Lemon Coconut Muffins

Lemon Coconut Muffins are a fluffy and moist treat perfect for breakfast, brunch, or as a tasty snack any time of the day.

Course Breakfast

Cuisine American

Prep Time 10

Cook Time 20

Servings muffins

Calories 263kcal

Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or grease with cooking spray.
In a large mixing bowl, combine the all-purpose flour, sweetened shredded coconut, baking powder, baking soda, and salt. Mix well to ensure the ingredients are evenly distributed.
In a separate bowl, use a hand mixer to beat together the butter and sugar until fluffy; about a minute. Then, mix in the coconut milk, eggs, lemon zest, and lemon juice until well combined. Add in the dry ingredients and mix until just incorporated.
Use a muffin scoop to distribute the batter into the prepared muffin tin. Sprinkle on additional shredded coconut if desired.
Bake for 19-21 minutes, or until a toothpick inserted into the center of a muffin comes out clean or with just a few moist crumbs.

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 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.