Coconut Lemon Muffins Recipes

LEMON COCONUT MUFFINS

Steps:

• Preheat the oven to 425 degrees F.
• Lightly spray a 12 cup muffin tin with non-stick spray and set aside.
• In a food processor, combine the lemon zest and the granulated sugar until they are well combined, and the sugar is lightly yellow and fragrant. Alternatively you can just rub the lemon zest into the sugar in a large bowl.
• Add the eggs, butter, oil, milk, lemon extract, and lemon juice and mix well.
• In a large bowl, whisk together the coconut, flour, baking powder, baking soda, and salt.
• Make a well in this mixture and pour the wet ingredients into it. Stir until everything is just combined.
• 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 5 minutes. Lower the oven temperature to 350 degrees F, and continue baking for another 14-17 minutes, or until a toothpick inserted in the center of a muffin comes out clean.
• Allow the muffins to cool in the muffin tin for 5-10 minutes before removing to a wire rack to cool completely.

BURST O' LEMON MUFFINS

Steps:

• In a large bowl, combine the flour, sugar, baking powder, baking soda and salt. In a small bowl, beat the yogurt, egg, butter, lemon zest and lemon juice until smooth; stir into dry ingredients just until moistened. Fold in the coconut., Fill paper-lined muffin cups two-thirds full. Bake at 400° for 18-22 minutes or until golden brown and toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack., In a saucepan, combine the lemon juice and sugar; cook and stir over medium heat until sugar is dissolved. Stir in coconut. Using a toothpick, poke 6-8 holes in each muffin. Spoon the coconut mixture over muffins. Serve warm or cool to room temperature.

LEMON COCONUT CUPCAKES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a 12-cup muffin tin with paper liners.
• Mix flour, baking soda, and salt together in a bowl.
• Heat 5 tablespoons butter and milk together in a saucepan over low heat until butter is melted, 3 to 5 minutes. Remove from heat.
• Beat white sugar, eggs, egg yolk, and 1 teaspoon vanilla extract together in a bowl using an electric hand mixer on low until mixture is smooth and thickened. Slowly pour flour mixture into sugar-egg mixture while mixing with the electric mixer until just incorporated. Slowly add butter-milk mixture; beat until just combined. Fold in 1/2 cup shredded coconut. Fill muffin cups with batter.
• Bake in the preheated oven until a toothpick inserted in the center of a cupcake comes out clean, about 20 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
• Beat softened butter and cream cheese together in a bowl using an electric mixer on medium. Gradually beat confectioners' sugar into creamed butter mixture on low until incorporated. Beat in 1/2 teaspoon vanilla extract and lemon zest until smooth and creamy. Spread frosting over cooled cupcakes; sprinkle about 1 teaspoon shredded coconut onto each cupcake.

LEMON COCONUT MUFFINS

Steps:

• Measure first 4 ingredients into small bowl. Stir. Set aside.
• Cream butter and sugar in large bowl. Add egg and lemon zest. Beat well.
• Add flour mixture in 3 parts, alternating with milk in 2 parts, stirring after each addition until just combined. Fill 12 greased muffin cups 3/4 full.
• Sprinkle with second amount of coconut. Bake in 375°F (190°C) oven for 18 to 20 minutes until wooden pick inserted in centre of muffin comes out clean.
• Glaze: Combine all 4 ingredients in small saucepan. Heat on medium until boiling. Reduce heat to medium-low. Heat and stir for 2-4 minutes until starting to thicken. Carefully spoon over hot muffins. (This makes a mess of your pan. It is SO worth it though.) Let stand in pan for 5 minutes before removing to wire rack to cool.

TEXAS LIME IN THE COCONUT MUFFINS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease 10 Texas-size muffin cups or line with paper muffin liners.
• Whisk sugar, coconut oil, and grapeseed oil together in a bowl. Add eggs and lime zest; whisk until smooth.
• Whisk whole wheat flour, all-purpose flour, flaked coconut, flaxseed, baking powder, and salt together in a bowl. Stir milk and lime juice together in another bowl.
• Whisk milk mixture into sugar mixture. Gently fold flour mixture into sugar mixture until batter is just combined. Spoon batter into prepared muffin cups.
• Bake in the preheated oven until lightly browned and a toothpick inserted in the center comes out clean, about 40 minutes. Transfer muffins to wire racks to cool.

LEMON MUFFINS WITH TOASTED COCONUT - REFRESHINGLY SWEET!

Steps:

• Follow the directions of the cake mix and have that ready.
• Add 1 tablespoon of lemon juice; grate 1 lemon's zest in there as well. Squeeze 1/2 a lemon's juice also. If you like more lemon flavor you can juice the other half as well.
• Add 1 teaspoon vanilla extract; stir everything together with the cake mix.
• Pour batter into your cake mold of choice- I usually use a loaf pan!
• Bake according to directions on the cake mix box. (Takes about 10-15 minutes).
• Check center using a tooth pick or a fork after 15-20 min to make sure it is baked all the way through. The toothpick should be clean when you enter it into the cake rather than have raw batter on it.
• Once baked through; take muffins out and let them cool.
• Work on making the glaze! Just add the 2 cups of powdered sugar with 2 tablespoons of lemon juice either fresh or from concentrate and mix very well till you get a nice semi-thick consistency. Place aside.
• Once muffins are cool; poke a few tiny openings on top and pour the glaze over them with a spoon. This way the cake absorbs more moisture and the top has a lightly gloss look! Make sure to have aluminum foil or wax paper at the bottom of the cupcakes before pouring the glaze all over. Easier clean up.
• Garnish by grating some lemon zest over the glaze. Your muffins are ready to enjoy!
• Toasted Coconut Portion.
• *Now, if you would like to have an extra depth of flavor to these muffins you can add toasted coconut into the cake batter and garnish with toasted coconut as well. You can buy toasted coconut already packaged or you can toast them yourself. Buy coconut flakes and spread them onto a silicone mat in your pan and place in a 325 degree oven for 3-4 minutes on each side till golden brown!
• Of course, you can make this recipe into a cake or a loaf; it doesn't have to be cupcakes or muffins!