Lemon Coconut Muffins

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

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.

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?

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.

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.

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.

Recipe FAQs

More Muffin Recipes

• Easy Chocolate Chip Banana Muffins
• Moist Lemon Blueberry Muffins With Lemon Glaze
• Easy Homemade Raspberry Muffins
• Banana Nutella Muffins
• Mango Muffins
• Lemon Drizzle Muffins

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