Lemon Coconut Muffins
Bright, zesty, and irresistibly moist, these Lemon Coconut Muffins are the perfect blend of citrus and tropical flavors to brighten your morning routine or elevate your afternoon snack. Made with freshly grated lemon zest, tangy lemon juice, and sweet shredded coconut, these muffins are bursting with flavor in every bite. The soft, tender crumb is achieved with a simple combination of pantry staples, while melted butter and vanilla extract add a touch of richness. Ready in just 35 minutes, this easy muffin recipe is ideal for busy mornings, brunch gatherings, or as a grab-and-go treat. Serve them warm or at room temperature for a citrus-infused delight that pairs perfectly with a cup of tea or coffee. Looking for a sweet yet refreshing baked good? These Lemon Coconut Muffins are your go-to!
The Toxic-Free Cutting Board
Medical-grade titanium. No microplastics. No bacteria. No compromises.
Recipe Information
Ingredients
- 2 cups All-purpose flour
- 2 teaspoons Baking powder
- 0.5 teaspoons Salt
- 0.75 cups Granulated sugar
- 0.75 cups Unsweetened shredded coconut
- 1 tablespoon Lemon zest
- 2 units Large eggs
- 0.75 cups Milk
- 0.5 cups Unsalted butter, melted
- 3 tablespoons Freshly squeezed lemon juice
- 1 teaspoon Vanilla extract
Instructions
Preheat your oven to 375°F (190°C) and line a standard 12-cup muffin tin with paper liners or grease it lightly.
In a large mixing bowl, whisk together the all-purpose flour, baking powder, and salt until well combined.
Add the granulated sugar, shredded coconut, and lemon zest to the dry mixture, stirring to distribute evenly.
In a separate medium bowl, whisk together the eggs, milk, melted butter, lemon juice, and vanilla extract until smooth.
Create a well in the center of the dry ingredients and pour in the wet ingredients. Mix gently with a spatula until just combined; do not overmix.
Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
Bake in the preheated oven for 18–20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffin tin from the oven and allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Serve the Lemon Coconut Muffins warm or at room temperature. Store leftovers in an airtight container at room temperature for up to 3 days.
Nutrition Facts
Calories |
257 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.2 g | 17% | |
| Saturated Fat | 8.9 g | 44% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 54 mg | 18% | |
| Sodium | 191 mg | 8% | |
| Total Carbohydrate | 31.0 g | 11% | |
| Dietary Fiber | 1.5 g | 6% | |
| Total Sugars | 14.0 g | ||
| Protein | 4.2 g | 8% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 28 mg | 2% | |
| Iron | 1.1 mg | 6% | |
| Potassium | 86 mg | 2% | |
*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.
