Somewhere between the fresh lemon zest and all that coconut, these muffins became my new baking obsession.
I was halfway through cleaning the kitchen when I found coconut everywhere…..on the counter, in the mixing bowl, and somehow even on my sleeve. 😂🥥
It started with one little handful that was supposed to go into the batter.
Then I added a little more.
Then I tasted the batter and thought, okay…..definitely more coconut.
By the time I was done, these muffins had become much more coconut-heavy than I planned, and honestly, I’m glad I didn’t stop myself. I loved how they turned out, so I knew I had to share this recipe with you all.
Fresh lemon zest keeps all that coconut from feeling too rich, while vanilla adds a little sweetness. Yogurt keeps the muffins soft, and the extra coconut on top gives you those toasted, chewy bits in every bite.
Coconutty, citrusy, soft, and slightly sweet….. every bite has just enough going on without feeling like too much.
And yes, there was still coconut on my sleeve when I sat down to eat the first one. Some baking messes are apparently part of the recipe. 😄
If you enjoy lemon-based bakes, you can also try the Blueberry Lemon Muffin and Orange Cranberry Muffins.
Why You’ll Love This Recipe
- Simple Ingredients: This recipe uses everyday baking ingredients along with coconut, lemon, and yogurt.
- Easy Batter: Everything comes together in a few simple mixing steps without any complicated techniques.
- Fresh Lemon Flavor: Fresh lemon juice and zest give the muffins a bright citrus flavor.
- Coconut in Every Bite: Shredded coconut goes directly into the batter, with more added on top.
- Simple Finish: A dusting of powdered sugar gives the muffins a pretty homemade finish without needing frosting.
That Lemon and Coconut Combination
Coconut can sometimes make a muffin feel quite rich, so I like what the fresh lemon brings here.
The lemon juice and zest add a bright citrus note, while the shredded coconut gives the muffins their main texture and flavor.
Vanilla rounds everything out, and the little bit of yogurt adds another layer to the simple batter.
A Few Notes From My Kitchen
- Use Fresh Lemons: Since both the juice and zest are used, fresh lemons give you the best citrus flavor.
- Mix the Batter Gently: Once the dry ingredients go in, mix just until everything comes together.
- Divide the Batter Evenly: Using a spoon or cookie scoop makes it easier to divide the batter between all 12 muffin cups.
- Check Before Removing: Bake until the muffins are lightly golden and a toothpick inserted into the center comes out clean.
Coconut Muffins Recipe
Ingredients
Equipment
Method
- Add the sunflower oil and sugar to a mixing bowl.
- Then whisk until well combined.
- Add the lemon juice, lemon zest, eggs, vanilla extract, and yogurt, then mix well.
- In a separate bowl, whisk together the all-purpose flour, shredded coconut, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture.
- Add the milk and gently mix until a smooth muffin batter forms.
- Line a muffin tin with paper liners and divide the batter evenly among 12 muffin cups.
- Bake at 180°C for 20–25 minutes until the muffins are lightly golden and a toothpick inserted into the center comes out clean.
- Let the muffins cool for a few minutes, then transfer them to a wire rack.
- Dust the cooled muffins with powdered sugar, then sprinkle the extra shredded coconut over the tops.
- Serve the coconut muffins and enjoy.
Nutrition
Tried this recipe?
Let us know how it was!That Little Coconut Finish
I wouldn’t skip the extra coconut on top.
It gives the muffins a little more coconut flavor and makes the powdered sugar finish look even prettier. It’s a small step, but it gives these simple muffins a more finished homemade look.
A Few Ways to Change These Muffins
- Add More Citrus: Use a little extra lemon zest if you want a stronger lemon flavor.
- Try Lime: Swap the lemon for fresh lime juice and zest for a different citrus twist.
- Add White Chocolate: Fold some white chocolate pieces into the batter for a sweeter variation.
- Try Toasted Coconut: Toast the coconut used for the topping for a deeper coconut flavor.
- Add Almonds: Sprinkle sliced almonds over the muffins along with the shredded coconut for some extra crunch.
A little coconut, a little lemon, and a muffin that’s ready for a slow afternoon with coffee.
How to Store Coconut Muffins
- Room Temperature: Keep cooled muffins in an airtight container for 2–3 days.
- Refrigerator: Store in an airtight container for up to 1 week. Bring them to room temperature before serving.
- Freezer: Place cooled muffins in a freezer-safe container for up to 2 months.
Frequently Asked Questions
- Can I make these muffins without the coconut topping?
Yes. The extra coconut is only used for the topping, so you can leave it off and simply dust the cooled muffins with powdered sugar. - What type of shredded coconut should I use?
The recipe specifies shredded coconut but does not specify sweetened or unsweetened, so use the type intended in your tested version. - Can I use lime instead of lemon?
Yes, lime can be used in place of lemon for a different citrus flavor. The recipe’s tested version uses lemon juice and zest. - How do I know when the muffins are done?
Check the center with a toothpick. It should come out clean, and the muffins should be lightly golden.
If you’ve made these Coconut Muffins, I’d love to hear how they turned out! Don’t forget to leave a rating and share your thoughts in the comments below. 🥥💌
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.