Description
These lemon coconut muffins combine the bright, tangy flavor of fresh lemon with the tropical sweetness of shredded coconut. Moist, fluffy, and easy to make, they are perfect for breakfast or a delightful snack. With a tender crumb and a hint of vanilla, these muffins are a crowd-pleaser and can be enhanced with a simple lemon glaze for extra zest.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 3/4 cup granulated sugar
- 1/2 cup sweetened shredded coconut
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients
- 2 large eggs
- 1/2 cup vegetable oil or melted coconut oil
- 1/2 cup milk or coconut milk
- 1/4 cup fresh lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
Instructions
- Preheat and Prepare Muffin Tin: Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners to prevent sticking and for easy removal.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, shredded coconut, baking powder, baking soda, and salt until well combined.
- Combine Wet Ingredients: In a separate bowl, whisk the eggs, vegetable or melted coconut oil, milk or coconut milk, fresh lemon juice, lemon zest, and vanilla extract until the mixture is smooth and fully blended.
- Combine Wet and Dry Mixtures: Pour the wet ingredients into the dry ingredients and gently fold together with a spatula or wooden spoon, mixing just until combined. Be careful not to overmix to keep the muffins tender.
- Fill Muffin Cups: Divide the batter evenly among the muffin cups, filling each about three-quarters full to allow space for rising.
- Bake: Place the muffin tin in the preheated oven and bake for 18 to 22 minutes, or until the tops turn lightly golden and a toothpick inserted into the center of a muffin comes out clean.
- Cool Muffins: Remove the muffins from the oven and let them cool in the pan for 5 minutes. Then transfer the muffins to a wire rack to cool completely before serving or glazing.
Notes
- For extra lemon flavor, drizzle the cooled muffins with a simple lemon glaze made from powdered sugar and fresh lemon juice.
- You can use unsweetened shredded coconut to reduce sweetness if preferred.
- Ensure not to overmix the batter to keep the muffins light and fluffy.
- Use coconut milk instead of regular milk for a dairy-free alternative.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
