Lemon Coconut Muffins
User Reviews
5
Lemon Coconut Muffins
Description
These muffins blend the richness of butter and coconut oil with the brightness of lemon zest and extract. Buttermilk adds acidity that tenderizes the crumb while reacting with baking soda and powder to yield a soft, moist interior. The batter is mixed gently to avoid overworking, leaving small lumps to maintain tenderness. Baking at 375°F in well-greased jumbo muffin pans forms muffins with lightly golden tops.
Adding optional lemon zest and sugar sprinkles or flaked coconut before baking can enhance the surface texture and flavor. The lemon extract is carefully chosen to maintain its essence after baking, influencing the final aroma and taste.
The muffins cool in the tin briefly before transferring to a cooling rack to avoid sogginess. They balance citrus and coconut subtly, making them suitable for a fresh morning treat or afternoon refreshment.
For more coconut flavor, a small amount of coconut extract can be added. Using quality lemon extract is recommended to retain lemon flavor after baking despite its initial strong smell.
Ingredients
- 1 cup sugar
- 1/4 cup butter at room temperature, unsalted
- 1/4 cup coconut oil at room temperature, extra virgin
- lemon zest of one large
- 1 tablespoon lemon extract see note, quality, pure
- 2 egg large
- 1 cup buttermilk
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
Instructions
- Preheat the oven to 375 degrees F. Grease a 6 cavity jumbo muffin pan.In a large mixing bowl, cream the butter, coconut oil and sugar until fluffy. Add the zest, extract, eggs, and buttermilk and beat just until combined.In a separate bowl, sift the flour, baking powder, baking soda, and salt. Add the flour mixture to the wet mixture and beat just until combined, being careful not to over-beat. A few small lumps is okay.Scoop the batter into the jumbo muffin pan, filling each cavity about 3/4 full.Bake for about 25 minutes or until a toothpick inserted into the middle of a muffin comes out clean but moist. Be careful not to over-bake or the muffins will be dry. Let the muffins cool in the muffin tins for at least 5 minutes before transferring to a wire rack to cool completely.
Notes
- Use quality pure lemon extract to preserve lemon flavor after baking, despite its strong raw aroma.
- Optionally sprinkle a mixture of lemon zest and sugar over muffin batter before baking for additional citrus sweetness and texture.
- Adding flaked coconut as a topping before baking can boost coconut flavor and add texture.
- To enhance coconut taste further, add a teaspoon of coconut extract if desired.
- Do not overmix batter; slight lumps help maintain muffin tenderness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Jumbo Muffins
Amount Per Serving
Calories 468 kcal
% Daily Value*
| Calories | 468kcal | 23% |
| Carbohydrates | 67g | 22% |
| Protein | 8g | 16% |
| Fat | 20g | 31% |
| Saturated Fat | 14g | 70% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Cholesterol | 79mg | 26% |
| Sodium | 350mg | 15% |
| Potassium | 155mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 35g | 70% |
| Vitamin A | 382IU | 8% |
| Calcium | 78mg | 8% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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