Description
Lemon Coconut Muffins are bright, fluffy, and packed with fresh lemon zest and sweet shredded coconut. These easy muffins are perfect for breakfast, brunch, or a citrusy snack any time of day.
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
Instructions
- Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with liners or grease lightly.
- In a large bowl, whisk together flour, baking powder, baking soda, and salt.
- In a separate bowl, beat sugar and eggs until light and creamy.
- Add yogurt, oil, lemon juice, lemon zest, and vanilla extract to the egg mixture and mix well.
- Gently fold dry ingredients into wet ingredients until just combined—do not overmix.
- Fold in the shredded coconut.
- Divide batter evenly among muffin cups, filling each about 3/4 full.
- Bake for 18–22 minutes, or until golden and a toothpick inserted in the center comes out clean.
- Cool in pan for 5 minutes, then transfer to a wire rack to cool completely.
- Optional: Drizzle cooled muffins with lemon glaze made from powdered sugar and lemon juice.
Notes
Use Greek yogurt for extra protein and tang.Toast the coconut lightly for a deeper flavor.Replace sweetened coconut with unsweetened for a less sweet muffin.Add white chocolate chips or chopped nuts for variety.Make mini muffins by reducing bake time to 10–12 minutes.
Nutrition
- Serving Size: 1 muffin
- Calories: 230
- Sugar: 14g
- Sodium: 160mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg
