Have you ever tried Lemon & Coconut Muffins? I don’t like poppy seeds, but lemon and coconut definitely gives me tropical vibes.
If you find yourself in a food rut, making the same recipes over and over, like I sometimes do. It might be time to change things up a bit. I am especially predictable with breakfast or brunch dishes. Since I almost always have bananas in the house, some inevitably become over ripe which is obviously perfect for Banana Bread or my Banana Oat Muffins. There’s absolutely nothing wrong with those but it does mean that I don’t often change these up.
I made a conscious effort recently to try some new recipes and make them my own. Thanks to having a ton of delicious seasonal citrus fruit in the house, I decided to make these Lemon & Coconut Muffins. They’re not overly sweet and are quite light and fluffy.
Feel free to use desiccated coconut if you wish for these Lemon & Coconut Muffins. I find that as an ingredient in baking, coconut, but especially desiccated coconut, often absorbs a lot of the liquid in the batter leaving the end product a little dry. To prevent this I soak my coconut in the milk for a few minutes before adding. But I also use flaked coconut which I blitz/grind in my food processor to decrease the size. Somehow the flaked coconut is less dry than desiccated so it doesn’t absorb as much of the liquid. This is a personal choice though so please feel free to use what you have at hand.
Give them a try and let me know what you think.
Lemon & Coconut Muffins
- ½ Cup Shredded or desiccated coconut Unsweetened
- 1 Cup Milk
- 4 Tbsp Unsalted Butter Melted and cooled
- 4 Tbsp Oil (Vegetable/Sunflower or Coconut Oil)
- 2 Large Eggs
- 1 tsp Vanilla Extract
- Juice and Zest of 1 Medium/Large lemon
- ½ Cup Castor or granulated sugar
- 2 Cups All-Purpose/Cake Flour
- 2 tsp Baking Powder
- ½ tsp Baking Soda
- ¼ tsp Salt
- Castor or granulated sugar and shredded/desiccated coconut for sprinkling on top Optional
- Preheat the oven to 180°C and grease or line a 12 hole muffin tray with non-stick cooking spray or paper muffin liners
- Combine the Shredded or desiccated coconut and milk, stir and set aside for around 5 minutes
- Combine the cooled melted butter and oil in a large bowl, then add the eggs and vanilla and mix
- Next, add the milk and coconut mixture as well as the lemon juice and zest and mix
- Add the sugar and mix to help the sugar dissolve
- Finally, sift in the remaining dry ingredients and stir until fully combined
- Evenly divide the mixture between the holes of the prepared muffin tin
- Optional: Combine around 1 tablespoon of castor or granulated sugar and three tablespoons of coconut and sprinkle a little over each muffin
- Bake for 20 – 25 minutes or until a cake tester or skewer inserted in the centre comes out clean
- Leave to cool in the tin for around 10 minutes, then remove and let cool further on a wire cooling rack