Lemon Coconut Muffins
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!
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
Calories: 468kcalCarbohydrates: 67gProtein: 8gFat: 20gSaturated Fat: 14gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 79mgSodium: 350mgPotassium: 155mgFiber: 1gSugar: 35gVitamin A: 382IUCalcium: 78mgIron: 2mg
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