Coconut-Lemon Muffins

Thanks to fresh lemon and coconut, these breakfast-worthy muffins are a delightful combination of zesty and sweet.

Coconut-Lemon Muffins
Yields: 12
  • 2½ cups all-purpose flour, divided
  • 1 cup granulated sugar, divided
  • 1¾ teaspoons baking powder
  • ¾ teaspoon kosher salt
  • ¾ cup prepared lemon curd
  • ⅔ cup unsweetened coconut milk
  • ¼ cup vegetable oil
  • 2 large eggs
  • 1 tablespoon lemon zest
  • 1½ cups sweetened flaked coconut, divided
  • ¼ cup unsalted butter, melted
  • Garnish: lemon zest
  1. Preheat oven to 350°. Spray a 12-cup muffin pan with baking spray with flour.
  2. In a large bowl, whisk together 2 cups flour, ½ cup sugar, baking powder, and salt. In a medium bowl, whisk together coconut milk, lemon curd, oil, eggs, and zest. Add coconut milk mixture to flour mixture, whisking until combined. Stir in 1 cup coconut. Divide batter among prepared muffin cups.
  3. In a small bowl, stir together remaining ½ cup flour, remaining ½ cup sugar, remaining ½ cup coconut. Add melted butter, and stir until mixture is crumbly. Sprinkle topping over batter.
  4. Bake until a wooden pick inserted in center comes out clean, 20 to 23 minutes. Let cool completely on a wire rack. Sprinkle with zest, if desired.



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