Raspberry Lamington Muffins (Steam Oven Method)

a batch of raspberry Lamington muffins in silver cases

5 from 5 votes

Raspberry Lamington Muffins (Steam Oven Method)

Tender, raspberry-studded muffins get fancy dress with a chocolate glaze and coconut sprinkles. These one-bowl muffins are simple and much loved.

Prep Time15

Cook Time12

Total Time27

Course: Afternoon Tea, Breakfast, Dessert, Morning Tea

Cuisine: Australian

Keyword: muffins, raspberry muffins, steam oven baking, steam oven muffins

Servings: muffins

Calories: 243kcal

Ingredients

Muffin ingredients

1/3 cup sunflower oil or rice bran or light olive oil
1/3 cup superfine sugar caster sugar
3/4 cup plain unsweetened yogurt or sour cream
1 egg large (59g)
1 tsp baking powder
¼ tsp baking soda bicarbonate soda
1 pinch salt
3/4 cup all purpose flour plain flour
3/4 cup whole wheat flour wholemeal flour
1 1/2 cups fresh or frozen raspberries if using frozen, like I did, add them straight from the freezer

Topping ingredients

1 cup confectioners sugar icing sugar
2 tbs Dutch process cocoa
1 tsp neutral oil sunflower or light olive
1 cup 100g shredded coconut unsweetened

US Customary - Metric

Instructions

Make the muffins

Preheat oven to 350°F/180°C, combination steam setting. If your oven has variable steam/humidity control, use 30% (if not, don't worry! Just set to combi steam at the correct temperature and the oven will figure out the humidity for you). Line a 12-hole muffin pan with cupcake cases (line all 12 holes if you’d like smaller muffins).
Put the oil, sugar, yoghurt and egg into a bowl and whisk to combine. Add the baking powder, baking soda and salt and whisk again.
Working quickly, as the baking powder and soda will now be activated, fold through the flours and then the raspberries.
Divide the mixture evenly into the prepared pan, and bake until the muffins are risen, craggy and golden, about 12 minutes. Remove from oven and allow to cool on a wire rack.

Glaze and top the muffins

Make the chocolate glaze by mixing the icing sugar, cocoa and oil together in a small bowl with 1-2 tbs warm water, until the mixture is smooth and pourable, about the texture of thick cream. Too thick and it won’t stick to the muffins, too thin and it’ll run off. Put the coconut in another small bowl.
Take the cooled muffins and one by one, turn them upside down and dip the tops into the chocolate glaze, allowing any excess to drip back into the bowl. Dip them into the coconut so it sticks to the glaze, gently tapping off any excess before turning right side up.
These are best served the day they’re made, although they’ll keep in an airtight container for a day or so at room temperature.

Notes

I am trying to cut down on sugar in many of my baked goods, without impacting flavour or texture too much. Here, I’ve dropped the sugar quantity from the original recipe by about a third. The small amount of chocolate glaze makes up for any lost sweetness, and I like the counterpoint of a less sweet muffin. If you’re trying to cut down on refined sugar, I think coconut sugar or honey might work here, too.

I’ve tested these with straight up white flour and with a mix of half white, half whole-wheat/wholemeal. The whole-wheat ones are my favourite, but use whatever you prefer.

You will have a little chocolate glaze and coconut left over, but if you make less it’s hard to dip and roll the muffins in such a small quantity. If your coconut still looks ‘clean’ after you’ve dipped the muffins in it, you can keep it for another use.

Nutrition