Lemon Coconut Muffins Easy (Print Version)
# Ingredients:
01 -
1 lemon, zest and juice
02 -
1/2 cup granulated sugar
03 -
1/2 cup shredded unsweetened coconut
04 -
2 1/2 cups all-purpose flour
05 -
2 teaspoons baking powder
06 -
1/2 teaspoon baking soda
07 -
1/2 teaspoon salt
08 -
2 large eggs
09 -
4 tablespoons unsalted butter, melted and cooled
10 -
4 tablespoons canola oil
11 -
1 cup milk
12 -
1 teaspoon lemon extract
13 -
coarse sugar and shredded coconut, optional, for sprinkling the tops
# Instructions:
01 -
Preheat the oven to 425°F.
02 -
Lightly spray a 12-cup muffin tin with non-stick spray and set aside.
03 -
Combine the lemon zest and granulated sugar in a food processor until they are well combined and the sugar is lightly yellow and fragrant. Alternatively, rub the lemon zest into the sugar in a large bowl.
04 -
Add the eggs, melted butter, canola oil, milk, lemon extract, and lemon juice to the sugar mixture and mix well.
05 -
In a large bowl, whisk together the shredded coconut, all-purpose flour, baking powder, baking soda, and salt.
06 -
Make a well in the dry ingredients and pour the wet ingredients into it. Stir until just combined.
07 -
Divide the batter between the 12 muffin cups, filling them almost completely.
08 -
Sprinkle the tops of the muffins with coarse sugar and additional shredded coconut, if desired.
09 -
Bake at 425°F for 5 minutes. Lower the oven temperature to 350°F and continue baking for another 14–17 minutes, or until a toothpick inserted in the center comes out clean.
10 -
Allow the muffins to cool in the tin for 5–10 minutes before transferring them to a wire rack to cool completely.
# Notes:
01 -
If you don’t have lemon extract, vanilla extract can be used as a substitute. However, lemon extract provides a more pronounced lemon flavor, and additional lemon zest can also be added for extra citrus aroma.