Coconut Lemon Muffins Recipes

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.

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.

COCONUT LEMON MUFFINS

Steps:

• 1. Preheat oven to 400 degrees and grease 12 muffin tins.
• 2. Combine flour, sugar, baking powder and salt in a medium bowl. In a separate bowl, combine coconut milk, eggs, oil and lemon juice.
• 3. Add liquid ingredients to dry, stir until just moistened. The batter probably will not be completely smooth, but that is ok.
• 4. Fill each muffin tin about halfway. Sprinkle as much flaked coconut as you want on each muffin. Top the coconut with the rest of the batter, filling each muffin tin until it is about 1/4 in from the top. Sprinkle either more coconut or some coarse sugar on top.
• 5. Bake the muffins for 25-28 minutes or until they test done with a toothpick. Remove from oven and enjoy! These are good with a plain powdered sugar glaze or with butter.

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.