted butter, sugar, vanilla, cinnamon, nutmeg, and salt for about a minute, until well combined. Add the flour, coconut, and baking powder and stir until fully incorporated. Fold in half the raspberries and all the chocolate chunks.

　　

Step 3

Divide the batter equally between the muffin cases. Top each muffin with a couple of the remaining raspberries. Bake for 25 to 30 minutes, or until the muffins have risen and are golden brown.

　　

Step 4

You can keep these for a few days in an airtight container, or, once cooled, freeze them for up to 3 months. They are lovely served warm—either out the oven or reheated for a few seconds in the microwave.

　　Cooks' Note

　　If using gluten-free flour in place of all-purpose flour, add ½ tsp. xanthan gum.

　　Recipe excerpted from The Thrifty Baker. Text © 2023 Hermine Dossou. Photographs © 2023 Patricia Niven. © 2023 Quarto Publishing. Buy the full book from Amazon or Quarto.