Raspberry Coconut Chocolate Chip Muffins

I used to be a proponent of muffin simplicity, meaning I thought a single berry or flavor would suffice. Blueberry. Raspberry. Lemon. The end. Sure, they're delicious on their own, but over the years I've found myself sneaking in more than a few ingredients into my muffins, and the results are usually pretty darn delicious. Sometimes things get a bit weird, but hey, live and learn right? For example, take the savory taco muffins I made with leftover taco fixings, that was a bit ridiculous, for sure. Yes, there was ground turkey and salsa in them, in case you were wondering...

Today I had a perfect Saturday afternoon. I went to the gym, nosed around the library, started a painting, and made some tasty muffins. I'd made raspberry chip and raspberry coconut before, but today all the ingredients collided, and boy was it good.

Raspberry Coconut Chocolate Chip Muffins

- 3 cups all purpose whole wheat flour

-1 cup buttermilk

-2 eggs 

- 1 1/2 stick butter

-1 cup sugar

-1 cup raspberries

-1 cup coconut

-3/4 cup chocolate chips

-1 T. baking powder

-1 t. baking soda

-1/2 t. salt

Directions:  Preheat oven to 350 degrees. Whisk dry ingredients together in a bowl, and in a separate bowl combine melted butter and sugar and whisk to combine. Whisk in egg, buttermilk and vanilla. Fold into dry ingredients, then fold in raspberries, coconut and chocolate chips gently. Bake 25-30 minutes until toothpick inserted in middle comes out clean. 

A dozen loaded lovelies to sustain me ( and company) at breakfast all week long.

I used long shredded coconut in these and the texture was great. I'm also glad the proportions were perfect, sometimes coconut can dry out a muffin if the liquid proportion is off, but these were perfectly moist. Organic raspberries we picked last summer and Ghiradelli chocolate chips don't hurt either. Enjoy!