Lemon Coconut Muffins Recipe

Name: Lemon Coconut Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 whole Egg; 1/2 cups Milk; 1/4 cups Vegetable Oil; 1/2 teaspoons Vanilla Extract; 1 cup Sweetened, Flaked Coconut; 1-1/2 teaspoon Lemon Zest; 1-1/2 cup All-purpose Flour; 1/2 cups Sugar; 2 teaspoons Baking Powder; 1/2 teaspoons Salt

Servings: persons

1 whole Egg
1/2 cups Milk
1/4 cups Vegetable Oil
1/2 teaspoons Vanilla Extract
1 cup Sweetened, Flaked Coconut
1-1/2 teaspoon Lemon Zest
1-1/2 cup All-purpose Flour
1/2 cups Sugar
2 teaspoons Baking Powder
1/2 teaspoons Salt

1
Preheat oven to 400u00b0F. Line muffin tin with liners or spray with baking spray.
2
Beat egg slightly with fork. Stir in milk, oil, vanilla, coconut, and lemon zest. Add flour, sugar, baking powder, and salt. Mix just until all flour is incorporated and moistened. Do not overmix. Fill muffin cups 2/3 full.
3
Bake 18-20 minutes.
4
Notes: I just eyeballed the lemon zest, flavor to taste or leave out for just coconut muffins. Also, the original recipe said to bake for 20-25 minutes, but at 20 minutes in my oven, they were almost overdone to my taste. Next time I'm going to try reducing the bake time by a few minutes.

386

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 10 ingredients. The key ingredients include: 1 whole Egg, 1/2 cups Milk, 1/4 cups Vegetable Oil, 1/2 teaspoons Vanilla Extract, 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.

Lemon Coconut Muffins

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