Lemon Coconut Muffins
These Lemon Coconut Muffins are soft, fluffy, and bursting with bright citrus flavor. Made with shredded coconut and a hint of lemon zest, they’re an easy, wholesome treat perfect for breakfast, brunch, or an afternoon snack. Quick to make and naturally satisfying, they’re a crowd-pleaser for any occasion.
Equipment
- 12-cup muffin tin
- Mixing bowls, large and medium
- Hand mixer or whisk
- Measuring Cups and Spoons
- Muffin scoop (optional)
- Toothpick (for testing doneness)
Ingredients
- 2 cups all-purpose flour 270 g
- 1 cup sweetened shredded coconut
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter softened (1 stick)
- ½ cup granulated sugar
- 1 cup coconut milk or regular milk
- 2 large eggs
- 1 large lemon zested and juiced
Instructions
- Preheat and Prepare Muffin Pan: Begin by setting your oven to 375°F (190°C) to ensure it reaches the perfect baking temperature while you prepare the batter. Line a 12-cup muffin tin with paper liners, or generously grease each cup with cooking spray or butter. This step ensures that your muffins will release easily and maintain their perfect shape.
- Combine Dry Ingredients: In a large mixing bowl, add 2 cups of all-purpose flour, 1 cup of sweetened shredded coconut, 2 teaspoons of baking powder, ½ teaspoon of baking soda, and ¼ teaspoon of salt. Using a whisk or spoon, gently mix the ingredients until evenly combined. This ensures that the leavening agents are distributed evenly, which helps the muffins rise perfectly.
- Cream Butter and Sugar: In a separate medium bowl, add ½ cup softened unsalted butter and ½ cup granulated sugar. Using a hand mixer or a sturdy whisk, beat them together for about 1-2 minutes until the mixture becomes pale, creamy, and fluffy. This step incorporates air into the butter, creating light and tender muffins.
- Add Wet Ingredients: To the creamed butter and sugar, pour in 1 cup of coconut milk (or regular milk) and add the 2 large eggs. Then, zest 1 large lemon directly into the bowl and squeeze in its juice. Mix these ingredients thoroughly until smooth and fully combined. This wet mixture provides moisture, flavor, and structure for the muffins.
- Combine Wet and Dry Mixtures: Gradually add the dry ingredients to the wet mixture in two or three additions. Gently fold them together using a spatula or wooden spoon until just incorporated. Avoid overmixing; a few small lumps are fine. Overmixing can result in dense muffins, while careful folding keeps them light and fluffy.
- Fill Muffin Cups: Using a muffin scoop or large spoon, evenly distribute the batter into the prepared muffin tin, filling each cup about three-quarters full. If desired, sprinkle a little extra shredded coconut on top of each muffin for added texture and a visually appealing finish.
- Bake to Perfection: Place the muffin tin in the preheated oven and bake for 19-21 minutes. To check doneness, insert a toothpick into the center of a muffin; it should come out clean or with just a few moist crumbs. The tops should be lightly golden, slightly springy to the touch, and fragrant with lemon and coconut aroma.
- Cool Muffins Carefully: Once baked, remove the muffins from the oven and let them sit in the tin for 5-10 minutes. Then, transfer them to a wire rack to cool completely. Cooling helps the muffins set properly, making them easier to remove from the liners and improving their texture.
- Optional Glaze or Topping: For a sweet finishing touch, you can drizzle a simple lemon glaze over the cooled muffins. Mix ½ cup powdered sugar with 1-2 teaspoons of lemon juice until smooth. Pour over the muffins or dip the tops slightly. Alternatively, top with more shredded coconut for extra flavor and crunch.
- Serve and Enjoy: Serve the muffins warm or at room temperature for breakfast, brunch, or a wholesome snack. They pair beautifully with tea, coffee, or fresh fruit. Store any leftovers in an airtight container in the refrigerator for up to a week or freeze for longer storage.
Notes
- Lemon Flavor Boost: To intensify the citrusy zing, add an extra teaspoon of lemon zest or a few drops of lemon extract. For a milder flavor, reduce the juice slightly to avoid overpowering the coconut.
- Coconut Enhancements: Sweetened shredded coconut adds natural sweetness and texture, but unsweetened works too if you prefer a less sugary muffin. For a stronger coconut aroma, stir in a few drops of coconut extract.
- Mixing Technique: When combining wet and dry ingredients, fold gently until just combined. Overmixing can lead to dense, chewy muffins rather than light, tender ones.
- Optional Toppings: For variety, sprinkle some coconut flakes or drizzle a simple lemon glaze over the tops after baking. This adds extra flavor and a visually appealing finish.
- Milk Substitutions: Coconut milk works beautifully for tropical flavor, but you can substitute almond, oat, or dairy milk if desired. Adjust sweetness slightly depending on the milk’s natural flavor.
