More muffins. Because I can’t get enough. Either can my family, which is a good thing since I’m making them pretty much incessantly.
Plus my daughter has recently decided that she really loves to make muffins too, I think because it’s something she can fully do on her own, so she wants to make them all the time. That’s okay though, because muffins are so perfect for breakfast, snacks, throwing in the freezer to have on hand for muffin emergencies, etc, etc.
These lemon coconut muffins are fantastic. If you like coconut that is. If you don’t, you won’t enjoy them at all (I’m looking at you mom!). I happen to love coconut though. I’m the person that sees an enormous bag of shredded coconut at Costco and grabs it immediately, knowing that I would have no trouble at all using it up. My husband saw it in the pantry and asked me what on earth I would do with so much coconut. Clearly he doesn’t know me at all. Coconut can go into all the things. It won’t be an issue.
Especially since I’ve already made 3 batches of these lemon coconut muffins and there’s some more lemons in the fridge just begging to be made into more of these muffins. They were fantastic – gone in two days fantastic. Of course, there’s five of us here and it was a weekend so everyone was home but still. Two days. That’s quick even for my muffin loving family.
Plus, these are fairly healthy muffins so I had no issues with letting the kids have them for breakfast. These aren’t the cupcake style bakery muffin. They do use all-purpose flour instead of whole wheat, but I think they would be great with at least half whole wheat as well if you prefer a whole grain option. There’s only 1/4 cup of coconut oil for fat, and only 1/2 cup of sugar. Not crazy healthy, but not bad either.
Lemon coconut muffins. You need these for breakfast today. In fact, so do I – I think a fourth batch is in order this morning!
- 2 lemons, zest and juice
- ½ cup granulated sugar
- ½ cup shredded unsweetened coconut
- 2½ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon salt
- 2 large eggs
- ¼ cup coconut oil, melted
- 1 cup plain Greek yogurt
- ¼ cup milk
- 1½ teaspoons vanilla
- coarse sugar and shredded coconut (optional, for sprinkling the tops)
- Preheat the oven to 425 degrees F. Lightly spray a 12 cup muffin tin with non-stick spray and set aside.
- In a large bowl, rub the lemon zest and the granulated sugar together with your fingers until the sugar is lightly yellow and fragrant. Add the coconut, flour, baking powder, baking soda and salt and stir to combine.
- In another bowl, whisk together the egg, coconut oil, yogurt, milk, vanilla and lemon juice. Pour this mixture into the dry ingredients and stir until just combined. The batter will be thick.
- Fill the muffin cups with the batter , dividing it between the 12 cups. They will be almost full. Sprinkle the tops with coarse sugar and more shredded coconut if desired.
- Bake for 22-24 minutes or until a toothpick inserted in the center of a muffin comes out clean. Allow to cool in the muffin tin for 5-10 minutes before removing to a wire rack to cool completely. Muffins keep well in an airtight container at room temperature for up to 5 days, or freeze for up to 3 months.