Coconut Lemon Muffins Recipes

COCONUT MUFFINS

Steps:

• In a large bowl, combine the flour, sugar, baking powder and salt. In another bowl, combine the milk, egg, oil and extract. Stir into dry ingredients just until combined. Fold in coconut. Fill greased or paper-lined muffin cups two-thirds full., Combine the topping ingredients; sprinkle over batter. Bake at 400° for 18-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.

LEMON COCONUT MUFFINS

Steps:

• Preheat the oven to 425 degrees F.
• Lightly spray a 12 cup muffin tin with non-stick spray and set aside.
• In a food processor, combine the lemon zest and the granulated sugar until they are well combined, and the sugar is lightly yellow and fragrant. Alternatively you can just rub the lemon zest into the sugar in a large bowl.
• Add the eggs, butter, oil, milk, lemon extract, and lemon juice and mix well.
• In a large bowl, whisk together the coconut, flour, baking powder, baking soda, and salt.
• Make a well in this mixture and pour the wet ingredients into it. Stir until everything is just combined.
• Fill the muffin cups with the batter , dividing it between the 12 cups. They will be almost full.
• Sprinkle the tops with coarse sugar and more shredded coconut, if desired.
• Bake for 5 minutes. Lower the oven temperature to 350 degrees F, and continue baking for another 14-17 minutes, or until a toothpick inserted in the center of a muffin comes out clean.
• Allow the muffins to cool in the muffin tin for 5-10 minutes before removing to a wire rack to cool completely.

LEMON COCONUT MUFFINS

Steps:

• Preheat the oven to 375 degrees F.
• 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. Some lumps of flour will remain, and that's okay.
• Scoop the batter into 6 greased jumbo muffin tins, filling them about ¾ 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.

BURST O' LEMON MUFFINS

Steps:

• In a large bowl, combine the flour, sugar, baking powder, baking soda and salt. In a small bowl, beat the yogurt, egg, butter, lemon zest and lemon juice until smooth; stir into dry ingredients just until moistened. Fold in the coconut., Fill paper-lined muffin cups two-thirds full. Bake at 400° for 18-22 minutes or until golden brown and toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack., In a saucepan, combine the lemon juice and sugar; cook and stir over medium heat until sugar is dissolved. Stir in coconut. Using a toothpick, poke 6-8 holes in each muffin. Spoon the coconut mixture over muffins. Serve warm or cool to room temperature.

LEMON COCONUT MUFFINS

Steps:

• Measure first 4 ingredients into small bowl. Stir. Set aside.
• Cream butter and sugar in large bowl. Add egg and lemon zest. Beat well.
• Add flour mixture in 3 parts, alternating with milk in 2 parts, stirring after each addition until just combined. Fill 12 greased muffin cups 3/4 full.
• Sprinkle with second amount of coconut. Bake in 375°F (190°C) oven for 18 to 20 minutes until wooden pick inserted in centre of muffin comes out clean.
• Glaze: Combine all 4 ingredients in small saucepan. Heat on medium until boiling. Reduce heat to medium-low. Heat and stir for 2-4 minutes until starting to thicken. Carefully spoon over hot muffins. (This makes a mess of your pan. It is SO worth it though.) Let stand in pan for 5 minutes before removing to wire rack to cool.

HEALTHIER LEMON MUFFINS (SMALL BATCH)

Steps:

• Preheat oven to 350°F. Spray muffin tin with baking spray or line with paper liners and set aside.
• In a medium size mixing bowl add the melted and cooled coconut oil, maple syrup, egg, greek yogurt, lemon juice and vanilla extract. Stir to combine.
• Add the flour, baking soda, baking powder, salt, and lemon zest to the mixing bowl. Stir just until combined.
• Spoon the batter into the muffin tin to 3/4 full, there will be enough batter for 6 muffins.
• Bake for 16 minutes or until tops are puffy and a toothpick inserted into the center comes out clean.
• Remove from the oven and allow to cool for about 5 minutes then remove from the muffin tin to a wire rack to continue cooling.
• To make the icing combine all the ingredients in a small bowl and stir to combine. Drizzle over the muffins.