I tried these Coconut Muffins when I wanted to make something a little different from the usual muffins, and the combination of coconut and fresh lemon turned out to be such a nice match. The recipe is simple, uses ingredients that are easy to find, and doesn’t require any complicated baking steps, so I wanted to share it with you.

The muffins come out soft and tender, with a light lemony taste and coconut throughout, while the extra coconut and powdered sugar on top add a simple finishing touch. If you enjoy lemon-based bakes, you can also try the Blueberry Lemon Muffin and Orange Cranberry Muffins.

Coconut Muffins Recipe

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These Coconut Muffins combine shredded coconut, fresh lemon, vanilla, and yogurt in a simple batter. They're finished with extra coconut and a light dusting of powdered sugar for an easy homemade bake.

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Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Servings: 12 Muffins

Course: Dessert

Cuisine: American

Calories: 220

Ingredients Equipment Method Nutrition

Ingredients

  

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For the Batter

• 240 g all-purpose flour
• 80 g shredded coconut
• 160 g sugar
• 2 teaspoons baking powder
• 2 pinches salt
• 2 eggs
• 120 ml milk
• 120 ml sunflower oil
• Juice of 2 lemons about 4–6 tablespoons
• Zest of 2 organic lemons
• 2 teaspoons vanilla extract
• 2 tablespoons plain yogurt

For the Topping

• 2 –4 tablespoons shredded coconut
• Powdered sugar for dusting

Equipment

• Mixing bowls
• Whisk
• Rubber spatula
• Measuring cups and spoons
• Muffin tin
• Paper muffin liners
• Spoon or cookie scoop
• Wire rack
• Oven

Method

 

1. Add the sunflower oil and sugar to a mixing bowl.
   
2. Then whisk until well combined.
   
3. Add the lemon juice, lemon zest, eggs, vanilla extract, and yogurt, then mix well.
   
4. In a separate bowl, whisk together the all-purpose flour, shredded coconut, baking powder, and salt.
   
5. Gradually add the dry ingredients to the wet mixture.
   
6. Add the milk and gently mix until a smooth muffin batter forms.
   
7. Line a muffin tin with paper liners and divide the batter evenly among 12 muffin cups.
8. Bake at 180°C for 20–25 minutes until the muffins are lightly golden and a toothpick inserted into the center comes out clean.
   
9. Let the muffins cool for a few minutes, then transfer them to a wire rack.
   
10. Dust the cooled muffins with powdered sugar and  shredded coconut.
    
11. Serve the coconut muffins and enjoy.
    

Nutrition

Calories: 220kcalCarbohydrates: 31gProtein: 4gFat: 10gSodium: 135mgFiber: 2gSugar: 15g

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These muffins are a useful recipe to have when you want to bake something from simple ingredients but still want a little variety from the usual flavors. The lemon and coconut combination gives them their own character, while the straightforward batter makes them easy to prepare. Keep this one in your baking collection for mornings, afternoon snacks, or whenever you have fresh lemons and coconut ready to use.

Vamsi

I’ve always found joy in the kitchen. Since I was seven, cooking has been my favorite way to learn, create, and unwind. From baking sweet treats to exploring global flavors and brewing coffee, I’m always chasing my next delicious discovery.