Lemon Coconut Muffins

A perfect breakfast or snack, these lemon coconut muffins will be gone in no time!  Quick and easy and fairly healthy, we loved them!Lemon Coconut Muffins - A perfect breakfast or snack, these lemon coconut muffins will be gone in no time!

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.

Lemon Coconut Muffins - A perfect breakfast or snack, these lemon coconut muffins will be gone in no time!

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 1/3 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!

Lemon Coconut Muffins - A perfect breakfast or snack, these lemon coconut muffins will be gone in no time!

Lemon Coconut Muffins

Yield: 12 muffins

A perfect breakfast or snack, these lemon coconut muffins will be gone in no time! Quick and easy and fairly healthy, we loved them!

15 minPrep Time

24 minCook Time

39 minTotal Time

Save Recipe


2 lemons, zest and juice
1/2 cup granulated sugar
1/2 cup shredded unsweetened coconut
2 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
2 large eggs
1/3 cup coconut oil, melted
1 cup plain Greek yogurt
1/3 cup milk
1 1/2 teaspoons vanilla
coarse sugar and shredded coconut (optional, for sprinkling the tops)


  1. Preheat the oven to 425 degrees F. Lightly spray a 12 cup muffin tin with non-stick spray and set aside.
  2. 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.
  3. 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.
  4. 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.
  5. 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.


Source: Adapted from my Eggnog Cranberry Orange Muffins .


Lemon Coconut Muffins - A perfect breakfast or snack, these lemon coconut muffins will be gone in no time!

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  1. Judy says

    Since lemons vary so much in size, do you have measurements for the amounts of lemon juice and grated rind that work best in this recipe?

    • stacey says

      Typically you get about 2 tablespoons of juice and 1 tablespoon of zest from a lemon which is what I base the amounts on in my recipes. If I have a really small/large lemon I would measure to this amount. So for this recipe go with 4 tablespoons of lemon juice and 2 tablespoons of lemon zest.

  2. Kirsten says

    Thanks for this recipe, although for my own tastes I think I would try adding more liquid. I barely mixed the dry and wet ingredients together, but the batter was extremely thick and the end result was a very dense, dry/bready muffin. Maybe my lemons were smaller than yours? Next time I think I might try adding more milk and see if that helps. Do you have any other suggestions? Thanks!

    • stacey says

      Hi Kirsten, it IS a denser muffin then some, but I didn’t find them dry at all. It could be the size of the lemons, there can be different amounts of juice in them, next time I make them I’ll have to add the measurement for that! I think if you want them to be fluffier, I would increase the oil and the milk to 1/2 cup each instead of 1/3 cup and see if that makes it a texture you like better. Also, check how you’re measuring your flour – I use the scoop and sweep method to measure mine and that makes it 5 ounces of flour per cup, so if you have a kitchen scale try weighing your flour to make sure you’re not using too much. The different ways of measuring flour can really end up with different amounts when going by the cup measurement (anywhere from 4-7.5oz). Hope that helps!

    • stacey says

      Hi Caron, I don’t actually ever calculate the calories on my recipes, but there are lots of calorie calculators online. If you google “calorie calculator”, you’ll find one where you can copy and paste the ingredients and it will tell you the nutritional info.

  3. Nicole says

    Just made it. Thanks you :)
    Question though my half bottom of muffin test like more bread dough instead of
    muffin I usually have.
    I did something wrong? or this is right?
    Also can I use butter instead of coconut oil? or loose texture?
    Thanks again

    • stacey says

      The texture should be that of a muffin, not bread dough, but I’m not sure why the bottom halves would be different for you. You will get a denser texture with muffins if you over mix them so make sure to mix as little as possible. I think butter would probably be fine instead of the coconut oil but I haven’t tried it. Good luck!

  4. Nicolthepickle says

    These look so good. I hope to try them as soon as my pantry is restocked.
    Since you love coconut so much. Have you tried it on pizza? Seriously try it. It’s like adding extra really good cheese.

      • nicolthepickle says

        Really seriously. My favourite is ground beef, onions, hot peppers, cheese and coconut. It doesn’t matter if the coconut is sweetened either.

  5. says

    I can never get enough of muffins, either! I would totally have a muffin blog if I thought it would work out! :) These muffins look gorgeous, Stacey! I love the lemon and coconut combo, especially since they’re on the healthier side. What a delicious breakfast or dessert!

    • stacey says

      Hahaha, I could totally do an entirely muffin blog too – not sure how many people would be interested in that though! :)


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