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)
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
Nutrition
- Serving Size: 1 muffin
- Calories: 230
- Sugar: 10g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 8g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 35mg
