Description
These lemon coconut muffins are delightfully soft, moist, and fluffy with a bright tangy lemon flavor derived from fresh lemon zest and juice. Perfect as a zesty breakfast treat or snack, they combine the tropical sweetness of shredded coconut with the freshness of lemon, baked to golden perfection.
Ingredients
Dry Ingredients
- 2 ½ cups all-purpose flour
- ½ cup shredded unsweetened coconut, plus extra for topping
- 1 ½ teaspoon baking powder
- ½ teaspoon baking soda
- ⅛ teaspoon salt
- ⅗ cup granulated sugar
Wet Ingredients
- 1 lemon, zest and juice
- 2 large eggs
- ¼ cup butter, melted
- ¼ cup vegetable oil
- 1 cup milk
- 1 teaspoon vanilla extract
Instructions
- Preheat Oven and Prepare Muffin Tin: Preheat your oven to 180°C (350°F) and line a 12-cup muffin tin with paper liners or grease the cups to prevent sticking.
- Mix Sugar and Lemon: In a mixing bowl, beat together the granulated sugar, fresh lemon zest, and lemon juice until well combined and fragrant to infuse the batter with bright citrus flavor.
- Add Wet Ingredients: To the sugar-lemon mixture, add vegetable oil, milk, melted butter, and vanilla extract. Mix well until everything is evenly combined. Then, incorporate the eggs one at a time, beating thoroughly after each addition to ensure a smooth batter.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and shredded coconut to distribute the leavening agents evenly throughout the dry mix.
- Mix Wet and Dry Ingredients: Gradually stir the dry ingredients into the wet mixture until just combined—avoid overmixing to keep the muffins tender and fluffy.
- Fill Muffin Cups and Add Topping: Scoop the batter evenly into the prepared muffin tin cups, filling each about two-thirds full. Sprinkle some additional shredded coconut on top of each muffin for texture and flavor.
- Bake: Place the muffin tin in the preheated oven and bake for 20 to 25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Cool and Serve: Allow the muffins to cool in the tin for a few minutes before transferring them to a wire rack to cool completely. Enjoy them warm or at room temperature.
Notes
- Use a toothpick inserted in the center of a muffin to check for doneness—it should come out clean when baked perfectly.
- To enhance the coconut flavor, consider toasting the shredded coconut lightly before adding it to the batter and as topping.
- Store muffins in an airtight container to keep them moist for up to 3 days or freeze for longer storage.
