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
Scale
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
