If you’re craving a sunny treat that’s both bright and toasty, these Lemon Coconut Muffins will absolutely hit the spot! They’re sweet, citrusy, and full of coconut confetti in every bite. Super simple to whip up, these muffins are the perfect pick-me-up for breakfast, tea time, or a mid-afternoon snack. Each muffin boasts a fluffy crumb, a delightful zing of lemon, and tropical coconut, all wrapped into a golden bakery-style bite. Trust me, you’ll want these muffins on repeat for every season.
Ingredients You’ll Need
You don’t need a long grocery list to make magic happen here. Each ingredient in these Lemon Coconut Muffins plays a unique role, working together to create the perfect balance of flavor and texture. Here’s what you’ll need, with a few suggestions and helpful hints:
- All-purpose flour: The foundation for light yet sturdy muffins that rise just right.
- Shredded sweetened coconut: Adds sweetness, a chewy texture, and gorgeous flecks throughout each muffin.
- Baking powder: Essential for that bakery-style lift and a tender crumb.
- Salt: Just a pinch brings all those sweet and tart flavors into harmony.
- Granulated sugar: Gives a subtle sweetness and balances the tanginess of the lemon.
- Melted coconut oil (or vegetable oil): Infuses moisture and a hint more coconut aroma—plus, it keeps things dairy free if you prefer.
- Large eggs: Hold everything together and add richness to the batter.
- Milk (dairy or plant-based): Loosens the batter and brings creamy moisture to every bite.
- Fresh lemon juice: The zingy heart of these muffins—don’t skip the real stuff.
- Lemon zest: Packs that unmistakable citrus aroma and depth.
- Vanilla extract: Rounds out the flavors with mellow sweetness.
How to Make Lemon Coconut Muffins
Step 1: Prep Your Pan and Heat the Oven
To get started, preheat your oven to 375°F. Line a regular muffin tin with paper liners or lightly grease them if you prefer. This ensures your Lemon Coconut Muffins release cleanly, and the liners add a cute, bakery-worthy look.
Step 2: Mix the Dry Ingredients
In a large mixing bowl, whisk together the all-purpose flour, shredded coconut, baking powder, salt, and sugar. This step evenly distributes the leavening and helps break up any clumps, keeping your muffins light and fluffy.
Step 3: Whisk the Wet Ingredients
Grab another bowl, and whisk the melted coconut oil (or vegetable oil), eggs, milk, fresh lemon juice, lemon zest, and vanilla extract until smooth. The bright lemon juice and zest are what make these Lemon Coconut Muffins sing!
Step 4: Bring It All Together
Pour the wet mixture right into the bowl with your dry ingredients. Stir gently and only until just combined—overmixing will toughen your muffins. Be sure to scrape the sides and bottom so everything is evenly blended, with coconut and lemon in every scoop.
Step 5: Fill and Bake
Divide the batter evenly between your 12 muffin cups, each about 3/4 full. Bake for 16 to 18 minutes until they’re golden on top and a toothpick inserted in the center comes out clean. The kitchen will smell like absolute sunshine at this point!
Step 6: Cool and Enjoy
Let the muffins cool in the pan for five minutes (this helps set the crumb), then gently transfer them to a wire rack to finish cooling. If you’re feeling extra fancy, try that lemon glaze for even more pop!
How to Serve Lemon Coconut Muffins
Garnishes
Give your Lemon Coconut Muffins a little flair by drizzling a simple lemon glaze over the tops, or a sprinkle of extra shredded coconut for lovely texture. A touch of finely grated lemon zest works wonders for looks and flavor too!
Side Dishes
Pair your muffins with a side of creamy Greek yogurt, a bowl of fresh berries, or a cup of hot herbal tea. The gentle tang and softness of the muffins play beautifully alongside chilled fruit or even a sunny mimosa at brunch.
Creative Ways to Present
For a special gathering, arrange your Lemon Coconut Muffins on a pretty cake stand, or serve them in a basket lined with a cheerful napkin. These muffins are also cute as mini-muffins for a snack platter at parties, or sliced, toasted, and slathered with a bit of butter.
Make Ahead and Storage
Storing Leftovers
Leftover Lemon Coconut Muffins keep beautifully at room temperature in an airtight container for up to three days. If they start to dry out, a quick pop in the microwave will restore their softness.
Freezing
To freeze, let the muffins cool completely first, then place them in a zip-top bag or airtight container. They’ll keep for up to three months. For best results, separate layers with parchment paper to prevent sticking.
Reheating
To enjoy a muffin from the freezer, thaw it at room temperature or give it a quick 20-30 second spin in the microwave. If you like a crispier top, try warming them in a 300°F oven for about 8 minutes.
FAQs
Can I use unsweetened coconut instead of sweetened?
Absolutely! Unsweetened coconut will work just as well in this recipe, though your Lemon Coconut Muffins may be a touch less sweet. If you like, bump up the sugar slightly to compensate.
Can I make these muffins gluten free?
Yes, you can substitute your favorite gluten free all-purpose flour blend in place of the regular flour. Just be sure your blend includes xanthan gum or another binder for the best texture.
What is the best way to zest a lemon for this recipe?
Use a fine microplane or a citrus zester for the lemon zest, stopping before you reach the bitter white pith. The zest adds incredible fragrance and bright flavor to your Lemon Coconut Muffins.
Can I make the batter ahead of time?
For best results, bake the muffins immediately after mixing to take advantage of the baking powder’s rise. If you need to prep ahead, consider mixing the dry and wet ingredients separately, then combine right before baking.
What can I add to make these muffins even more special?
Feel free to stir in a handful of white chocolate chips, chopped nuts, or dried fruit for an extra twist. Or try swirling in a spoonful of lemon curd before baking for a delightful surprise.
Final Thoughts
If you crave fresh flavors and a touch of tropical magic, these Lemon Coconut Muffins are a must-try. They’re easy to make, crowd-pleasing, and absolutely irresistible. Grab your lemons, grab your coconut, and let’s make every morning a little bit brighter!
Print
Lemon Coconut Muffins Recipe
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Total Time: 28 minutes
- Yield: 12 muffins
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Lemon Coconut Muffins are a delightful combination of zesty lemon and sweet coconut, perfect for a breakfast treat or a snack. Light and fluffy, with a burst of citrus flavor, these muffins are easy to make and even easier to enjoy.
Ingredients
Dry Ingredients:
- 1 3/4 cups all-purpose flour
- 1/2 cup shredded sweetened coconut
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup granulated sugar
Wet Ingredients:
- 1/4 cup melted coconut oil (or vegetable oil)
- 2 large eggs
- 1/2 cup milk (dairy or plant-based)
- 1/4 cup fresh lemon juice
- 1 tablespoon lemon zest
- 1/2 teaspoon vanilla extract
Instructions
- Preheat Oven: Preheat oven to 375°F and prepare a muffin tin with liners or grease.
- Mix Dry Ingredients: Combine flour, coconut, baking powder, salt, and sugar in a bowl.
- Combine Wet Ingredients: In a separate bowl, mix coconut oil, eggs, milk, lemon juice, zest, and vanilla.
- Combine Mixtures: Pour wet ingredients into dry and mix until just combined.
- Fill Muffin Cups: Divide batter into 12 muffin cups, filling each 3/4 full.
- Bake: Bake for 16–18 minutes until a toothpick comes out clean.
- Cool: Cool in the pan for 5 minutes, then transfer to a wire rack to cool.
Notes
- For extra lemon flavor, drizzle with a lemon glaze made from powdered sugar and lemon juice.
- You can use unsweetened coconut if preferred.
- Store muffins in an airtight container at room temperature for up to 3 days.
Nutrition
- Serving Size: 1 muffin
- Calories: 190
- Sugar: 9g
- Sodium: 95mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg
