Lemon Coconut Muffins

Wonderfully tender and moist with a double dose of lemon flavor and the subtle hint of coconut, these Lemon Coconut Muffins are sure to win you over!  Enjoy them for breakfast, as a late morning or mid-afternoon snack, or dessert!

For more delicious citrusy muffins be sure to try our Pink Grapefruit Muffins!

lemon coconut muffins recipe zest moist tender breakfast dessert

Lemon has always been one of my favorite flavors, whether it’s lemon sorbet, lemon mousse, lemon candies, and lemon cakes and pastries.  I love them all.  Lemon has a way of bringing carbs to life, which is probably why lemon zest is such a central component of baking in Germany, where I’m from.

So we’re making some fabulous lemon-flavored muffins that are getting a double dose of lemon in the form of both fresh lemon zest and an extra boost of lemon extract.  And the lemon flavor is also going to be complemented by some coconut flavor in the form of coconut oil.  The coconut oil serves a dual purpose, not only infusing the muffins with a natural coconut flavor but also making the muffins wonderfully moist and tender.   Add to that some buttermilk which also contributes to that moist and delicate crumb along with a fresh and tangy flavor, and you have these fabulous Lemon Coconut Muffins with an incredible flavor and perfect texture!

lemon coconut muffins recipe zest moist tender breakfast dessert

Lemon Coconut Muffins Recipe

Let’s get started!

Place the sugar, butter and coconut oil in a large mixing bowl.

Beat with an electric mixer until fluffy.

creaming butter oil and sugar

Add the zest, lemon extract, eggs and buttermilk.

Optional:  I personally prefer the dominant flavor to be lemon and I’m not a huge fan of artificial coconut flavoring, but if you really want even more coconut flavor, you can add a teaspoon of coconut extract as well.

In a separate bowl, combine the flour, salt, baking powder and baking soda.

adding buttermilk and eggs and combining dry ingredients

Add the flour mixture to the wet mixture.

Beat just until combined.  Be careful not to over-beat.  Some lumps of flour will remain and that’s okay.

combining wet and dry ingredients to make a batter

Grease 6 jumbo muffin tins and scoop the batter in, about 3/4 full.

Optional:  Add some extra zest to some sugar and sprinkle over the top.

Another option:  Sprinkle some flaked coconut on top.

Bake in an oven preheated to 375 degrees F for about 25 minutes, or until a toothpick inserted into the middle of a muffin comes out clean but moist.  Be careful not to over-bake or the muffins will be dry.  Let the muffins cool in the muffin tins for at least 5 minutes before transferring to a wire rack to cool completely.

adding batter to muffin pan and baking


lemon coconut muffins recipe zest moist tender breakfast dessert

For more delicious muffin recipes be sure to try our:

Originally published on The Daring Gourmet August 12, 2013

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