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Photo by Michele Hoole
Photo by Michele Hoole

Chocolate Coconut Raisin Muffins



Dry Mix:

  • 2 cups Gluten Free Pantry Muffin and Scone Mix
  • 1 1/2 teaspoons ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 2/3 cup shredded or flaked sweetened or unsweetened coconut
  • 2 tablespoons packed light brown sugar (use 3 tablespoons, if using unsweetened coconut)
  • 1/2 cup coarsely chopped dark raisins, or dried currants
  • 3/4 to 1 cup mini chocolate chips (depending on sweetness desired)

Wet Mix:

  • 6 tablespoons (3/4 stick) unsalted butter, softened and beaten until fluffy
  • 2 whole eggs, beaten lightly with a fork
  • 1 cup sour cream (regular or reduced fat)
  • 1/4 cup whole milk
  • 1 teaspoon gluten-free vanilla extract


  1. Preheat oven to 350 degrees.
  2. In a large bowl, combine the dry ingredients thoroughly.
  3. In a small bowl, combine the wet mix thoroughly.
  4. Add wet mixture to dry ingredients and stir well to combine thoroughly.
  5. Spoon into lined muffin tins.
  6. Bake 15 to 16 minutes.
  7. Remove tin from oven and let cool.

Yield: Approximately 16 muffins