Mixed Berry Coconut White Chocolate Muffins

I always seem to have a bag of frozen berries and fruit in my freezer and in the year of 2020, that seems to have been exacerbated. And I’ve been wanting to throw them into a bake for a while but couldn’t really think of a simple and easy recipe that could incorporate them. Then my mum reminded me of these white chocolate and raspberry muffins I used to make all the time when I was younger and now I’ve upgraded that recipe and these are my Mixed Berry Coconut White Chocolate Muffins!

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These little muffins are super delicious and the combination of the sweet white chocolate and desiccated coconut and the sweet and tangy berries is just heavenly; I would love to have these as a middle of the work day pick me up. This muffin recipe seems to follow most standard muffin recipes where the dry and wet ingredients are combined together separately first before being mixed together. To avoid overworking the muffin batter, I add in the fillings for the muffins just before all of the ingredients have been mixed together. If you have some fresh berries that need using up, feel free to use those as well! This recipe will make 12 decent-sized muffins.

Check out some of my other recipes that are perfect for the afternoon slump at work:

Matcha White Chocolate Stuffed Cookies

Peanut Butter Brownies

Peanut Butter Granola Bars

Chocolate Cornflake Cakes


For the muffins:

  • 250g plain flour
  • 3 tsp baking powder
  • 125g granulated sugar
  • 100g margarine or unsalted butter
  • 100ml whole milk
  • 150g low-fat Greek yoghurt
  • 2 small eggs
  • 30g desiccated coconut
  • 100g white chocolate, chopped finely (or white chocolate chips)
  • 250g mixed frozen berries, large pieces chopped into smaller chunks

Preheat the oven to 170˚C. Line a 12-hole muffin tin with 12 paper muffin cases and set aside.

Into a large bowl, measure out the plain flour, baking powder and granulated sugar and whisk to combine. Make a well in the centre and set the bowl aside.

Melt the margarine or butter either in the microwave or in a small saucepan. Once cooled slightly, whisk in the whole milk and the Greek yoghurt until even. When the mixture is cool to the touch, add in the two eggs and whisk until combined.

Pour in the wet ingredients into the dry ingredients and use a spatula to combine the two together gently. Just before all of the flour has been incorporated, add in the desiccated coconut, chopped white chocolate and the frozen berries. Fold the muffin batter just until everything has been evenly distributed and incorporated, taking care not to overmix the batter and allow the frozen fruit to bleed into the muffin batter.

Use two spoons to divide the muffin batter equally between the 12 muffin cases. Bake the muffins for about 25 to 30 minutes. The muffins should be risen and a nice golden brown colour on top and a cocktail stick inserted into the centre of the muffins comes out clean. Leave the muffins to cool in the tin for 15 minutes before moving to a cooling rack to cool completely.

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