Best 2 Coconut Lemon Muffins Recipes

Coconut lemon muffins are a delightful treat that combines the tropical flavors of coconut with the citrusy zing of lemon. These muffins are perfect for any occasion, whether it's a breakfast gathering, a midday snack, or a dessert after dinner. With their moist and fluffy texture, these muffins are sure to be a hit with everyone. The subtle sweetness of the coconut and the tangy brightness of the lemon complement each other perfectly, creating a flavor combination that is both irresistible and refreshing.

Let's cook with our recipes!

COCONUT & LEMON SYRUP MUFFINS

Coconut & Lemon Syrup Muffins image

Deliciously moist and tender, and lovely served warm at breakfast. From the Australian Womens' Weekly.

Provided by Daydream

Categories Quick Breads

Time 30m

Yield 12 serving(s)

Number Of Ingredients 12

Ingredients

2 cups self rising flour (300g)
3 ounces cold butter, cut into small cubes (90g)
3/4 cup superfine sugar (165g)
1 cup unsweetened coconut (90g)
1 tablespoon finely grated lemon, zest of
1 egg, lightly beaten
1 cup coconut cream (250ml)
2 tablespoons unsweetened dried shredded coconut
1/2 cup superfine sugar (110g)
1/4 cup water (60ml)
2 teaspoons finely grated lemons, zest of
1/4 cup lemon juice (60ml)

Steps:

Preheat oven to moderately hot (400F).
Grease a 12-hole (1/3 cup/80ml capacity) muffin pan.
Sift flour into a large bowl, and rub in the butter until the mixture resembles breadcrumbs.
Stir in sugar, desiccated coconut, zest, egg and coconut cream- be careful not to over-mix.
Spoon mixture into prepared pan, and sprinkle with shredded coconut.
Bake in the oven for about 20 minutes.
Transfer muffins to a wire rack over a tray.
Pour hot lemon syrup over the hot muffins.
If necessary, drain the syrup from the tray and pour over muffins again.
Lemon syrup: Combine all ingredients in a small saucepan.
Stir over heat, without boiling, until sugar dissolves.
Simmer uncovered, without stirring, for 2 minutes.

COCONUT LEMON MUFFINS

Coconut Lemon Muffins image

These muffins are delicious and taste like summertime!

Provided by Gennifer DeLille

Categories Breakfast

Time 40m

Number Of Ingredients 9

Ingredients

2 c flour
1 c sugar
1 Tbsp baking powder
1/2 tsp salt
1/3 c coconut milk
2 eggs
1/4 c oil
1/2 c fresh lemon juice
flaked coconut

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.

Tips:

For a sweeter muffin, increase the amount of sugar in the recipe.
For a tarter muffin, increase the amount of lemon juice or zest in the recipe.
To make the muffins gluten-free, use gluten-free flour.
To make the muffins dairy-free, use dairy-free milk and butter.
To add a crunchy topping to the muffins, sprinkle them with chopped nuts or coconut before baking.
For a moist muffin, do not overmix the batter.

Conclusion:

Coconut lemon muffins are a delicious and easy-to-make treat that can be enjoyed for breakfast, lunch, or a snack. With their sweet and tangy flavor, these muffins are sure to please everyone. So next time you're looking for a quick and easy recipe, give these coconut lemon muffins a try!