Lemon Coconut Muffins

Lemon Coconut Muffins are easy to make and are bursting with lemon flavor, have a cake-like texture, and filled with shredded coconut. Delicious for breakfast or snacking.

Ever since I made these Coconut Lemon Poppy Seed Muffins, I have been using coconut oil to replace vegetable and canola oil.  It gives just a subtle coconut flavor to many foods and baked goods.  I even use the coconut non-stick spray.   

I wanted to use up some shredded coconut that I had from other recipes and also some lemons I received in my Misfits box.  It seemed to be fitting that #OurFamilyTable theme for today would be “Creative Citrus Recipes”, which made it perfect to make this Lemon Coconut Muffins recipe.  Check out the other yummy recipes my blogger friends made below my muffin recipe. 

Shredded coconut, fresh lemon juice and zest, plus a boost of coconut oil make these moist cake-like muffins. Not only are these muffins delicious, they are super easy to make.  No mixer needed! 

How to Make Lemon Coconut Muffins

To begin, preheat the oven to 425 degrees and spray a muffin tin with nonstick spray. Set aside.

Melt 4 tablespoons butter and 4 tablespoons coconut oil and allow to cool slightly. 

In a medium bowl, zest a large lemon (or two medium-sized ones) and add 1/2 cup sugar. Using a fork, combine the two until it becomes “lemon sugar”, set aside.  I do this with all my recipes calling for lemon zest.  It’s been my experience that if you add the zest when you are combining the butter/oil and sugar. It’s been my experience that the lemon zest gets clumpy and isn’t distributed well. Mixing the zest with the sugar first will have it evenly distributed in the batter.

To the bowl of lemon sugar: Add the cooled melted butter, coconut oil, two eggs, 1 cup milk, the juice of 1 large lemon, and 1 1/2 teaspoons lemon extract.  Whisk until combined.

In a large bowl, combine 2 1/4 cups flour, 2 teaspoons baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon salt, and 3/4 cup shredded unsweetened coconut.  Whisk to combine.  

Add the wet ingredients to the dry and using a wooden spoon, stir until combined.  Using a muffin scoop, fill each of the muffin cups with batter. Each of the muffin cups will be almost filled to the top with batter.  This recipe will make 12 muffins.  Sprinkle some shredded coconut over the tops of the muffins.

Bake at 425 degrees for 5 minutes, then reduce the oven temperature to 350 degrees; continuing to bake for 14-16 minutes.  Or until a toothpick inserted in the middle of the muffin comes out clean.  Cool in pan for 5 – 10 minutes before removing to cool completely on a wire rack.

Lemon Coconut Muffins

Lemon Coconut Muffins are easy to make and are bursting with lemon flavor, have a cake-like texture, and filled with shredded coconut.

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Ingredients

• 4 tablespoons butter, melted
• 4 tablespoons coconut oil, melted
• 1 large lemon (or two medium ones), Juiced and Zested
• 1/2 cup sugar
• 2 eggs
• 1 cup milk
• 1 1/2 teaspoons lemon extract
• 2 1/4 cups flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 3/4 cup shredded coconut, unsweetened

Instructions

• Preheat the oven to 425 degrees and spray a muffin tin with nonstick spray. Set aside.
• Melt 4 tablespoons butter and 4 tablespoons coconut oil and allow to cool slightly. 
• In a medium bowl, zest a large lemon (or two medium-sized ones) and add 1/2 cup sugar. Using a fork, combine the two until it becomes "lemon sugar", set aside.  I do this with all my recipes calling for lemon zest.  It's been my experience that if you add the zest when you are combining the butter/oil and sugar. It’s been my experience that the lemon zest gets clumpy and isn’t distributed well. Mixing the zest with the sugar first will have it evenly distributed in the batter.
• To the bowl of lemon sugar: Add the cooled melted butter, coconut oil, two eggs, 1 cup milk, the juice of 1 large lemon, and 1 1/2 teaspoons lemon extract.  Whisk until combined.
• In a large bowl, combine 2 1/4 cups flour, 2 teaspoons baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon salt, and 3/4 cup shredded unsweetened coconut.  Whisk to combine.  
• Add the wet ingredients to the dry and using a wooden spoon, stir until combined.  Using a muffin scoop, fill each of the muffin cups with batter. Each of the muffin cups will be almost filled to the top with batter.  This recipe will make 12 muffins.  Sprinkle some shredded coconut over the tops of the muffins.
• Bake at 425 degrees for 5 minutes, then reduce the oven temperature to 350 degrees; continuing to bake for 14-16 minutes.  Or until a toothpick inserted in the middle of the muffin comes out clean.  Cool in pan for 5 - 10 minutes before removing to cool completely on a wire rack.

Other Muffin Recipes You May Enjoy:

Sugar-Free Banana Muffins
Double Chocolate Peanut Butter Muffins
Breakfast On-The-Go Muffins
Jumbo Upside Down Pineapple Muffins
Pumpkin Spice Cream Cheese Muffins 

#OurFamilyTable Creative Citrus Recipes

• Chocolate Cuties by Veggies First Then Dessert
• Copycat Panda Express Orange Chicken by Palatable Pastime
• Crispy Parmesan Chicken with Lemon Hollandaise by Cheese Curd In Paradise
• Lemon Basil Macaron by A Kitchen Hoor’s Adventures
• Lemon Coconut Muffins by Blogghetti
• Lemon Ginger Honey in a Jar by Art of Natural Living
• Lemon Rasam / Spicy Lemon Broth by Magical Ingredients
• Meyer Lemon Bars by Hezzi-D’s Books and Cooks
• Triple Citrus Chicken by Making Miracles
• Whole Orange Bundt Cake by That Recipe

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