A perfect breakfast or snack, these lemon coconut muffins will be gone in no time! Quick and easy and fairly healthy, we loved them!
More muffins. Because I can’t get enough. Either can my family, which is a good thing since I’m making them pretty much incessantly.
Plus my daughter has recently decided that she really loves to make muffins too, I think because it’s something she can fully do on her own, so she wants to make them all the time. That’s okay though, because muffins are so perfect for breakfast, snacks, throwing in the freezer to have on hand for muffin emergencies, etc, etc.
These lemon coconut muffins are fantastic. If you like coconut that is. If you don’t, you won’t enjoy them at all (I’m looking at you mom!). I happen to love coconut though. I’m the person that sees an enormous bag of shredded coconut at Costco and grabs it immediately, knowing that I would have no trouble at all using it up. My husband saw it in the pantry and asked me what on earth I would do with so much coconut. Clearly he doesn’t know me at all. Coconut can go into all the things. It won’t be an issue.
Especially since I’ve already made 3 batches of these lemon coconut muffins and there’s some more lemons in the fridge just begging to be made into more of these muffins. They were fantastic – gone in two days fantastic. Of course, there’s five of us here and it was a weekend so everyone was home but still. Two days. That’s quick even for my muffin loving family.
Plus, these are fairly healthy muffins so I had no issues with letting the kids have them for breakfast. These aren’t the cupcake style bakery muffin. They do use all-purpose flour instead of whole wheat, but I think they would be great with at least half whole wheat as well if you prefer a whole grain option. There’s only 1/3 cup of coconut oil for fat, and only 1/2 cup of sugar. Not crazy healthy, but not bad either.
Lemon coconut muffins. You need these for breakfast today. In fact, so do I – I think a fourth batch is in order this morning!
- 1 lemon, zest and juice
- 1/2 cup granulated sugar
- 1/2 cup shredded unsweetened coconut
- 2 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 large eggs
- 4 tablespoons unsalted butter, melted and cooled
- 4 tablespoons canola oil
- 1 cup milk
- 1 teaspoon lemon extract
- coarse sugar and shredded coconut (optional, for sprinkling the tops)
- Preheat the oven to 425 degrees F.
- Lightly spray a 12 cup muffin tin with non-stick spray and set aside.
- In a food processor, combine the lemon zest and the granulated sugar until they are well combined, and the sugar is lightly yellow and fragrant. Alternatively you can just rub the lemon zest into the sugar in a large bowl.
- Add the eggs, butter, oil, milk, lemon extract, and lemon juice and mix well.
- In a large bowl, whisk together the coconut, flour, baking powder, baking soda, and salt.
- Make a well in this mixture and pour the wet ingredients into it. Stir until everything is just combined.
- Fill the muffin cups with the batter , dividing it between the 12 cups. They will be almost full.
- Sprinkle the tops with coarse sugar and more shredded coconut, if desired.
- Bake for 5 minutes. Lower the oven temperature to 350 degrees F, and continue baking for another 14-17 minutes, or until a toothpick inserted in the center of a muffin comes out clean.
- Allow the muffins to cool in the muffin tin for 5-10 minutes before removing to a wire rack to cool completely.
If you don’t have lemon extract, you can use vanilla instead, but we do like the extra lemon flavour that you get in the muffins with lemon extract added. They will still be lemony with vanilla instead, but it will be less noticeable, and you might want to add some extra lemon zest then.
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Serving Size:1 muffin
Amount Per Serving: Calories: 238 Total Fat: 11.2g Saturated Fat: 4.3g Trans Fat: 0g Unsaturated Fat: 0g Cholesterol: 43mg Sodium: 200mg Carbohydrates: 30.3g Fiber: 1g Sugar: 9.7g Protein: 4.6g