Lemon Coconut Muffins

Total Time
Prep 25 mins
Cook 20 mins

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.

Ingredients Nutrition


  1. Measure first 4 ingredients into small bowl. Stir. Set aside.
  2. Cream butter and sugar in large bowl. Add egg and lemon zest. Beat well.
  3. 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.
  4. 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.
  5. 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.


Most Helpful

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.

JOY1998 February 06, 2009

Great muffins!!! Thankyou for this Fab recipe.
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.
This time i did 1 cup coconut.
I would suggest trying 1 cup Greek style yoghurt instead of the milk. I love the Vaalia yoghurt.
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.

LCrabbers October 18, 2010

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!

LuuvBunny January 23, 2010

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