Coconut & Lemon Syrup Muffins Recipe

Name: Coconut & Lemon Syrup Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups self rising flour (300g); 3 ounces cold butter, cut into small cubes (90g); 3/4 cup superfine sugar (165g); 1 cup unsweetened coconut (90g); 1 tablespoon finely grated lemon, zest of; 1 egg, lightly beaten; 1 cup coconut cream (250ml); 2 tablespoons unsweetened dried shredded coconut; Lemon syrup; 1/2 cup superfine sugar (110g); 1/4 cup water (60ml); 2 teaspoons finely grated lemons, zest of; 1/4 cup lemon juice (60ml)

Servings: persons

2 cups self rising flour (300g)
3 ounces cold butter, cut into small cubes (90g)
3/4 cup superfine sugar (165g)
1 cup unsweetened coconut (90g)
1 tablespoon finely grated lemon, zest of
1 egg, lightly beaten
1 cup coconut cream (250ml)
2 tablespoons unsweetened dried shredded coconut
Lemon syrup
1/2 cup superfine sugar (110g)
1/4 cup water (60ml)
2 teaspoons finely grated lemons, zest of
1/4 cup lemon juice (60ml)

1
Preheat oven to moderately hot (400F).
2
Grease a 12-hole (1/3 cup/80ml capacity) muffin pan.
3
Sift flour into a large bowl, and rub in the butter until the mixture resembles breadcrumbs.
4
Stir in sugar, desiccated coconut, zest, egg and coconut cream- be careful not to over-mix.
5
Spoon mixture into prepared pan, and sprinkle with shredded coconut.
6
Bake in the oven for about 20 minutes.
7
Transfer muffins to a wire rack over a tray.
8
Pour hot lemon syrup over the hot muffins.
9
If necessary, drain the syrup from the tray and pour over muffins again.
10
Lemon syrup: Combine all ingredients in a small saucepan.
11
Stir over heat, without boiling, until sugar dissolves.
12
Simmer uncovered, without stirring, for 2 minutes.

860

kcal

Calories

Fat

112

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 cups self rising flour (300g), 3 ounces cold butter, cut into small cubes (90g), 3/4 cup superfine sugar (165g), 1 cup unsweetened coconut (90g), and more.

Yes, Coconut & Lemon Syrup Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Coconut & Lemon Syrup Muffins

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions