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    Home » Recipes » Muffins

    Lemon Coconut Muffins

    Published: Sep 7, 2021 by Radwa ·

    Jump to Recipe

    These lemon coconut 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.

    Lemon Coconut Muffins.

    Lemon Coconut Muffins

    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.

    I serve these muffins at breakfast or snack time. They are also perfect for eating on the go as they do not require a fork or other utensils.

    This recipe will give the easiest way of preparing lemon coconut muffins, along with some suggestions of what to pair it with.

    Why does this Recipe Works?

    • 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.
    lots of Lemon Coconut Muffins.

    What's in this Recipe?

    • Coconut: I use shredded unsweetened coconut in this recipe for a naturally sweet, nutty, and mild taste with a hint of tropical flavor.
    • All-purpose Flour: I use all-purpose flour in making most of my muffin recipes.
    • Baking Powder and Baking Soda: Both help the batter rise.
    • Lemon: I 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: I use two large eggs to add structure and help the flour in leavening the muffins.
    • Butter: Everyone likes a soft and buttery taste and texture, hence adding butter to the muffins is a must.
    • Vegetable Oil
    • Milk: I use full-fat milk.
    • Vanilla Extract

    How To Make the Best Lemon Coconut Muffins?

    In a mixing bowl, beat sugar and milk.

    One: Preheat the oven to 180C / 350F. Line 12 cup muffin tin with muffin liner.

    Two: In a mixing bowl, beat sugar, lemon zest and juice. Add oil, milk, butter and vanilla extract, mix well until combined.

    Three: Add the eggs one at a time, mix.

    Scoop the batter into the tin cups.

    Four: Now, stir in flour, baking powder, salt, baking soda and coconut.

    Five: Scoop the batter into the muffin cups, sprinkle some shredded coconut on top.

    Six: Bake for 20-25 minutes, allow the muffins to cool down before taking out of the muffin pan.

    Lemon Coconut Muffins.

    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.
    • If you prefer a lemonier flavor, skip the shredded coconut on top of the muffins and add lemon glazed instead.
    • For extra lemon flavor, you can add few drops of lemon extract if you like.
    • Place them in decorative boxes to give to your loved ones as a simple yet special gift!

    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.

    Lemon Coconut Muffins.

    Recipe FAQs

    Can I freeze These Muffins?

    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.

    Do you let the muffins cool in the muffin tin?

    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.

    More Muffin Recipes

    • Easy Chocolate Chip Banana Muffins
    • Moist Lemon Blueberry Muffins With Lemon Glaze
    • Easy Homemade Raspberry Muffins
    • Banana Nutella Muffins
    • Mango Muffins
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    • Blackberry Muffins on a muffin tin and some fresh blackberries around them.
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    • Peach cupcakes.
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    A muffin topped with shredded coconut and lemon is in the background.
    Print Pin
    5 from 11 votes

    Lemon Coconut Muffins

    These lemon coconut muffins offer a tangy lemony flavor directly stripped off from lemon zest and its juice. They are soft, moist and fluffy.
    Course Baking, Muffins
    Cuisine American
    Prep Time 5 minutes minutes
    Cook Time 25 minutes minutes
    Total Time 30 minutes minutes
    Servings 12 servings
    Calories 222kcal
    Author Radwa

    Equipment

    • Muffin tin
    • Muffin liners
    • Measuring spoons
    • Measuring cups
    • Mixing bowl

    Ingredients

    • 2 ½ 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 ½ 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 180C / 350F. 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.

    Nutrition

    Serving: 1serving | Calories: 222kcal | Carbohydrates: 33g | Protein: 5g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 43mg | Sodium: 148mg | Potassium: 109mg | Fiber: 2g | Sugar: 12g | Vitamin A: 272IU | Vitamin C: 5mg | Calcium: 65mg | Iron: 2mg
    Tried this Recipe? Pin it for Later!Mention @HealthyLifeTrainer or tag #healthylifetrainer!

    About Radwa

    Hi, I am Radwa! I've always been fond of food—seriously, it's my love language. I share my tried-and-true recipes and provide easy, step-by-step recipes that anyone can follow.

    Comments

    1. Mary Amas says

      November 17, 2023 at 3:50 am

      How do i add protein powder to this recipe?

      Reply
    2. Willow says

      September 22, 2021 at 2:07 pm

      5 stars
      Easy to make muffins and perfect for breakfast. Thanks for sharing this excellent recipe.

      Reply
    5 from 11 votes (10 ratings without comment)

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    Healthy Life Trainer

    Hello! I’m Radwa, A wife and mother. Also, I am the recipe maker and food photographer behind Healthy Life Trainer. I love making new, simple and quick recipes every day.

    More about me→

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