This is the time of year when I am craving lemony foods. Maybe it’s due to having gone all Winter without seeing enough of the sun. Maybe it’s because lemons are a symbol of renewal and purity that are often linked to the start of Spring. Either way, foods with a lemon flair are perfect for Easter and Spring celebrations. And as welcome as the warm and sunny days we are grateful for right now.
One of our Easter brunch items this year are these zesty lemony muffins with some coconut highlights. The contrast between the tangy lemon and the sweet and nutty coconut produces a well-balanced and flavorful muffin. The addition of coconut milk to the batter provides a rich, moist, and tender crumb texture. A simple lemon glaze adds an additional kick of lemon. The flaked coconut topping the glaze boosts the coconut flavor evident throughout the muffins. These are irresistible treats that are perfect for Easter celebrations for lemon and coconut fans!
Lemon Coconut Muffins
Lemon Coconut Muffins (adapted from thisdelicioushouse.com) Total Time Required: 35 minutes plus cooling time, Prep Time: 15 minutes, Cook Time: 20 minutes, Servings: 12 muffins
Ingredients:
Muffins:
- 2 cups all-purpose flour
- 1 cup sweetened shredded coconut, plus extra for sprinkling
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1 cup coconut milk
- 2 large eggs
- 1 large lemon, zested and juiced
Glaze:
- 1/2 cup powdered sugar
- up to 4 teaspoons lemon juice
Directions:
Preheat the oven to 375°F. Line a muffin tin with paper liners or grease the wells with cooking spray.
In a large mixing bowl, combine the flour with the sweetened shredded coconut, baking powder, baking soda, and salt. Mix well to ensure the ingredients are evenly distributed.
Combine the flour, coconut, baking powder, baking soda, and salt.
In a stand mixer, cream together the butter and sugar until fluffy, about a minute.
Cream the butter and sugar together.
Mix in the coconut milk, eggs, lemon zest, and lemon juice until well combined.
Add in the coconut milk, eggs, lemon zest, and lemon juice.
Add in the dry ingredients and mix until just incorporated.
Mix in the dry ingredients.
Distribute the batter into the prepared muffin tin.
Transfer the batter to the muffin cups.
Bake for 19 – 21 minutes, or until a toothpick inserted into the center of a muffin comes out clean or with just a few moist crumbs. Allow them to cool in the pan for 3 minutes then turn them out onto a cooling rack to cool.
Bake the muffins to a nice golden brown.
When the muffins have cooled, make the glaze. Combine the powdered sugar with a couple teaspoons of lemon juice until the desired consistency is reached. Glaze the muffins.
Glaze the muffins.
Sprinkle the muffins with additional flaked coconut. Allow the glaze to dry before serving.
Sprinkle additional flaked coconut over the glaze.
Store the muffins in an airtight container in the refrigerator for up to a week. They can also be frozen in an airtight container for up to a month.
A sweet celebration for Easter and Spring!
The lemon and coconut flavors shine in these muffins! ~Linda
Lemon Coconut Muffins (adapted from thisdelicioushouse.com) Total Time Required: 35 minutes plus cooling time, Prep Time: 15 minutes, Cook Time: 20 minutes, Servings: 12 muffins
Ingredients:
Muffins:
- 2 cups all-purpose flour
- 1 cup sweetened shredded coconut, plus extra for sprinkling
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1 cup coconut milk
- 2 large eggs
- 1 large lemon, zested and juiced
Glaze:
- 1/2 cup powdered sugar
- up to 4 teaspoons lemon juice
Directions:
Preheat the oven to 375°F. Line a muffin tin with paper liners or grease the wells with cooking spray.
In a large mixing bowl, combine the flour with the sweetened shredded coconut, baking powder, baking soda, and salt. Mix well to ensure the ingredients are evenly distributed.
In a stand mixer, cream together the butter and sugar until fluffy, about a minute. Mix in the coconut milk, eggs, lemon zest, and lemon juice until well combined. Add in the dry ingredients and mix until just incorporated.
Distribute the batter into the prepared muffin tin. Bake for 19-21 minutes, or until a toothpick inserted into the center of a muffin comes out clean or with just a few moist crumbs. Allow them to cool in the pan for 3 minutes then turn them out onto a cooling rack to cool.
When the muffins have cooled, make the glaze. Combine the powdered sugar with a couple teaspoons of lemon juice until the desired consistency is reached. Glaze the muffins then sprinkle them with additional flaked coconut. Allow the glaze to dry before serving.
Store the muffins in an airtight container in the refrigerator for up to a week. They can also be frozen in an airtight container for up to a month.