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Ingredients

  • 2 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup unsweetened shredded coconut
  • 1 cup coconut milk
  • 1/4 cup melted coconut oil
  • 2 large eggs
  • Zest of 2 lemons
  • Juice of 1 lemon
  • 1 teaspoon vanilla extract

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Lemon Coconut Muffins

Created by: Howcan Team

Ingredients

  • 2 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup unsweetened shredded coconut
  • 1 cup coconut milk
  • 1/4 cup melted coconut oil
  • 2 large eggs
  • Zest of 2 lemons
  • Juice of 1 lemon
  • 1 teaspoon vanilla extract

Instructions

  • Preheat the oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease with coconut oil.
  • In a large bowl, whisk together 2 cups of flour, 1/2 cup sugar, 2 teaspoons baking powder, 1/2 teaspoon baking soda, and 1/4 teaspoon salt.
  • Stir in 1 cup shredded coconut, making sure it's evenly distributed in the dry ingredients.
  • In a separate bowl, whisk together 1 cup coconut milk, 1/4 cup melted coconut oil, 2 eggs, lemon zest, lemon juice, and vanilla extract.
  • Pour the wet ingredients into the dry ingredients and gently fold together until just combined. Do not overmix.
  • Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
  • Bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
  • Allow the muffins to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely. Enjoy!
BreakfastBrunch
American

Lemon Coconut Muffins are a delightful combination of zesty lemon and tropical coconut, creating a perfect balance of flavors. This beloved treat has a rich history, with roots in traditional baking techniques and a modern twist. Renowned chefs and home bakers alike have put their own spin on this classic recipe, making it a staple in cafes and bakeries around the world. The best version of this dish can be found in coastal regions where fresh lemons and coconuts are abundant, ensuring the highest quality ingredients. The key to perfecting these muffins lies in achieving the ideal balance of citrusy lemon and sweet coconut, creating a moist and flavorful texture. Whether enjoyed for breakfast or as a snack, Lemon Coconut Muffins are a timeless indulgence that continues to captivate taste buds everywhere.

35 min

|

12

|

180 calories

Instructions

  • Preheat the oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease with coconut oil.
  • In a large bowl, whisk together 2 cups of flour, 1/2 cup sugar, 2 teaspoons baking powder, 1/2 teaspoon baking soda, and 1/4 teaspoon salt.
  • Stir in 1 cup shredded coconut, making sure it's evenly distributed in the dry ingredients.
  • In a separate bowl, whisk together 1 cup coconut milk, 1/4 cup melted coconut oil, 2 eggs, lemon zest, lemon juice, and vanilla extract.
  • Pour the wet ingredients into the dry ingredients and gently fold together until just combined. Do not overmix.
  • Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
  • Bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
  • Allow the muffins to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely. Enjoy!
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