Lemon Coconut Muffins
Easy peasy lemon squeezy! That's literally how fast you can make these Lemon Coconut Muffins. Every bite feels just like a breath of fresh air.
You're probably thinking how weird of a combination lemon and coconut is butttt, once you try these babies, you will realize it's a match made in heaven.
These muffins are so soft and fluffy and filled with flavor. The way we achieve this softness/fluffiness in the muffins is exactly how we did it in our last recipe; The Dark Chocolate Bundt Cake. Hop over there to read more on it.
The muffins are packed with yogurt, sour cream and of course both lemon juice/zest and shredded coconuts. But that's not merely enough lemon I thought, so we're also adding a caramelized lemon and coconut topping -- and this is what really gives the muffins that pop/burst of lemon flavor.
It's so so refreshing ya'll! And so easy to make -- only takes 37 minutes to both prepare and bake. So, let's get to it!
Lemon Coconut Muffins
Prep Time: 15 minutes
Cook Time: 22 minutes
Total Time: 37 minutes
Serves: 11 to 12 Muffins
1-3/4 cups all-purpose flour
3/4 cup sugar
1 tsp baking powder
3/4 tsp baking soda
1/4 tsp salt
1 cup plain/vanilla yogurt
1/3 cup butter, melted
2 to 3 tbsp lemon juice
1 to 2 tbsp grated lemon zest
1/2 cup sweetened shredded coconut
1/3 cup lemon juice
1/4 cup sweetened toasted shredded coconut
1/4 cup sugar
Prepare a 12-muffin tin tray with muffin/cupcake liners. Preheat oven to 400° F.
In a large bowl, mix the flour, sugar, salt, baking soda, baking powder.
In a separate small bowl, beat the yogurt, egg, melted butter, lemon zest and lemon juice until creamy/smooth.
Add the wet ingredients to the flour mixture from Step 1 and mix until combined. Finally, fold in the shredded coconuts.
Evenly distribute the muffin batter into the prepared muffin tins/tray (fill each cup about two-thirds. Then, bake for 20 - 22 minutes until golden brown and a skewer inserted comes clean.
Let muffins cool for 10 minutes. In the meantime, prepare the toppings by heating a saucepan over a medium heat and combining lemon juice and sugar. Cook until all sugar is dissolved. Then, add the shredded coconuts and stir well.
Poke a few holes on top of each muffin and spoon the prepared topping evenly over all muffins.
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