Description
Lemon Coconut Muffins are light, fluffy, and bursting with citrus flavor. These muffins combine the brightness of lemon with the sweet chewiness of shredded coconut for a delicious treat that’s perfect for breakfast, brunch, or a snack.
Ingredients
Scale
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup shredded sweetened coconut
- 1 cup milk
- 1/2 cup vegetable oil
- 2 large eggs
- 1 tablespoon lemon zest
- 2 tablespoons lemon juice
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 375°F (190°C). Line a muffin tin with paper liners or lightly grease.
- In a large bowl, whisk together the flour, sugar, baking powder, salt, and shredded coconut.
- In another bowl, whisk together the milk, oil, eggs, lemon zest, lemon juice, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
- Divide the batter evenly among the muffin cups, filling each about 3/4 full.
- Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean.
- Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- For extra coconut flavor, sprinkle a little extra shredded coconut on top before baking.
- You can substitute coconut milk for regular milk for a dairy-free option with added richness.
- Store muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 210 kcal
- Sugar: 12g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg