Lemon Coconut Muffins Recipe

Name: Lemon Coconut Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 whole Lemons, Zest And Juice; 1/2 cups Granulated Sugar; 1/2 cups Shredded Unsweetened Coconut; 2-1/2 cups All-purpose Flour; 2 teaspoons Baking Powder; 1/2 teaspoons Baking Soda; 1 teaspoon Salt; 2 whole Large Eggs; 1/4 cups Coconut Oil, Melted; 1 cup Plain Greek Yogurt; 1/4 cups Milk; 1-1/2 teaspoon Vanilla; Coarse Sugar And Shredded Coconut (optional)

Servings: persons

2 whole Lemons, Zest And Juice
1/2 cups Granulated Sugar
1/2 cups Shredded Unsweetened Coconut
2-1/2 cups All-purpose Flour
2 teaspoons Baking Powder
1/2 teaspoons Baking Soda
1 teaspoon Salt
2 whole Large Eggs
1/4 cups Coconut Oil, Melted
1 cup Plain Greek Yogurt
1/4 cups Milk
1-1/2 teaspoon Vanilla
Coarse Sugar And Shredded Coconut (optional)

1
Preheat oven to 425u00b0F. Lightly spray a 12-cup muffin tin with nonstick spray and set aside.
2
In a large bowl, rub lemon zest and granulated sugar together with your fingers until sugar is lightly yellow and fragrant. Add the coconut, flour, baking powder, baking soda and salt and stir to combine.
3
In another bowl, whisk together egg, coconut oil, yogurt, milk, vanilla and lemon juice. Pour mixture into dry ingredients and stir until just combined. The batter will be thick.
4
Fill muffin cups with batter, dividing it between the 12 cups. They will be almost full. Sprinkle tops with coarse sugar and more shredded coconut if desired.
5
Bake for 22-24 minutes or until a toothpick inserted in the center of a muffin comes out clean. Allow to cool in the muffin tin for 5-10 minutes before removing to a wire rack to cool completely. Muffins keep well in an airtight container at room temperature for up to 5 days, or freeze for up to 3 months.

636

kcal

Calories

Fat

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

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.

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 whole Lemons, Zest And Juice, 1/2 cups Granulated Sugar, 1/2 cups Shredded Unsweetened Coconut, 2-1/2 cups All-purpose Flour, and more.

Yes, Lemon Coconut 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!

Lemon Coconut Muffins

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions