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."
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:
12 Muffins




  • 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.

Questions & Replies

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  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!)


  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.


<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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