Lemon Coconut Muffins
A perfect breakfast or snack, these lemon coconut muffins will be gone in no time!
- 2 large eggs
- 2 teaspoons of yeast
- 1/2 cup granulated sugar
- 1/2 teaspoon of salt
- 2 1/2 cups all-purpose flour
- 1 cup of milk
- 1/2 teaspoon baking soda
- 1 lemon, zest and juice
- 1/2 cup unsweetened grated coconut
- 4 tablespoons of canola oil
- 4 tablespoons unsalted butter, melted and cooled
- 1 teaspoon of lemon extract
- coarse sugar and grated coconut (optional, to sprinkle the tops)
First, preheat the oven to 425 degrees F.
Then, lightly spray a 12 muffin pan with non-stick spray and set aside.
In a food processor, combine the lemon zest and granulated sugar until well combined and the sugar is slightly yellow and fragrant. Alternatively, you can simply rub the lemon zest into the sugar in a large bowl.
Add the eggs, butter, oil, milk, lemon extract and lemon juice and mix well.
In a large bowl, whisk together coconut, flour, baking powder, baking soda and salt.
Make a well in this mixture and pour in the wet ingredients. Stir until everything is just combined.
Fill the muffin cups with the batter, dividing it between the 12 cups. They will be almost full.
Sprinkle tops with coarse sugar and grated coconut, if desired.
Bake for 5 minutes. Lower the oven temperature to 350 degrees F and continue baking for another 14 to 17 minutes, or until a toothpick inserted in the center of a muffin comes out clean.
Let the muffins cool in the muffin pan for 5-10 minutes before placing them on a wire rack to cool completely. Happy Cooking Time.