Lemon Coconut Muffins

Lemon Coconut Muffins are a delicious tropical-inspired muffin with so much flavor. You’re going to love these moist and fluffy muffins that are easy to make and fun to eat.

If you love sweet and tangy flavors, you have to give these Lemon Coconut Muffins a try. This easy recipe is great for breakfast, brunch, or whenever you need a sweet treat. 

Love lemon muffins? Be sure to try these Lemon Ricotta Muffins or my favorite Hummingbird Muffins with coconut, banana and pineapple. If you’re craving chocolate, don’t miss this moist Chocolate Chip Ricotta Muffins!

You’ll Love Lemon Coconut Muffins

These perfect muffins are sure to be your new favorite. The combination of zesty lemon and sweet coconut give these muffins so much flavor and a delicious tender crumb texture. 

Lemon adds a tangy and refreshing flavor, while coconut provides a slightly sweet and nutty taste. The combination of these contrasting flavors creates a harmonious and well-balanced muffin that you are absolutely going to love.

The addition of coconut to the muffin batter makes the muffins super moist and tender. The combination of sweetened shredded coconut and coconut milk adds a subtle richness making them moist cake-like muffins.

Lemon coconut muffins can any time of the day, from breakfast to dessert. Plus, the muffins stay soft and moist for days and can be made ahead. 

Give these delicious muffins a try. The flavor combination is sure to be one of your favorite muffin recipes! 

Ingredients and Substitutions

• Flour: use regular all purpose flour here. If using coconut flour be sure to use the correct ratios indicated on the packaging. 
• Lemon: you will need to use fresh lemon zest and the juice of a lemon. For more lemon flavor you can add a couple drops of lemon extract. 
• Sweetened Shredded Coconut: I prefer the texture and sweetness of the sweetened coconut. You can use the unsweetened coconut flakes if you like. 
• Coconut Milk: canned coconut milk adds a nice flavor and richness to these muffins. You can use regular milk as a substitution. For more coconut flavor, add a little bit of coconut extract to the batter.  
• Eggs: you will need two large room temperature eggs for this recipe. 
• Butter: use unsalted room temperature butter. If you are using salted butter, omit the additional salt in the recipe. Coconut oil would be a good substitution for the butter in this recipe. If using vegetable oil, use about ⅓rd of a cup instead. 
• Sugar: regular granulated sugar here. Coconut sugar would be a good substitute. 
• Optional: glaze can be added to this recipe using a simple combination of powdered sugar and fresh lemon juice or milk. 

How to Make Lemon Coconut Muffins

This recipe for Lemon Coconut Muffins comes together fast. Start by preheating oven, and either line a muffin tin with cupcake liners or spray with nonstick cooking spray. 

Step 1: whisk together dry ingredients

In a medium bowl, whisk together the flour, shredded coconut, baking powder, baking soda, and salt. Set aside. 

Step 2: beat wet ingredients

Next, in a large mixing bowl, use a handheld mixer to mix together the butter and sugar until light and fluffy. Add in the coconut milk, eggs, lemon zest and juice. Note that the mixture may appear curdled. 

Add in the flour mixture to the wet mixture using a wooden spoon and stir until well combined. 

Step 3: pour into muffin pan

Use a muffin scoop to measure out equal portions of batter into the prepared muffin tin. These could also be made into mini muffins. 

Step 4: top with coconut and bake

Lastly, sprinkle on the tops of the muffins with a little bit of unsweetened coconut and bake in a preheated oven. You could also skip the topping and add a glaze once the muffins are done baking. 

Once the muffins have baked, let them cool on a wire rack. Then, remove from muffin cups and cool completely on wire rack. 

Recipe Tips

• Lemon: this recipe calls for the zest and juice of a lemon. If you want more lemon flavor, add extra zest or a few drops of lemon extract. 
• Coconut: the coconut flavor for these muffins come from the shredded coconut and coconut milk. For extra coconut flavor, add a few drops of coconut extract. 
• Glaze: instead of topping the muffins with shredded coconut, you can make a simple glaze to drizzle over the muffins once the they have cooled. Just combine ½ a cup of powdered sugar with a couple teaspoons of lemon juice or milk until desired consistency is reached. 
• Storage: store leftover Lemon Coconut Muffins in an airtight container in the refrigerator for up to a week. You can also freeze these in an airtight container for up a month. 

Frequently Asked Questions

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