If you love bright, sunny flavors and tender, bakery-style treats, these Lemon Coconut Muffins need to be on your baking radar. Every bite layers zesty lemon with creamy coconut for a muffin that’s never dry or bland—the perfect balance of tang and tropical sweetness! Whether you’re hosting brunch, need a lunchbox treat, or just want a little something special for your morning coffee, lemon coconut muffins always deliver a ray of sunshine and a smile.

Lemon Coconut Muffins Recipe - Recipe Image

Ingredients You’ll Need

The beauty of Lemon Coconut Muffins lies in their simple, powerful mix of ingredients—each adds its own magic, from the fluffy crumb to vibrant flavor and gorgeous golden tops. Here’s what you’ll need, with a tip for each element to guarantee muffin perfection.

All-purpose flour: The ideal base that creates a soft yet sturdy muffin, allowing those lemon and coconut flavors to shine.
Baking powder: Ensures your muffins rise nice and tall for that irresistible, domed bakery look.
Baking soda: Reacts with the lemon juice for a super light crumb and even baking.
Salt: Balances the sweetness and sharpness, making every other flavor pop.
Unsweetened shredded coconut: Adds both rich, natural coconut flavor and delicious chewiness to every bite.
Granulated sugar: Provides the perfect touch of sweetness and helps your muffins brown beautifully in the oven.
Eggs: Bring structure and moisture, keeping your muffins tender without falling apart.
Coconut oil (or vegetable oil): Delivers moist, melt-in-your-mouth texture; coconut oil also intensifies that irresistible coconut note.
Plain Greek yogurt or sour cream: Makes the crumb incredibly moist and adds a luxurious richness.
Fresh lemon juice: The must-have for true lemon flavor—freshly squeezed juice is essential for brightness.
Lemon zest: Intensifies citrus flavor with fragrant oils straight from the peel for major zing.
Vanilla extract: Smooths and balances all the flavors so every taste is harmonious.
Milk (dairy or non-dairy): Loosens up the batter for an easy pour and just-right muffin texture—use what you have on hand!

How to Make Lemon Coconut Muffins

Step 1: Prep Your Muffin Tin and Ingredients

Begin by preheating your oven to 350°F (177°C). This ensures a perfectly even bake from the start. Line a standard 12-cup muffin tin with paper liners or give it a light coating of nonstick spray. Gather and measure out all your ingredients so assembly is a breeze, and if you’re using coconut oil, be sure it’s melted and cooled before mixing it in.

Step 2: Mix the Dry Ingredients

In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and unsweetened shredded coconut. This pre-mixing step means the leaveners and coconut are evenly distributed, so every muffin rises beautifully and has coconut in every bite.

Step 3: Combine Wet Ingredients

In a larger bowl, whisk together the sugar, eggs, melted coconut oil (or vegetable oil), Greek yogurt (or sour cream), fresh lemon juice, lemon zest, vanilla extract, and milk. Whisk just until you have a creamy, smooth mixture—don’t worry if you see some tiny shreds of lemon zest.

Step 4: Bring the Batter Together

Gradually add the dry ingredients to the wet ingredients. Stir gently with a spatula or wooden spoon, just until combined and no visible dry spots remain. Muffin magic secret: A lumpy, slightly streaky batter is what you want—overmixing leads to dense, tough muffins.

Step 5: Fill and Bake

Spoon the batter evenly into the prepared muffin tin, filling each cup about three-quarters full. If you’re feeling fancy, sprinkle a little extra shredded coconut or coarse sugar on top for a bakery-worthy finish. Bake for 18 to 22 minutes, or until a toothpick inserted in the center comes out clean or with just a few moist crumbs.

Step 6: Cool and Enjoy

Let your Lemon Coconut Muffins cool in the pan for about 5 minutes, then transfer them to a wire rack to finish cooling. This resting step keeps them moist and prevents soggy bottoms. Now you’re ready to indulge—or share if you’re feeling generous!

How to Serve Lemon Coconut Muffins

Garnishes

For the prettiest Lemon Coconut Muffins, I love a flurry of extra shredded coconut on top, a dusting of powdered sugar, or a drizzle of simple lemon glaze. Try adding a few thin curls of fresh lemon zest for a gorgeous pop of color and extra citrus aroma.

Side Dishes

Lemon Coconut Muffins pair beautifully with Greek yogurt and fresh fruit for breakfast, or next to a smoothie for a snack. If you’re serving these at brunch, baskets of warm muffins go perfectly with scrambled eggs, smoked salmon, or crisp bacon for a flavor-packed feast.

Creative Ways to Present

If you’re making these for a special occasion, serve Lemon Coconut Muffins on a pretty pedestal cake stand, or pop them in muffin wrappers with fun patterns. For parties, try mini-muffin tins for adorable, bite-sized versions—perfect for baby showers, teas, or gift baskets.

Make Ahead and Storage

Storing Leftovers

Once cooled, keep your Lemon Coconut Muffins in an airtight container at room temperature for up to three days. If your kitchen is especially warm, transfer them to the fridge to preserve freshness a bit longer—just let them return to room temp before serving for best texture.

Freezing

These muffins freeze like a dream! Once completely cooled, arrange them in a single layer on a baking sheet and freeze until firm. Then, transfer to a zip-top freezer bag or airtight container. Stored this way, Lemon Coconut Muffins stay delicious for up to three months.

Reheating

To reheat, simply microwave an individual muffin for 20 to 30 seconds, or warm a batch in the oven at 300°F (150°C) for about 10 minutes. If frozen, let them thaw overnight in the fridge or on the counter for an hour, then reheat as desired for fresh-from-the-oven taste.

FAQs

Can I make Lemon Coconut Muffins gluten-free?

Absolutely! Substitute a good-quality 1:1 gluten-free all-purpose baking flour for the regular flour. Be sure to check that your shredded coconut and baking powder are also gluten-free for a safe treat.

How do I make these muffins dairy-free?

To make Lemon Coconut Muffins fully dairy-free, use your favorite non-dairy milk (like almond or oat), swap the Greek yogurt or sour cream for a plant-based yogurt, and opt for coconut oil instead of butter or standard vegetable oil.

Can I use bottled lemon juice instead of fresh?

While bottled lemon juice will work in a pinch, freshly squeezed lemon juice provides a brighter, more vibrant flavor. The zest from fresh lemons can’t be skipped if you want true citrus punch!

Why did my muffins turn out dense or dry?

Dense or dry muffins usually result from overmixing the batter or baking them a bit too long. Gently stir the wet and dry ingredients together until just combined, and keep an eye on baking time to ensure moist, fluffy Lemon Coconut Muffins every time.

Can I add mix-ins like nuts or berries?

Definitely! A handful of chopped macadamia nuts, white chocolate chips, or even fresh blueberries are delicious add-ins. Just fold them in with the last few strokes of your mixing spatula for little surprises in every bite.

Final Thoughts

Nothing beats the combination of citrus and coconut, and these Lemon Coconut Muffins truly bring joy to any table. If you’re ready for a recipe that’s easy, crowd-pleasing, and just bursting with sunshine, fire up your oven and treat yourself! I can’t wait to hear how your batch turns out—happy baking!

Lemon Coconut Muffins Recipe

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4.9 from 13 reviews

Author: admin
Total Time: 35 minutes
Yield: 12 muffins 1x
Diet: Vegetarian

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Description

These Lemon Coconut Muffins are a delightful combination of tangy lemon and sweet coconut, perfect for a spring morning or anytime snack. Moist and flavorful, they are easy to make and even easier to enjoy!

Ingredients

Scale

Dry Ingredients:

1 ¾ cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsweetened shredded coconut

Wet Ingredients:

1/2 cup granulated sugar
2 large eggs
1/2 cup coconut oil (melted and cooled) or vegetable oil
1/2 cup plain Greek yogurt or sour cream
1/4 cup fresh lemon juice
1 tablespoon lemon zest
1 teaspoon vanilla extract
1/4 cup milk (dairy or non-dairy)

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Instructions

Preheat the oven: Preheat the oven to 350°F (177°C) and prepare a muffin tin with liners or grease it.
Mix dry ingredients: In a bowl, combine flour, baking powder, baking soda, salt, and shredded coconut.
Combine wet ingredients: In a separate bowl, mix sugar, eggs, oil, yogurt, lemon juice, zest, vanilla, and milk.
Combine wet and dry: Gradually mix dry ingredients into wet until just combined.
Bake: Divide batter into muffin cups and bake for 18–22 minutes until a toothpick comes out clean.
Cool: Allow muffins to cool in the pan for 5 minutes, then transfer to a wire rack.

Notes

For extra flavor, sprinkle tops with shredded coconut or coarse sugar before baking.
These muffins freeze well—store in an airtight container for up to 3 months.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Breakfast, Snack
Method: Baking
Cuisine: American