Lemon Coconut Muffins

Kimberly Killebrew

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!

Print Recipe

5 from 41 votes

Prep Time 10

Cook Time 25

Total Time 35

Course Breakfast, Dessert

Servings Jumbo Muffins

Calories 468 kcal

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

Low quality lemon extract smells strong out of the bottle, but when its baked it loses its flavor.

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.

Nutrition

Keyword Lemon Coconut Muffins

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