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Lemon Coconut Muffins
Lemon coconut muffins are one of the most delicious, moist and healthy muffin recipes. They offer a tangy lemony flavor with a hint of fresh coconut. They are perfect for breakfast or snacks.
Prep Time
5
minutes
mins
Cook Time
25
minutes
mins
Total Time
30
minutes
mins
Course:
Breakfast
Cuisine:
British
Servings:
12
servings
Calories:
222
kcal
Author:
Radwa
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
Serving:
1
serving
|
Calories:
222
kcal
|
Carbohydrates:
33
g
|
Protein:
5
g
|
Fat:
8
g
|
Saturated Fat:
5
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
2
g
|
Trans Fat:
1
g
|
Cholesterol:
43
mg
|
Sodium:
148
mg
|
Potassium:
109
mg
|
Fiber:
2
g
|
Sugar:
12
g
|
Vitamin A:
272
IU
|
Vitamin C:
5
mg
|
Calcium:
65
mg
|
Iron:
2
mg