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Funfetti raspberry and coconut muffins

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Funfetti anything is always good. Especially these raspberry and coconut muffins. They will be perfect for those afternoon sweet cravings or dessert!

  • Makes12
  • Cook time20 minutes
  • Prep time20 minutes, (+ cooling time)
Raspberry and coconut muffins topped with funfetti frosting, sprinkles and raspberries


  • 125g punnet raspberries
  • 1¼ cups (185g) self-raising flour
  • ¾ cup (165g) caster sugar
  • ½ cup (40g) desiccated coconut
  • 2 Coles Brand Australian Free Range Eggs
  • ½ cup (125ml) vegetable oil
  • ⅔ cup (160ml) milk
  • 400g ctn vanilla frosting
  • 1 tbsp coloured sprinkles
  • Coloured sprinkles, extra, to decorate

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Preheat oven to 180°C. Line a 12-hole, 1/3 cup (80ml) muffin pan with paper cases.
  2. Step 2

    Reserve 12 raspberries. Combine flour, sugar and coconut in a large bowl. Whisk eggs, oil and milk in a separate bowl. Add to the flour mixture and stir to combine. Stir in remaining raspberries. Divide among prepared holes and bake for 20 mins or until a skewer inserted into centre comes out clean. Set aside in pan for 5 mins to cool before turning onto wire racks to cool completely.
  3. Step 3

    Combine frosting and sprinkles in a bowl. Place in a piping bag fitted with a small star nozzle. Pipe frosting on muffins. Top with reserved raspberries. Sprinkle with extra sprinkles.