Lemon coconut muffins are one of the most delicious, moist and healthy muffin recipes.
These lemon muffins offer a tangy lemony flavor directly stripped off from lemon zest and its juice. Every bite also has an undertone taste of fresh coconut with its natural flavor.
The butter and milk contributed to the texture of the muffins as well, making them soft and tender but with hints moist. The interior part of the muffins is undeniably moist, but the outer part is interestingly coated with tender crumbs.
There are so many best things about lemon coconut muffins, and among them is their versatility. You may serve these muffins at breakfast and at snack time a few hours afternoon. These muffins are possible to eat on the go as they do not require the use of a fork or other utensils. If you are rushing or have limited time to eat, just grab a few of them, and you can eat them while walking or driving.
This recipe will give the easiest way of preparing lemon coconut muffins, along with some suggestions of what to pair it with.
The Start of Muffin Creations in the Kitchen
People usually liken muffins to cupcakes since both have the same small and circular shapes and appearance. The taste of muffins depends on their flavors. They can sometimes taste chocolatey or lemony; whichever main flavor you use, they would always have the subtle sweetness that has been typical to baked goods.
There were two ways muffins had gone popular. In Europe, Britain particularly, muffins became famous because young men would usually sell them on the streets using decorated carts in the 19th century. In America, muffins became famous since they started experimenting with the combination of fruits. Americans started mixing corn, banana, strawberry, and even blueberry into the batter of muffins.
However, take note that British and American muffins are distinctly different from one another. British muffins typically have a flat shape and a hollow inside, which is different from the American muffins that have a cupcake-like shape since they were cooked in a muffin pan.
Today, the most common muffins you can see in bakeries and even in common households are the American muffins since they have a dome-shaped top.
Why does this Recipe Works?
You may find a whole lot of various recipes on the internet for lemon coconut muffins. Experts and amateurs in baking would offer you complicated steps to follow to accomplish the perfect muffins for breakfast or snack. Yet, none could compete with this particular recipe because of the following reasons:
- Steps in baking aren't hard to follow.
- Ingredients are easy to find, and ingredients are not as costly as one may expect.
- Making the muffins won't take that much time.
- Both children and adults will have a fun time eating these muffins.
- They are perfect for breakfast, snacks, or to eat on the go.
- These lemon coconut muffins are freezer friendly.
What's in this Recipe?
- Coconut: These lemon coconut muffins wouldn't be lemon coconut muffins without coconut. Use shredded and unsweetened coconut in this recipe for a naturally sweet, nutty, and mild taste with a hint of tropical flavor.
- All-purpose Flour: Your muffins need a firm structure, and to not look like a gooey mass, add the right amount of all-purpose flour.
- Baking Powder and Baking Soda: Give your Lemon Coconut Muffins a light texture when baked by adding baking powder. Leaven the muffins as well by using baking soda since it helps the batter rise.
- Lemon: How can you call a muffin Lemon Coconut Muffins without lemon? Add lemon zest and lemon juice to provide a strong and zingy lemon flavor to the muffins.
- Sugar: Balance the strong lemon taste by adding an exact amount of sugar.
- Eggs: Add two large eggs to add structure and help the flour in leavening the muffins. Eggs also add color and flavor.
- Butter: Everyone likes a soft and buttery taste and texture, hence adding butter to the muffins is a must. Butter also coats the starches during the mixing step and results in a more delicate crumb.
- Vegetable Oil: Vegetable oil stops the fast formation of gluten. Thus, the muffins will become tender and fluffy in texture.
- Milk: It does not only gives a creamy texture to the muffins. It is known that milk has protein, and protein in the milk improves the strength and structure of the muffin to improve the tenderness of the crumb.
- Vanilla Extract: A little sweetener will do the muffins good, so add drops of vanilla extract for a sweeter outcome.
- Shredded Coconut (for topping): Decorate and top your muffins with shredded coconut.
How to Make the Best Lemon Coconut Muffins?
- Preheat the oven to 190 degrees C.
- Line 12 cup muffin tin with muffin liner.
- In a mixing bowl, beat sugar, lemon zest and juice.
- Add oil, milk, butter and vanilla extract, mix well until combined.
- Add the eggs one at a time, mix.
- Now, stir in flour, baking powder, salt, baking soda and coconut.
- Scoop the batter into the muffin cups, sprinkle some shredded coconut on top.
- Bake for 20-25 minutes, allow the muffins to cool down before taking out of the muffin pan.
Top Tips!
- Inserting a toothpick in one of the muffins will tell you exactly if the muffins are already perfectly baked since the toothpick will pop up.
- Place them in decorative boxes to give to your loved ones as a simple yet special gift!
Recipe Variations
- If you prefer a lemonier flavor, skip the shredded coconut on top of the muffins and add lemon glazed instead.
- Skip the sugar and use honey instead for a mildly sweet yet thicker consistency.
- For extra lemon flavor, you can add few drops of lemon extract if you like.
Serving Suggestions
At breakfast, you may serve these muffins with heavy food like eggs and other morning dishes, along with fresh orange juice. If you would have the muffins on the go, then just grab a cup of hot coffee to pair the muffins with. At snack time, serve these muffins with milkshakes or ice cream.
Recipe FAQs
There is no problem in keeping these muffins in the freezer as long as you have let them completely cool down. Before you keep them in the freezer, make sure you have placed them in an airtight container.
You should let the muffins cool in the muffin tin for 5 to 10 minutes after coming out of the oven. Then move them to a wire rack to cool completely. The more you try to immediately take them out of the muffin tin right after baking, the more they stick to the tin.
Muffin recipes you may like
- Easy Chocolate Chip Banana Muffins
- Moist Lemon Blueberry Muffins With Lemon Glaze
- Easy Homemade Raspberry Muffins
Lemon Coconut Muffins
Ingredients
- 2.5 cups all-purpose flour
- ½ cup shredded unsweetened coconut , plus extra for topping
- 1 lemon, zest and juice
- ⅗ cup granulated sugar
- 2 large eggs
- 1.5 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ cup butter , melted
- ¼ cup vegetable oil
- 1 cup milk
- 1 teaspoon vanilla extract
- ⅛ teaspoon salt
Instructions
- Preheat the oven to 190 degrees C.
- Line 12 cup muffin tin with muffin liner.
- In a mixing bowl, beat sugar, lemon zest and juice.
- Add oil, milk, butter and vanilla extract, mix well until combined.
- Add the eggs one at a time, mix.
- Now, stir in flour, baking powder, salt, baking soda and coconut.
- Scoop the batter into the muffin cups, sprinkle some shredded coconut on top.
- Bake for 20-25 minutes, allow the muffins to cool down before taking out of the muffin pan.
Notes
- Inserting a toothpick in one of the muffins will tell you exactly if the muffins are already perfectly baked since the toothpick will pop up.
- Place them in decorative boxes to give to your loved ones as a simple yet special gift!
- If you prefer a lemonier flavor, skip the shredded coconut on top of the muffins and add lemon glazed instead.
- Skip the sugar and use honey instead for a mildly sweet yet thicker consistency.
- For extra lemon flavor, you can add few drops of lemon extract if you like.
Nutrition
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Easy to make muffins and perfect for breakfast. Thanks for sharing this excellent recipe.