Coconut & Lemon Syrup Muffins

Total Time
Prep 10 mins
Cook 20 mins

Deliciously moist and tender, and lovely served warm at breakfast. From the Australian Womens' Weekly.

Ingredients Nutrition


  1. Preheat oven to moderately hot (400F).
  2. Grease a 12-hole (1/3 cup/80ml capacity) muffin pan.
  3. Sift flour into a large bowl, and rub in the butter until the mixture resembles breadcrumbs.
  4. Stir in sugar, desiccated coconut, zest, egg and coconut cream- be careful not to over-mix.
  5. Spoon mixture into prepared pan, and sprinkle with shredded coconut.
  6. Bake in the oven for about 20 minutes.
  7. Transfer muffins to a wire rack over a tray.
  8. Pour hot lemon syrup over the hot muffins.
  9. If necessary, drain the syrup from the tray and pour over muffins again.
  10. Lemon syrup: Combine all ingredients in a small saucepan.
  11. Stir over heat, without boiling, until sugar dissolves.
  12. Simmer uncovered, without stirring, for 2 minutes.


Most Helpful

Even though I had problems figuring out what the different type of dried coconuts were this recipe is absolutely fab! Easy to make and the muffin are delicious. I added extra baking powder (1/2 tsp) and sustituted the 250ml coconut cream with 400ml coconut milk - they are fluffier that way. My work mates love me for those!

Christine, the Swedish Chef March 10, 2007

These are THE BEST muffins I have ever made. I make a lot of muffins for a cafe I part own and use sites like recipezaar looking for words like "awesome" and "best". These are the best and they are easy to make, if a little time-consuming rubbing the butter in.

Geoffy May 11, 2005

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