Coconut Lemon Syrup Muffins
Brighten your day with these irresistible Coconut Lemon Syrup Muffins, a delightful fusion of tropical sweetness and zesty citrus. These muffins boast a tender, fluffy crumb thanks to the perfect balance of shredded coconut and lemon zest, while a drizzle of homemade lemon syrup infuses each bite with bold, tangy flavor. Quick and easy to make, they come together in just 15 minutes of prep, making them ideal for brunch spreads, afternoon snacks, or dessert. Top them with a sprinkle of toasted coconut for an added crunch that’s sure to impress. Bursting with vibrant flavor and topped off with a glossy, syrupy finish, these muffins are a sweet retreat for any occasion. Perfect for coconut and lemon lovers alike, these treats are a must-try for your baking repertoire!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 2 teaspoons Baking powder
- 0.5 teaspoons Salt
- 0.75 cups Granulated sugar
- 0.5 cups Unsalted butter, melted and slightly cooled
- 0.75 cups Milk
- 2 units Eggs, large
- 1 teaspoons Vanilla extract
- 1 tablespoons Lemon zest
- 0.5 cups Shredded coconut, sweetened
- 0.25 cups Fresh lemon juice (for syrup)
- 0.25 cups Granulated sugar (for syrup)
- 0.25 cups Shredded coconut, toasted (for topping, optional)
Instructions
Preheat your oven to 375°F (190°C) and line a standard 12-cup muffin tin with paper liners or lightly grease it.
In a large mixing bowl, whisk together the flour, baking powder, salt, and granulated sugar until evenly combined.
In a separate medium-sized bowl, whisk together the melted butter, milk, eggs, vanilla extract, and lemon zest until smooth.
Add the wet ingredients to the dry ingredients and stir gently until just combined. Be careful not to overmix; the batter should be slightly lumpy.
Fold in the shredded coconut, ensuring it is evenly distributed throughout the batter.
Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
Bake in the preheated oven for 16-18 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
While the muffins are baking, prepare the syrup by combining the lemon juice and granulated sugar in a small saucepan. Heat over medium-low heat, stirring occasionally, until the sugar has dissolved completely. Remove from heat and set aside.
When the muffins are done baking, remove them from the oven and let them cool in the tin for 5 minutes. While they are still warm, use a skewer or toothpick to poke several small holes in the top of each muffin.
Spoon the warm lemon syrup evenly over each muffin, allowing it to soak in through the holes.
If desired, sprinkle the tops of the muffins with toasted shredded coconut for extra texture and flavor.
Allow the muffins to cool completely on a wire rack before serving. Enjoy!
Nutrition Facts
Calories |
3806 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 181.1 g | 232% | |
| Saturated Fat | 127.2 g | 636% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 647 mg | 216% | |
| Sodium | 2342 mg | 102% | |
| Total Carbohydrate | 502.8 g | 183% | |
| Dietary Fiber | 22.4 g | 80% | |
| Total Sugars | 265.8 g | ||
| Protein | 51.5 g | 103% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 383 mg | 29% | |
| Iron | 16.4 mg | 91% | |
| Potassium | 1254 mg | 27% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
