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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


Ingredients:


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 egg

1/3 cup butter, melted

2 to 3 tbsp lemon juice

1 to 2 tbsp grated lemon zest

1/2 cup sweetened shredded coconut


Topping:

1/3 cup lemon juice

1/4 cup sweetened toasted shredded coconut

1/4 cup sugar


Instructions:


Step 1:

Prepare a 12-muffin tin tray with muffin/cupcake liners. Preheat oven to 400° F.


Step 2:

In a large bowl, mix the flour, sugar, salt, baking soda, baking powder.


Step 3:

In a separate small bowl, beat the yogurt, egg, melted butter, lemon zest and lemon juice until creamy/smooth.


Step 4:

Add the wet ingredients to the flour mixture from Step 1 and mix until combined. Finally, fold in the shredded coconuts.


Step 5:

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.


Step 6:

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.


Step 7:

Poke a few holes on top of each muffin and spoon the prepared topping evenly over all muffins.



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