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.
Servings: 12 servings
Calories: 222kcal
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