Description
These Lemon Coconut Muffins are a delightful blend of tangy lemon and sweet coconut flavors, perfect for breakfast or a light snack. Soft, moist, and bursting with citrus zest and tropical coconut, they offer a refreshing twist on classic muffins with a tender crumb and a subtly sweet finish.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup shredded sweetened coconut
Wet Ingredients
- 1 cup milk
- 1/2 cup vegetable oil
- 2 large eggs
- 1 tablespoon lemon zest
- 2 tablespoons lemon juice
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven: Set your oven to 375°F (190°C). Prepare a muffin tin by lining it with paper liners or lightly greasing the cups to prevent sticking.
- Combine dry ingredients: In a large mixing bowl, whisk together the flour, sugar, baking powder, salt, and shredded sweetened coconut until evenly combined.
- Mix wet ingredients: In a separate bowl, whisk the milk, vegetable oil, eggs, lemon zest, lemon juice, and vanilla extract thoroughly until smooth.
- Blend batter: Pour the wet ingredients into the dry ingredients and gently stir until just combined. Avoid overmixing to keep the muffins tender.
- Fill muffin cups: Spoon the batter evenly into the muffin cups, filling each about three-quarters full to allow room for rising.
- Bake: Place the muffin tin in the preheated oven and bake for 18 to 22 minutes, or until a toothpick inserted into the center comes out clean, indicating doneness.
- Cool muffins: Remove the muffins from the oven and let them cool in the pan for 5 minutes. Then transfer them to a wire rack to cool completely before serving.
Notes
- Do not overmix the batter to avoid dense muffins.
- Make sure to zest only the yellow part of the lemon skin, avoiding the white pith which can be bitter.
- You can substitute shredded sweetened coconut with unsweetened if you prefer less sweetness.
- These muffins can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
- For a gluten-free version, substitute all-purpose flour with a gluten-free flour blend.
