These Coconut Lemon Muffins are super soft lemon muffins filled with coconut and topped with a lemon coconut streusel topping. They're a smaller batch recipe that can be made in less than 30 minutes!
Anytime you can have coconut and lemon together I am sure to fall in love. These two flavors compliment each other so well, and are perfect for spring and summer vibes. I also love how quick and easy muffins come together and are always a winning breakfast or snack at our house.
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Why You Will Love These Muffins
- Lemon & Coconut: One of my favorite flavor combo's. They work so well together!
- So Moist: Adding in lemon juice, buttermilk and greek yogurt gives these muffins so much moisture, they are so fluffy and soft.
- Small Batch: I love having simple, small muffin recipes just like these small batch banana muffins, that can be whipped up so quickly. But you can easily double this recipe if you want more.
Ingredient Notes
Full ingredient measurements and instructions can be found in the recipe card below.
- Lemon: You will use both the zest and the juice from 1-2 lemons.
- Sugar: You will mix this together with the lemon zest to help bring out the flavor, just like I do in my lemon texas sheet cake.
- Coconut Oil: You can use any oil that you prefer, but this helps add more coconut flavor.
- Lemon Extract: If you don't have this you can use vanilla instead.
- Buttermilk: You can sub in regular milk if needed.
- Greek Yogurt: You can also use sour cream.
- Coconut: I like using sweetened shredded coconut for these muffins.
Step by Step Instructions
STEP 1: In a medium bowl add the sugar and lemon zest. Rub together with your fingers for 2-3 minutes until it becomes fragrant and the zest is mixed into the sugar.
STEP 2: Add the coconut oil and whisk until smooth. Add the egg, lemon extract, lemon juice, greek yogurt, and buttermilk and whisk until light in color.
STEP 3: Add the flour, baking powder, baking soda and salt into the wet ingredients and slowly mix with a whisk. Fold in the coconut.
STEP 4: Spoon batter into prepared muffin pan. You want the batter to be ¾ filled in each muffin cup. I like to stagger muffins, as pictured, because this helps the muffins rise more.
STEP 5: In a small bowl add the flour, sugar, lemon zest, chopped coconut and cold butter. Using a fork or even your hands, work the streusel until it becomes a little bit like grainy sand. Sprinkle the streusel over the top of the muffin batter.
STEP 6: Bake for 18-23 minutes, or until a toothpick inserted in the middle of the muffin comes out clean. Allow to cool.
Expert Baking Tips
- If you have time to let the batter rest for 30 minutes before baking this will help the baking powder to activate and the muffins to rise more. I usually prepare my muffin batter and then let it sit while the oven preheats and I make the streusel top.
- If wanting to make mini muffins bake at 350 F for about 10-12 minutes.
- You can also make the streusel topping in a small food processor. Just add all the ingredients and pulse until it all comes together.
FAQ
Yes, these muffins would be great without any topping, or you could sprinkle a little coarse sugar on top, or a simple lemon glaze that I use on these lemon cranberry cookies.
Staggering the muffins in your muffin tin helps the heat to move around better therefore helping your muffins to bake up higher and taller.
Yes, you can sub in ¼ cup of melted butter where coconut oil is called for.
Storing & Freezing
These coconut lemon muffins can be stored in an airtight container at room temperature for 3-4 days while remaining fresh. Keep in mind that the crumb topping of the muffins will get soft once stored in a sealed container.
I love freezing my muffins and pulling them out for a quick on the go breakfast. You can store them all together in a large ziplock bag or airtight container, or place them in individual bags so you can grab one every time you want one.
Other Popular Recipes to Try
For more yummy treats follow me on instagram @thesaltedsweets. And be sure to tag me and comment if you make them and love them as much as I do!
Coconut Lemon Muffins
Ingredients
- 6 tablespoons granulated sugar
- 1 large lemon zested
- ¼ cup (59.15 ml) coconut oil melted and cooled
- 1 large egg room temp
- ½ teaspoon (0.5 teaspoon) lemon extract
- 2 tablespoons lemon juice
- 2 tablespoons greek yogurt or sour cream room temp
- ¼ cup (60 g) buttermilk room temp
- 1 cup (125 g) all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon (0.25 teaspoon) baking soda
- ¼ teaspoon (0.25 teaspoon) salt
- ¼ cup (22.5 g) sweetened shredded coconut
Streusel Top
- 2 tablespoon all-purpose flour
- 1 tablespoon granulated sugar
- 1 teaspoon lemon zest
- 2 tablespoons sweetened shredded coconut chopped
- 1 tablespoon cold butter diced
Instructions
- Preheat the oven to 375 F. Spray a muffin pan with nonstick spray or line with cupcake liners. Set aside.
- In a medium bowl add the sugar and lemon zest. Rub together with your fingers for 2-3 minutes until it becomes fragrant and the zest is mixed into the sugar. Add the coconut oil and whisk until smooth. Add the egg, lemon extract, lemon juice, greek yogurt, and buttermilk and whisk until light in color.
- Add the flour, baking powder, baking soda and salt into the wet ingredients and slowly mix with a whisk. Fold in the coconut.
- Spoon batter into prepared muffin pan. You want the batter to be ¾ filled in each muffin cup. I like to stagger muffins, as pictured, because this helps the muffins rise more.
- In a small bowl add the flour, sugar, lemon zest, chopped coconut and cold butter. Using a fork or even your hands, work the streusel until it becomes a little bit like grainy sand. Sprinkle the streusel over the top of the muffin batter.
- Bake for 18-23 minutes, or until a toothpick inserted in the middle of the muffin comes out clean. Allow to cool.
Kim
I love lemon treats and these turned out so good!! I made them mini size, so half the time needed to bake. I brought them as a treat for after my class today and everyone LOVED them! Thank you!!
Bailey
These are the perfect snack!! So delicious!!
maria
These muffins are absolutely delicious. I didn't have Greek yoghurt on hand so I used natural coconut yoghurt instead. So good!!
Thank you!!
Alia
Is the recipe card accurate with doubling the recipe (when you toggle it to 2x)? Also, can the batter be made the night before and refrigerated?
Brooke Homec
yes, its accurate, and yes you can absolutely make the batter the night before!
Alia
Yay awesome! This is my third taking making these but first time doubling the recipe and they turned out PERF. My (very honest!) guests couldn't stop raving about how fluffy these were and all I did different this time (aside from doubling the recipe) was wait the recommended 30 min before baking. Can't wait to see how they turn out with prepped batter the night before 🤩