Lamington-Inspired Coconut and Raspberry Muffins
Soft vanilla muffins infused with coconut and topped with a fresh raspberry glaze, inspired by the classic Australian lamington dessert. This australian-inspired desserts ready in about 35 minutes layers all-purpose flour, baking powder, salt into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 220 calories and feeds 12, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup unsalted butter, melted
- 3/4 cup granulated sugar
- 2 large eggs
- 1/2 cup milk
- 1 tsp vanilla extract
- 1 cup desiccated coconut
- 1 cup fresh raspberries
- 1 cup powdered sugar
- 1 tbsp lemon juice
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Preheat oven to 350°F and line a 12-cup muffin tin with paper liners. In a large bowl, whisk together 2 cups all-purpose flour, 2 tsp baking powder, and 1/2 tsp salt.
- Step 2: In another bowl, beat 2 large eggs with 3/4 cup granulated sugar until pale and fluffy. Add 1/2 cup melted unsalted butter, 1/2 cup milk, and 1 tsp vanilla extract, mixing until combined.
- Step 3: Gradually fold the dry ingredients into the wet mixture, then fold in 1 cup desiccated coconut gently until evenly distributed. Divide the batter evenly into the muffin cups.
- Step 4: Bake for 18-20 minutes until a toothpick inserted in the center comes out clean. Remove from oven and cool completely.
- Step 5: To make the glaze, puree 1 cup fresh raspberries and strain to remove seeds. Whisk the strained raspberry juice with 1 cup powdered sugar and 1 tbsp lemon juice to create a smooth glaze.
- Step 6: Dip the tops of the cooled muffins into the raspberry glaze, then sprinkle additional desiccated coconut on top while glaze is wet. Let set before serving.
Frequently asked questions
How long does Lamington-Inspired Coconut and Raspberry Muffins take to make?
Total time is about 35 minutes (15 min prep + 20 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.
How do I store leftover Lamington-Inspired Coconut and Raspberry Muffins?
Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.
Can I substitute ingredients in Lamington-Inspired Coconut and Raspberry Muffins?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Lamington-Inspired Coconut and Raspberry Muffins for a different number of people?
The recipe is written for 12 servings. Multiply each ingredient by (your serving target / 12). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Lamington-Inspired Coconut and Raspberry Muffins?
Australian desserts like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
