Lemon Coconut Muffins

Lemon Muffins 2 sm

I love pretty much any baked goods with lemon.  Can’t think of an exception.  Lemon has a way of bringing carbs to life, which is probably why lemon zest is a central component to German and European baking at large.  That and butter.  Must have butter.  But these muffins are made without butter.  Not because I’m on a health kick, but because I deliberately wanted to use something else instead…something to add a flavor and freshness and moistness that is wunderbar!  Coconut oil.  Love, love coconut oil.  Whether it’s on my skin or in my tummy, coconut oil has my loyal fanship.

These muffins get a double kick of lemon, using both fresh lemon zest and lemon extract.  I like my lemon muffins lemony, how about you?

The texture of these muffins…perfect.  Buttermilk is a miracle elixir in baking.  It contributes not only a fresh and tangy flavor, it creates a deliciously moist and tender crumb.  Just take a look at the center of these muffins…yep, that’s what I’m talking about.

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So let’s get started!

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

Lemon Muffins prep 1

Beat with an electric mixer until fluffy.

Lemon Muffins prep 2

Zest the lemon.

Lemon Muffins prep 3

Add the zest, lemon extract and eggs.

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.

Lemon Muffins prep 4

Add the buttermilk.  Beat just until combined.

Lemon Muffins prep 5

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

Lemon Muffins prep 6

Add the flour mixture to the wet mixture.

Lemon Muffins prep 7

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

Lemon Muffins prep 8

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.

Lemon Muffins prep 9

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.

Lemon Muffins prep 10

Enjoy!

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Lemon Coconut Muffins
 
:
Serves: 6 Jumbo Muffins
Ingredients
  • 1 cup sugar
  • ¼ cup unsalted butter, at room temperature
  • ¼ cup good quality coconut oil
  • Zest of one large lemon
  • 1 tablespoon good quality lemon extract (see note)
  • 2 large eggs
  • 1 cup buttermilk
  • 2 cups all-purpose flour
  • ½ teaspoon salt
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
Instructions
  1. Preheat the oven to 375 degrees F.
  2. In a large mixing bowl, cream the butter, coconut oil and sugar until fluffy.
  3. Add the zest, extract, eggs, and buttermilk and beat just until combined.
  4. In a separate bowl, sift the flour, baking powder, baking soda, and salt.
  5. Add the flour mixture to the wet mixture and beat just until combined, being careful not to over-beat. Some lumps of flour will remain, and that's okay.
  6. Scoop the batter into 6 greased jumbo muffin tins, filling them about ¾ full.
  7. Bake 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.
Notes
Low quality lemon extract smells strong out of the bottle, but when its baked it loses its flavor. Either use high quality lemon extract or double up on the low-grade stuff.

Optional: Combine some extract lemon zest with some sugar and sprinkle over the filled muffin tins before baking. You can also sprinkle with some flaked coconut.

Optional: I personally prefer the dominant flavor to be lemon, but if you really want even more coconut flavor, you can add a teaspoon of coconut extract as well.

 

10 Responses

  1. wrote on

    These sound delicious. I can’t get enough coconut oil! It truly seems to be a miracle food.

    • The Daring Gourmet

      wrote on

      Thanks, Jamie! I LOVE coconut oil, too! I use it in most of my baking.

  2. Susan

    wrote on

    I made these tonight and they are yummy. They looked a little funny because they were lumpy due to my fear of over mixing from your warnings in the recipe, but they are just fine! So moist! Thanks to you, I am now buying buttermilk in the quart size instead of the little pints. And now I think as I pick it up, “What kind of crazy person DOESN’T buy the bigger size? Geez!” I am a converted buttermilk fan.

    • The Daring Gourmet

      wrote on

      Hi, Susan! Yay!!! You know, I maybe I do go a bit overboard in instilling the fear factor about over-mixing! It sounds like you can safely mix it a little more next time :) I know, isn’t buttermilk great?? It’s one of my #1 go-to ingredients for baking. So happy you’ve been converted and thank you so much for your feedback!

  3. Jeanie

    wrote on

    I just made these and they are totally yummy! I added some shredded coconut and did the extract plus an extra teaspoon, for extra lemony flavor.

    • The Daring Gourmet

      wrote on

      Hi Jeanie, I’m so happy to hear that! I love really lemony things, too, so I often like to add lots of zest and fresh lemon juice to things. These muffins will stay nice and moist too because of the coconut oil. Thanks for making them and for your feedback!

      • Nicole

        wrote on

        My daughters had fun with your recipe this morning. They used lime and chocolate chips! They were delicious and we will use the recipe again and again! Nice one! Thanks

        • The Daring Gourmet

          wrote on

          Hi Nicole, that’s fantastic! That flavor combination sounds yummy and that’s wonderful to hear that your daughters made it! Thanks so much for your feedback!

  4. kylena

    wrote on

    Where do u find coconut oil or can I substitute with something else like coconut cream?

    • The Daring Gourmet

      wrote on

      Hi Kylena! No, you can’t substitute it with coconut cream, it needs to be the oil. You can find coconut oil in most grocery stores, in virtually ever supplement store (like Super Supplements), and online. I’ve just added a link to the recipe box where you can find a highly reputable brand online. It’s bulk quantity and is one of the best bangs for your buck. Coconut oil is extremely versatile so you don’t have to worry about it going to waste. You can use it in any baking recipe that calls for oil and can use it in place of vegetable oil for making stir-fry’s, just for example. It’s also fantastic for your skin!

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