Name: Lemon Coconut Muffins
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: American
Ingredients: 1 3/4 cups all-purpose flour; 1 tsp baking powder; 1/2 tsp baking soda; 1/4 tsp salt; 3/4 cup granulated sugar; 2 large eggs; 1/2 cup plain yogurt or sour cream; 1/2 cup vegetable oil or melted coconut oil; 1/4 cup fresh lemon juice; 1 tbsp lemon zest; 1 tsp vanilla extract; 3/4 cup shredded sweetened coconut; Optional: 1/2 cup powdered sugar + 1 tbsp lemon juice for glaze

Why You’ll Love This Recipe

These muffins are incredibly easy to make and come together in under an hour. The refreshing lemon flavor cuts through the richness of the coconut, making them perfectly balanced and not overly sweet. They have a tender crumb, golden tops, and just the right amount of moisture. Whether you enjoy them warm from the oven or cooled with a cup of tea or coffee, these muffins are a sunny addition to your baking list.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

All-purpose flour
Baking powder
Baking soda
Salt
Granulated sugar
Eggs
Plain yogurt or sour cream
Vegetable oil or melted coconut oil
Fresh lemon juice
Lemon zest
Vanilla extract
Shredded sweetened coconut
Optional: powdered sugar and lemon juice for glaze

Directions

Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or lightly grease it.
In a large mixing bowl, whisk together the flour, baking powder, baking soda, and salt.
In another bowl, beat together the sugar and eggs until light and creamy.
Add yogurt (or sour cream), oil, lemon juice, lemon zest, and vanilla extract to the egg mixture. Stir until combined.
Fold the dry ingredients into the wet ingredients until just mixed—do not overmix.
Gently fold in the shredded coconut.
Divide the batter evenly among the muffin cups, filling each about ¾ full.
Bake for 18–22 minutes, or until the tops are golden and a toothpick inserted in the center comes out clean.
Let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Optional: Drizzle with a simple lemon glaze made from powdered sugar and lemon juice once the muffins are fully cooled.

Servings and timing

This recipe makes 12 standard-sized muffins.
Prep time: 15 minutes
Cook time: 20 minutes
Total time: 35 minutes

Variations

Add white chocolate chips for a richer muffin.
Mix in chopped macadamia nuts or almonds for crunch.
Use unsweetened coconut for a less sweet version.
Substitute Greek yogurt for extra protein and tang.
Make them mini muffins by adjusting the baking time to 10–12 minutes.

Storage/Reheating

Store muffins in an airtight container at room temperature for up to 3 days.
For longer storage, refrigerate for up to 5 days or freeze for up to 2 months.
To reheat, warm in the microwave for 10–15 seconds or bake at 300°F (150°C) for 5–7 minutes to refresh.

FAQs

Can I use bottled lemon juice?

Fresh lemon juice is best for flavor, but bottled lemon juice can be used if needed.

Should I toast the coconut before adding?

It’s not necessary, but lightly toasting it can enhance the flavor.

Can I make these muffins dairy-free?

Yes, use dairy-free yogurt and oil instead of butter or regular yogurt.

Can I use coconut flour?

Not as a 1:1 substitute. Coconut flour is highly absorbent and would require recipe adjustments.

Are these muffins very sweet?

They are moderately sweet. You can reduce the sugar slightly if you prefer less sweetness.

Can I skip the glaze?

Absolutely. The muffins are flavorful on their own, but the glaze adds a nice finishing touch.

What kind of coconut works best?

Sweetened shredded coconut is ideal for texture and sweetness, but unsweetened can also be used.

How do I know when the muffins are done?

They’re ready when the tops are golden and a toothpick comes out clean from the center.

Can I make them gluten-free?

Use a 1:1 gluten-free flour blend to make a gluten-free version.

Do these muffins freeze well?

Yes, wrap them individually and freeze for up to 2 months. Thaw at room temperature or warm in the oven.

Conclusion

Lemon Coconut Muffins are a refreshing twist on classic muffins, offering the perfect blend of tangy lemon and tropical coconut. Easy to make, freezer-friendly, and ideal for any occasion, these muffins are sure to brighten your day with every bite. Whether served with a light glaze or enjoyed plain, they’re a flavorful treat you’ll want to bake again and again