Moist Coconut Lemon Muffins

Name: Moist Coconut Lemon Muffins
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 12 muffins
Ingredients: 2 cups all-purpose flour; 1 cup shredded coconut; 1 cup granulated sugar; 1 tablespoon baking powder; 1/2 teaspoon salt; 1/2 cup unsalted butter, melted; 1 cup buttermilk; 2 large eggs; Zest of 2 lemons; Juice of 1 lemon

Highlighted under: Gourmet Baking Bliss

I absolutely adore these Moist Coconut Lemon Muffins! The bright citrus flavor combined with the tropical notes of coconut makes for a delightful treat. Each muffin is light and fluffy, perfect for breakfast or an afternoon snack. I've experimented with different ratios of coconut to lemon, but this combination creates the ideal balance. Plus, they are simple to make, allowing me to whip up a batch whenever I'm craving something sweet yet refreshing. Trust me, these will become a staple in your kitchen too!

Created by

Emily

Last updated on 2026-02-01T14:46:28.688Z

When I first baked Moist Coconut Lemon Muffins, I was amazed by how the vibrant lemon zest paired beautifully with the sweet coconut flakes. They cooked up perfectly golden and filled my kitchen with an irresistible aroma. I quickly realized that replacing part of the flour with coconut flour not only adds a delightful flavor but also keeps the muffins incredibly moist.

My secret tip is to let the muffins cool completely before icing them with a light lemon glaze; this little detail enhances their freshness and makes every bite even more enjoyable.

Why You'll Love These Muffins
The refreshing zing of lemon complements the sweet coconut perfectly.
Each bite offers a soft, moist texture that is truly satisfying.
Great for breakfast, dessert, or a treat with your afternoon tea.

Understanding Ingredients

The balance of flavors in these Moist Coconut Lemon Muffins largely comes from the use of fresh lemon zest and juice. The zest contains essential oils that carry a potent citrus aroma, enhancing the overall flavor without making the muffins too sour. When measuring the zest, make sure to only grate the yellow part of the lemon peel to avoid any bitterness that comes from the white pith underneath.

Shredded coconut adds moisture and a wonderful chewy texture to the muffins, making them delightful to eat. Opt for unsweetened shredded coconut if you want to control the sweetness. If you're in a pinch, sweetened coconut can be used; just adjust the sugar in the recipe accordingly to prevent the muffins from becoming overly sweet.

Techniques for Success

When mixing the wet and dry ingredients, it's important to combine them until just moistened. Overmixing can lead to dense muffins due to the development of gluten. To ensure the perfect texture, I recommend using a rubber spatula to gently fold the ingredients together, allowing a few lumps to remain for light and airy results.

For an even bake, fill each muffin cup about two-thirds full. This allows room for the muffins to rise without spilling over. If you notice that some muffins rise more than others, rotate the muffin tin halfway through baking for consistent results, as oven hot spots can lead to uneven cooking.

Ingredients

Gather the following ingredients to make these delightful muffins:

Ingredients

2 cups all-purpose flour
1 cup shredded coconut
1 cup granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup unsalted butter, melted
1 cup buttermilk
2 large eggs
Zest of 2 lemons
Juice of 1 lemon

Make sure to measure your ingredients accurately for the best results!

Instructions

Follow these steps to bake your muffins:

Preheat the Oven

Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.

Mix Dry Ingredients

In a large bowl, combine the flour, shredded coconut, sugar, baking powder, and salt. Mix well.

Combine Wet Ingredients

In another bowl, whisk together the melted butter, buttermilk, eggs, lemon zest, and lemon juice.

Combine Mixtures

Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.

Fill Muffin Tin

Spoon the batter into the prepared muffin tin, filling each cup about 2/3 full.

Bake

Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean.

Cool and Glaze

Allow muffins to cool in the tin for 5 minutes before transferring to a wire rack. Once cooled, drizzle with a lemon glaze if desired.

Enjoy your fresh, homemade muffins with a cup of tea or coffee!

Pro Tips

For an extra kick, try adding a handful of chopped walnuts or pecans to the batter for added texture and flavor.

Storage and Make-Ahead Tips

These muffins can be made in advance and stored for up to three days at room temperature. To keep them fresh, store them in an airtight container. If you want to extend their shelf life, consider freezing them. Allow the muffins to cool completely, then wrap each one in plastic wrap and place them in a freezer-safe bag. They can be frozen for up to three months.

When you're ready to enjoy the frozen muffins, simply remove them from the freezer and let them thaw at room temperature. For an extra touch, warm them in the oven at 350°F (175°C) for about 5-10 minutes until heated through, restoring their lovely freshness.

Serving Suggestions

These Coconut Lemon Muffins pair wonderfully with a cup of herbal tea or coffee, making them a lovely addition to any afternoon break. To elevate your serving experience, consider drizzling a simple lemon glaze on top once cooled to add a delightful sweet-tart finish that complements the muffins’ flavor beautifully.

For a tropical twist, serve the muffins alongside a small bowl of coconut whipped cream or a spread of cream cheese mixed with a hint of lemon juice. This enhances the coconut flavor while providing a creamy texture that contrasts nicely with the muffins’ lightness.

Questions About Recipes

→ Can I use sweetened coconut flakes?

Yes, you can use sweetened coconut flakes, but it may make the muffins a bit sweeter.

→ How should I store the muffins?

Store them in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.

→ Can I freeze these muffins?

Absolutely! You can wrap them individually and freeze for up to 3 months. Thaw at room temperature before enjoying.

→ What can I substitute for buttermilk?

If you don't have buttermilk, you can create a substitute by mixing 1 cup of milk with 1 tablespoon of vinegar or lemon juice. Let it sit for 5 minutes before using.