Lemon Coconut Muffins
This post may contain affiliate links. See my disclosure policy.
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 my Pink Grapefruit Muffins!
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
Let’s get started!
Place the sugar, butter and coconut oil in a large mixing bowl. Beat with an electric mixer until fluffy.
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.
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.
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.
Enjoy!
For more delicious muffin recipes try my:
- Almond Poppy Seed Muffins
- Pink Grapefruit Muffins
- Gluten Free Zucchini Muffins
- Apple Crisp Muffins
- Pumpkin Pecan Chocolate Streusel Muffins
- Banana Oatmeal Blender Muffins
- Whole Wheat Banana Nutella Muffins
Save This Recipe
Enter your email address and we’ll send it straight to your inbox!
Lemon Coconut Muffins
Ingredients
- 1 cup sugar
- 1/4 cup unsalted butter , at room temperature
- 1/4 cup extra virgin coconut oil , at room temperature
- zest of one large lemon
- 1 tablespoon quality pure lemon extract , see note
- 2 large eggs
- 1 cup buttermilk
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
Instructions
- Preheat the oven to 375 degrees F. Grease a 6 cavity jumbo muffin pan.In a large mixing bowl, cream the butter, coconut oil and sugar until fluffy. Add the zest, extract, eggs, and buttermilk and beat just until combined.In a separate bowl, sift the flour, baking powder, baking soda, and salt. Add the flour mixture to the wet mixture and beat just until combined, being careful not to over-beat. A few small lumps is okay.Scoop the batter into the jumbo muffin pan, filling each cavity about 3/4 full.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. Let the muffins cool in the muffin tins for at least 5 minutes before transferring to a wire rack to cool completely.
Notes
- 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.
Nutrition
Originally published on The Daring Gourmet August 12, 2013
Hi, I’m Kimberly Killebrew and welcome to Daring Gourmet where you'll find delicious originals, revitalized classics, and simply downright good eats from around the world! Originally from Germany, later raised in England, world-traveled, and now living in the U.S., from my globally-influenced kitchen I invite you to tour the world through your taste buds!
Looks delicious and would like to try it on a bread loaf instead. I’ve done this with other recipes and just adjust baking time. Do you think it would work if I increased baking time to 55-60 minutes, and test with toothpick for readiness? Thank you
Hi Zue, I haven’t tried it but I think that should work! Please let us know how it turns out!
Easy and Delicious with Cup of Coffee .
Indeed, Sonia! So glad you enjoyed them, thank you! <3
Yummy craving elevated
I’m so glad you enjoyed them, Paula, thank you!
I’ve just found your web site and wanted to make these muffins but there are no metric measurements for the ingredients – much more accurate. It takes far too long to Google and convert and not always accurate so ai will have to give these a miss and just stick to the savoury. Pity.
What a wonderful flavor combination. Do these freeze well? I would like to make a bigger batch for a special brunch. Thank you for the recipe.
Thank you! Yes, they freeze well for up to 2-3 months.
Hi. Just stumbled on to your site and am going thru your recipe file. I spotted the lemon coconut muffins and would love to try them as I LOVE lemon but my hubby is sensitive to almost all nuts, coconut, oatmeal and a few other things so am wondering if I could sub the coconut oil for another. Should it be liquid like canola or solid like crisco?
Hi Joanne, yes absolutely, you can use any other liquid oil of your choice – canola will work great. Happy baking!
Ótimas receitas.
Eu amo muito óleo de coco.👏👏👏
Thank you for another great recipe! My husband thought it was with quark, so delicious and moist they were!
Wonderful, Monika, thank you so much!