LEMON COCONUT MUFFINS
These lemon coconut muffins are easy to make, freezable, and are the perfect breakfast or snack on the go!
Provided by Bake.Eat.Repeat.
Categories Muffins & Scones
Time 35m
Number Of Ingredients 13
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.
Nutrition Facts : Calories 238 calories, Carbohydrate 30.3 grams carbohydrates, Cholesterol 43 milligrams cholesterol, Fat 11.2 grams fat, Fiber 1 grams fiber, Protein 4.6 grams protein, SaturatedFat 4.3 grams saturated fat, ServingSize 1 muffin, Sodium 200 milligrams sodium, Sugar 9.7 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 0 grams unsaturated fat
LEMON COCONUT MUFFINS
Adapted from Company's Coming - Mostly Muffins. The batter is a nice, fluffy, light batter. It scoops into the muffin cups easily. The final result is a touch crumbly but still tastes WONDERFUL. If you would like to, you can omit the oatmeal and increase the coconut by the 1/2 cup. That is how the original recipe was listed but I tried to make it a little lower in fat by decreasing the coconut.
Provided by Saturn
Categories Quick Breads
Time 45m
Yield 12 Muffins, 12 serving(s)
Number Of Ingredients 14
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.
Nutrition Facts : Calories 240.4, Fat 6, SaturatedFat 2.9, Cholesterol 18.4, Sodium 181.7, Carbohydrate 43.5, Fiber 1.3, Sugar 23.4, Protein 4
LEMON COCONUT CUPCAKES
This is a great cupcake recipe that I created. Lemon and coconut together is such a great combo. If you want, you can substitute lime zest for the lemon zest in the frosting, for lime coconut cupcakes instead. You can also add no zest at all to make regular coconut cupcakes.
Provided by Cupcake Princess
Categories Desserts Cakes Lemon Cake Recipes
Time 1h10m
Yield 12
Number Of Ingredients 16
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.
Nutrition Facts : Calories 307.7 calories, Carbohydrate 40.5 g, Cholesterol 82.4 mg, Fat 14.8 g, Fiber 0.8 g, Protein 4 g, SaturatedFat 9.3 g, Sodium 199.4 mg, Sugar 29.4 g
LEMON MUFFINS WITH TOASTED COCONUT - REFRESHINGLY SWEET!
Lemons are literally an amazing fruit; you can use them in so many ways. Here, they will be used to add a subtle fresh tang to your often sweet dessert. The acidity in lemons will counter the sweet you often taste in most desserts. This recipe is light, refreshing and above all: EASY! The only sweet part would be the glaze which you can omit if you wish to do so but it definitely elevates the taste of the muffin :) For more information on this recipe please visit: https://www.fufuskitchen.com
Provided by fufuskitchen
Categories Dessert
Time 30m
Yield 15 serving(s)
Number Of Ingredients 6
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!
Nutrition Facts : Calories 156.4, Fat 3.3, SaturatedFat 0.5, Cholesterol 0.6, Sodium 186.9, Carbohydrate 30.8, Fiber 0.4, Sugar 20.3, Protein 1.3
LEMON COCONUT MUFFINS
Make and share this Lemon Coconut Muffins recipe from Food.com.
Provided by selfmadegirl
Categories Quick Breads
Time 30m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees.
- Mix wet and dry ingredients separately.
- Gently combine the wet and dry ingredients, taking care not to over-mix.
- Pour into 6 lined muffin cups.
- Bake for approximately 20 minutes.
Nutrition Facts : Calories 196.5, Fat 7.9, SaturatedFat 5.3, Sodium 305.7, Carbohydrate 29.9, Fiber 4.5, Sugar 7.3, Protein 3.9
BURST O' LEMON MUFFINS
While I visited my sister in Florida, she baked a batch of these incredible muffins. They have a cake-like texture with sweet coconut and a mouthwatering lemon zing. I went home with the recipe. -Nancy Rader, Columbus, Ohio
Provided by Taste of Home
Time 35m
Yield 1 dozen.
Number Of Ingredients 15
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.
Nutrition Facts : Calories 232 calories, Fat 8g fat (6g saturated fat), Cholesterol 33mg cholesterol, Sodium 246mg sodium, Carbohydrate 37g carbohydrate (21g sugars, Fiber 1g fiber), Protein 4g protein.
COCONUT & LEMON SYRUP MUFFINS
Deliciously moist and tender, and lovely served warm at breakfast. From the Australian Womens' Weekly.
Provided by Daydream
Categories Quick Breads
Time 30m
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to moderately hot (400F).
- Grease a 12-hole (1/3 cup/80ml capacity) muffin pan.
- Sift flour into a large bowl, and rub in the butter until the mixture resembles breadcrumbs.
- Stir in sugar, desiccated coconut, zest, egg and coconut cream- be careful not to over-mix.
- Spoon mixture into prepared pan, and sprinkle with shredded coconut.
- Bake in the oven for about 20 minutes.
- Transfer muffins to a wire rack over a tray.
- Pour hot lemon syrup over the hot muffins.
- If necessary, drain the syrup from the tray and pour over muffins again.
- Lemon syrup: Combine all ingredients in a small saucepan.
- Stir over heat, without boiling, until sugar dissolves.
- Simmer uncovered, without stirring, for 2 minutes.
PUT THE LIME IN THE COCONUT MUFFINS
These muffins are a blend of two recipes. They have a wonderful "Island" taste and combine my families love of Key Lime Juice and Coconut.
Provided by SUSIE IN MISSOURI
Categories Quick Breads
Time 35m
Yield 6 Muffins, 6 serving(s)
Number Of Ingredients 9
Steps:
- Combine flour, sugar, baking powder and salt in mixing bowl.
- In a separate bowl, combine milk, eggs, oil and Key Lime Juice.
- Stir liquid ingredients into dry ingredients just until all are moist, do not overmix.
- Spray Large muffin tins lightly with cooking oil.
- Layer batter and coconut by filling tins 1/2 full with batter, then 1 tablespoon of coconut, then fill to about 1/4 inch from top with batter and top with 1 tablespoon of coconut.
- Bake at 400 degrees for 25-28 minutes, until tops are brown and the coconut is toasty. Remove from oven and let cool for 5 minutes, run a knife around the muffins and place on serving dish or store in airtight container.
Nutrition Facts : Calories 509.6, Fat 17.1, SaturatedFat 7, Cholesterol 63.9, Sodium 447.9, Carbohydrate 83.8, Fiber 1.9, Sugar 48.8, Protein 7.4
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