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."
 
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photo by HisPixie photo by HisPixie
photo by HisPixie
photo by Saturn photo by Saturn
photo by Saturn photo by Saturn
photo by Saturn photo by Saturn
Ready In:
45mins
Ingredients:
14
Yields:
12 Muffins
Serves:
12
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ingredients

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directions

  • 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.

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Reviews

  1. Wonderful muffins! I make muffins every week for work and these are a favorite. I try to make low fat muffins and these were perfect. I added some lemon extract to the batter as I was short on lemon zest.
     
  2. Great muffins!!! Thankyou for this Fab recipe.<br/>I've made these muffins twice now as they were such a hit! First time i did what the recipe says-1/2 oatmeal 1/2 coconut.<br/>This time i did 1 cup coconut. <br/>I would suggest trying 1 cup Greek style yoghurt instead of the milk. I love the Vaalia yoghurt.<br/>Also this time i also dipped the top of the muffin in the syrup which worked well as mine rise a lot which makes getting the syrup to soak in difficult.
     
  3. These are excellent!I made a few changes/additions to mine.I used 1 cup all purpose flour and 1 cup whole wheat.I also added 1/4 ground flax seed.I also used 1/2 tsp coconut,lemon and almond extracts.And one more thing,I had some frozen vanilla eggnog that I just thawed out and used that instead of the milk.The glaze adds a very nice zing to the muffin,the lemon zest is great!
     
  4. These are wonderful! i did change the glaze by using icing sugar and then i poked the tops of the muffins with toothpicks and slowly poured the glaze on. WOW, amazing flavor! These are so good i hope i dont eat them all myself tonight!
     
  5. Yum! I loved that they had oatmeal in them (I used old-fashioned), and you couldn't really tell because the coconut makes them chewy anyways. I used about 1 tsp of lemon extract. I didn't use the glaze, and they were yummy without it. This recipe made 16 normal sized muffins for me (and I was glad it made more!)
     
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Tweaks

  1. Best muffins I have ever made! I substituted lemon juice 1/4 C for the lemon zest since I didn't have lemon zest and reduced milk by that amount. I also used 1/2 C coconut in place of the oatmeal. Outstanding recipe. EASY to make!Perfect instructions.
     

RECIPE SUBMITTED BY

<p>I am the Document Administrator for an engineering firm here in Sarnia.&nbsp; I am quite happy with the position and think I'll be there for a long, long time.&nbsp; It's nice to finally be settled in a job.</p> <p>I am married to a wonderful man who takes great care of me.&nbsp; My two teenage sons from my previous marriage love and adore him as well.&nbsp; Things are wonderful at home.</p> <p>As I am working full time, I don't have as much time to cook the fantastic meals that I would love to.&nbsp; Instead, we end up cooking a lot of quick, somewhat-healthy meals.</p>
 
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