Coconut Lemon Muffins
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!
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.
Video
Notes
If you have time to let the batter rest for 30 minutes before baking this will help the muffins rise more.
Make sure all ingredients are room temperature before making.
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.
I have given both cups and grams as measurements. Grams will be more precise, especially when measuring flour. If you don’t have a kitchen scale, no problem! Just lightly spoon flour into your measuring cup to insure its not packed in there. Light and fluffy is the key.
Nutrition
Calories: 285kcalCarbohydrates: 36gProtein: 5gFat: 15gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.1gCholesterol: 37mgSodium: 269mgPotassium: 85mgFiber: 1gSugar: 18gVitamin A: 120IUVitamin C: 2mgCalcium: 67mgIron: 1mg
Tried this recipe?Let us know how it was!