It’s ‘the dutch baker’s 2nd birthday today! 🎊🎉 it is soo awesome to be celebrating this anniversary! I mean time is flying by fast but it is such a blessing that I am able to have this little space to share my love for baking with all of you wonderful people 💜
I am so humbled and grateful for all of the love and support that I recieve from you guys, all of the amazing people who have become greater friends to me than even people in my life, I am so thankful to each and every one of you who take the time to try my recipes and letting me know how they were enjoyed. Thank you thank you my friends 😙
I’ve saved one of THE BEST recipes for today’s celebration! These muffins are one of the most incredible things I have ever eaten! I can’t even find words to describe their awesomeness.
A super soft and moist muffin with a mega buttery flavour, infused with coconut, studded with fresh juicy raspberries and topped with a white chocolate glaze. I mean c’mon if this doesn’t sound amazing to you, I don’t know what does! 😃
Ya’ll check out this interior! I can’t handle this fluff! 😍
I just want to stop talking and get you guys to make these! It’s all very simple starting off by making my insanely delicious buttery vanilla muffin base. This is the same recipe as my chocolate chip muffins and my blueberry muffins and about a million other muffin concoctions in the future 😉
Once the muffin batter is done, we’re tossing in some coconut and raspberries. I love baking with fresh berries but frozen is totally fine just make sure not to thaw them.
If you’d like to have an even deeper and pronounced coconut flavour then make sure to use coconut milk in the batter and you can also sub some of the vanilla extract with coconut extract if you like 🌴
Once the muffins are baked, they get doused with a delicious white chocolate ganache. This stuff is crazy! Make sure you sprinkle that extra coconut on top of the glaze, it’s totally mandatory, the combination of coconut and white chocolate is beyond your wildest dreams so please don’t skip that extra addition 👍
Get these muffins baked and glazed and store them away to be savoured at your own risk 😉😀
Make these!! Enjoy them and share your pics with me plzzz 😉 @dutchbakerblog on Instagram, Facebook or Twitter 💚
Raspberry Coconut White Chocolate Muffins
12 – 14Large Muffins
2 3/4 cups (340gms) all purpose flour
3 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup (100gms) softened butter
1 1/4 cups (250gms) white sugar
1/4 cup (60mls) oil
1 tablespoon vanilla extract
3/4 cup (180gms) sour cream*
1/2 cup (125mls) canned coconut milk or regular milk
1 1/2 cups (150gms) shredded coconut, I used unsweetened desiccated
1 cup (125gms) chopped raspberries
- For the glaze
100 gms white chocolate
2 tablespoons whipping cream
Coconut for topping
- Preheat oven to 200C/375F. Grease and flour or line a muffin tray with cupcake cups.
- In a bowl whisk together the flour, baking powder and soda and salt until well combined.
In a large mixing bowl, cream butter until smooth then gradually add in the sugar. Once sugar is added, pour in 2 tablespoons of the oil then whisk mixture until fluffy, creamed and paled in colour, about 3 minutes.
- Add in remaining 2 tablespoons oil then the eggs one at a time whisking in between. Add in vanilla. Add in 1/3 of the dry mix then the sour cream followed by another 1/3 of the dry mix then the milk whisking only until *just* combined.
- To the last 1/3 of the flour mix, stir in the coconut and raspberries then fold this mix into the batter whisking only until just combined and no flour streaks remain. Take care not to overmix. Batter will be very thick and lumpy, don’t attempt to smooth it out.
- Divide batter between muffin cups filling each one all the way to the top. Batter is thick so don’t worry about really filling the muffin cups full. Bake for 8 minutes. Then while keeping the muffins inside, lower the heat to 180C/350F and continue baking for 14 to 16 minutes or until cooked through.
- Cool muffins on wire rack for 10 to 15 minutes then glaze and place in an airtight container to cool completely.
- For the glaze
- Heat together the white chocolate and cream until just melted.
- Take off heat and stir until completely melted and smooth. Allow to cool and thicken slightly before glazing muffins and sprinkling coconut on top.
- *Sour cream can be substituted with plain, vanilla or coconut Greek yoghurt.
- Recipe the dutch baker.