Bursting with zesty lemon flavour combined with sweet coconut, these delicious muffins are light yet moist, and so moreish!
Summer is almost here so I wanted to share a recipe to celebrate the occasion. What better way than with these zesty and sweet lemon and coconut muffins!
After creating my recipe for Blueberry Cinnamon Pecan Muffins, I had a solid base to work from to create these fluffy yet moist muffins.
Natural Coconut Flavour
This recipe ended up needing more adjustment and substitutions than I originally anticipated. I really wanted to prevent the coconut from taking away any moisture from the muffins.
I wanted the delicious coconut flavour, without too much
Yogurt was the perfect way to bring both moisture and coconut flavour to the muffins. They contain just enough not to overpower the lemon flavour.
I feel I’ve found a good balance here of a light muffin that has some texture from the desiccated coconut, without feeling dry or hard to chew. I hope you’ll agree!
As you may know from my first ever recipe for Lemon Raspberry Cream Cake with Meringue Kisses, I am a biiiiiig fan of lemon flavour! So I don’t hold back on the amount of lemon I add to recipes 🙂
There’s plenty of lemon zest and juice in the muffin batter, plus extra lemon juice is brushed on top of the muffins while still warm to help the desiccated coconut stick to the tops. Oh, and because I need that extra lemon zing 💛
Perfectly Simple to Make
Muffins are a great choice when you want to bake something that’s quick and simple. The dry ingredients are measured into one bowl, the wet ingredients in another. Just combine the two and muffins are formed. You don’t even need a mixer; a wooden spoon or spatula will do!
Plus, they’re freezable! I like to make a batch, individually wrap them and take one out when I need a snack or a quick breakfast.
Secret to Tall Muffin Tops
Do you remember me discussing this trick in my other muffin recipe post? I learned this trick from Sally’s Baking Addiction, where baking muffins at an initial high temperature helps the muffins to rise more rapidly. Then the temperature is reduced to bake the muffins through without them burning. Genius!
I hope I’ve convinced you to give these a try, I love this flavour combination and know you will too. You can whip a batch up in no time!
Lemon Coconut Muffins
- 300 g self raising flour
- 2 tsp baking powder level
- 1/2 tsp bicarbonate of soda level
- 1/2 tsp salt
- 100 g caster sugar
- 100 g light brown sugar
- 50 g butter softened/room temperature
- 2 medium eggs room temperature
- 1/2 tsp vanilla extract
- 60 ml sunflower oil
- 100 ml buttermilk room temperature
- 120 ml coconut yogurt room temperature
- 90 g desiccated coconut 80g for muffin batter, 10g to sprinkle on top of baked muffins
- zest 2 lemons
- juice 2 lemons 1 for muffin butter, 1 for lemon glaze!
- Preheat oven to 210°C/190°C fan. Line your muffin tray with muffin cases or spray with non-stick spray. If you only have one muffin tray you'll need to bake in two batches as the batter yields 14 muffins.
- In a large bowl whisk together the flour, baking powder, bicarbonate of soda, salt, caster sugar, light brown sugar and 80g of the desiccated coconut (keep the remaining 10g to sprinkle on top of the baked muffins) until combined. Set aside.
- In a medium bowl beat the softened butter with a wooden spoon/spatula for 30 seconds until creamy and smooth.
- Add the eggs to the butter and beat for another 30 seconds until combined. It will look curdled, this is ok!
- Now add the vanilla extract, sunflower oil, buttermilk, coconut yogurt, zest of two lemons and the juice of ONE lemon (the juice of the second lemon is for the lemon glaze once baked). Mix until all combined.
- Now pour this wet mixture into the large bowl of dry ingredients, and fold together until JUST combined – do not over-mix as this will lead to dense, heavy muffins.
- Fill each muffin case all the way to the top. This mixture should yield 14 muffins.
- Place the muffin tray onto the middle shelf of your preheated oven. Set a timer for 5 minutes. This initial 5 minutes at a high temperature allows the muffins to rise more rapidly.
- At the 5 minute point, without opening the oven door, drop the oven temperature to 180°C/160°C fan. Bake the muffins for a further 10 minutes.
- Remove the baked muffins from the oven onto a wire rack. Immediately brush the muffin tops with the juice from the remaining lemon, and sprinkle the remaining desiccated coconut on top of each muffin. The juice acts as both a 'glue' for the coconut, plus adds extra lemon zing!
- After 5 minutes remove the muffins from the tray and place on the wire rack to cool completely.
- Best eaten within 3 days. Store in an airtight container at room temperature.