Lemon Coconut Muffins Food

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LEMON COCONUT MUFFINS



Lemon Coconut Muffins image

These lemon coconut muffins are easy to make, freezable, and are the perfect breakfast or snack on the go!

Provided by Bake.Eat.Repeat.

Categories     Muffins & Scones

Time 35m

Number Of Ingredients 13

1 lemon, zest and juice
1/2 cup granulated sugar
1/2 cup shredded unsweetened coconut
2 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 large eggs
4 tablespoons unsalted butter, melted and cooled
4 tablespoons canola oil
1 cup milk
1 teaspoon lemon extract
coarse sugar and shredded coconut (optional, for sprinkling the tops)

Steps:

  • Preheat the oven to 425 degrees F.
  • Lightly spray a 12 cup muffin tin with non-stick spray and set aside.
  • In a food processor, combine the lemon zest and the granulated sugar until they are well combined, and the sugar is lightly yellow and fragrant. Alternatively you can just 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 the coconut, flour, baking powder, baking soda, and salt.
  • Make a well in this mixture and pour the wet ingredients into it. 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 the tops with coarse sugar and more shredded coconut, if desired.
  • Bake for 5 minutes. Lower the oven temperature to 350 degrees F, and continue baking for another 14-17 minutes, or until a toothpick inserted in the center of a muffin comes out clean.
  • Allow the muffins to cool in the muffin tin for 5-10 minutes before removing to a wire rack to cool completely.

Nutrition Facts : Calories 238 calories, Carbohydrate 30.3 grams carbohydrates, Cholesterol 43 milligrams cholesterol, Fat 11.2 grams fat, Fiber 1 grams fiber, Protein 4.6 grams protein, SaturatedFat 4.3 grams saturated fat, ServingSize 1 muffin, Sodium 200 milligrams sodium, Sugar 9.7 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 0 grams unsaturated fat

LEMON COCONUT MUFFINS



Lemon Coconut Muffins image

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.

Provided by Saturn

Categories     Quick Breads

Time 45m

Yield 12 Muffins, 12 serving(s)

Number Of Ingredients 14

2 cups all-purpose flour
1/2 cup sweetened flaked coconut
1/2 cup quick oatmeal
4 teaspoons baking powder
1/3 cup margarine (you could use softened butter)
3/4 cup sugar
1 large egg
2 tablespoons lemon zest, finely grated
1 cup milk
3 tablespoons sweetened flaked coconut (or more)
1/2 cup sugar
1/4 cup lemon juice
3 tablespoons water
1 tablespoon lemon zest, finely grated

Steps:

  • 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.

Nutrition Facts : Calories 240.4, Fat 6, SaturatedFat 2.9, Cholesterol 18.4, Sodium 181.7, Carbohydrate 43.5, Fiber 1.3, Sugar 23.4, Protein 4

LEMON COCONUT MUFFINS



Lemon Coconut Muffins image

Make and share this Lemon Coconut Muffins recipe from Food.com.

Provided by selfmadegirl

Categories     Quick Breads

Time 30m

Yield 6 serving(s)

Number Of Ingredients 11

1/2 cup avocado (pureed)
1/2 cup agave nectar
1/4 lemon juice
2 teaspoons lemon zest
2 teaspoons fresh lemon zest (about one lemon)
3/4 cup whole barley flour
1/2 cup whole oat flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon sea salt
1 cup shredded coconut

Steps:

  • Preheat oven to 350 degrees.
  • Mix wet and dry ingredients separately.
  • Gently combine the wet and dry ingredients, taking care not to over-mix.
  • Pour into 6 lined muffin cups.
  • Bake for approximately 20 minutes.

Nutrition Facts : Calories 196.5, Fat 7.9, SaturatedFat 5.3, Sodium 305.7, Carbohydrate 29.9, Fiber 4.5, Sugar 7.3, Protein 3.9

BURST O' LEMON MUFFINS



Burst o' Lemon Muffins image

While I visited my sister in Florida, she baked a batch of these incredible muffins. They have a cake-like texture with sweet coconut and a mouthwatering lemon zing. I went home with the recipe. -Nancy Rader, Columbus, Ohio

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 35m

Yield 1 dozen.

Number Of Ingredients 15

1-3/4 cups all-purpose flour
3/4 cup sugar
1 teaspoon baking powder
3/4 teaspoon baking soda
1/4 teaspoon salt
1 cup lemon or vanilla yogurt
1 large egg
1/3 cup butter, melted
1 to 2 tablespoons grated lemon zest
1 tablespoon lemon juice
1/2 cup sweetened shredded coconut
TOPPING:
1/3 cup lemon juice
1/4 cup sugar
1/4 cup sweetened shredded coconut, toasted

Steps:

  • In a large bowl, combine the flour, sugar, baking powder, baking soda and salt. In a small bowl, beat the yogurt, egg, butter, lemon zest and lemon juice until smooth; stir into dry ingredients just until moistened. Fold in the coconut., Fill paper-lined muffin cups two-thirds full. Bake at 400° for 18-22 minutes or until golden brown and toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack., In a saucepan, combine the lemon juice and sugar; cook and stir over medium heat until sugar is dissolved. Stir in coconut. Using a toothpick, poke 6-8 holes in each muffin. Spoon the coconut mixture over muffins. Serve warm or cool to room temperature.

Nutrition Facts : Calories 232 calories, Fat 8g fat (6g saturated fat), Cholesterol 33mg cholesterol, Sodium 246mg sodium, Carbohydrate 37g carbohydrate (21g sugars, Fiber 1g fiber), Protein 4g protein.

LEMON MUFFINS WITH TOASTED COCONUT - REFRESHINGLY SWEET!



Lemon Muffins With Toasted Coconut - Refreshingly Sweet! image

Lemons are literally an amazing fruit; you can use them in so many ways. Here, they will be used to add a subtle fresh tang to your often sweet dessert. The acidity in lemons will counter the sweet you often taste in most desserts. This recipe is light, refreshing and above all: EASY! The only sweet part would be the glaze which you can omit if you wish to do so but it definitely elevates the taste of the muffin :) For more information on this recipe please visit: https://www.fufuskitchen.com

Provided by fufuskitchen

Categories     Dessert

Time 30m

Yield 15 serving(s)

Number Of Ingredients 6

15 ounces French vanilla cake mix
1 lemon
1 tablespoon lemon juice
1 teaspoon vanilla extract
1 -2 cup powdered sugar (for the glaze)
2 tablespoons lemon juice (for the glaze) or 1 tablespoon you can use lemon for a more natural flavor, juice Anjou pear (for the glaze)

Steps:

  • Follow the directions of the cake mix and have that ready.
  • Add 1 tablespoon of lemon juice; grate 1 lemon's zest in there as well. Squeeze 1/2 a lemon's juice also. If you like more lemon flavor you can juice the other half as well.
  • Add 1 teaspoon vanilla extract; stir everything together with the cake mix.
  • Pour batter into your cake mold of choice- I usually use a loaf pan!
  • Bake according to directions on the cake mix box. (Takes about 10-15 minutes).
  • Check center using a tooth pick or a fork after 15-20 min to make sure it is baked all the way through. The toothpick should be clean when you enter it into the cake rather than have raw batter on it.
  • Once baked through; take muffins out and let them cool.
  • Work on making the glaze! Just add the 2 cups of powdered sugar with 2 tablespoons of lemon juice either fresh or from concentrate and mix very well till you get a nice semi-thick consistency. Place aside.
  • Once muffins are cool; poke a few tiny openings on top and pour the glaze over them with a spoon. This way the cake absorbs more moisture and the top has a lightly gloss look! Make sure to have aluminum foil or wax paper at the bottom of the cupcakes before pouring the glaze all over. Easier clean up.
  • Garnish by grating some lemon zest over the glaze. Your muffins are ready to enjoy!
  • Toasted Coconut Portion.
  • *Now, if you would like to have an extra depth of flavor to these muffins you can add toasted coconut into the cake batter and garnish with toasted coconut as well. You can buy toasted coconut already packaged or you can toast them yourself. Buy coconut flakes and spread them onto a silicone mat in your pan and place in a 325 degree oven for 3-4 minutes on each side till golden brown!
  • Of course, you can make this recipe into a cake or a loaf; it doesn't have to be cupcakes or muffins!

Nutrition Facts : Calories 156.4, Fat 3.3, SaturatedFat 0.5, Cholesterol 0.6, Sodium 186.9, Carbohydrate 30.8, Fiber 0.4, Sugar 20.3, Protein 1.3

LEMON COCONUT CUPCAKES



Lemon Coconut Cupcakes image

Lemon plus coconut equals big smiles in this cupcake equation. These zesty gems are a hit with my family, friends and neighbors. -Debra Henderson, Booneville, Arkansas

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 15 cupcakes.

Number Of Ingredients 20

3/4 cup butter, softened
1 cup sugar
3 large eggs
3 teaspoons grated lemon zest
1/2 teaspoon vanilla extract
1-1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup sour cream
1/2 cup sweetened shredded coconut
LEMON COCONUT FROSTING:
4 ounces cream cheese, softened
2 tablespoons butter, softened
1 teaspoon grated lemon zest
1/4 teaspoon vanilla extract
1/4 teaspoon lemon juice
1-1/4 cups confectioners' sugar
3/4 cup sweetened shredded coconut, divided
Shredded lemon zest, optional

Steps:

  • In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in lemon zest and vanilla. Combine the flour, baking powder, baking soda and salt; add to creamed mixture alternately with sour cream. Beat just until combined. Fold in coconut., Fill paper-lined muffin cups three-fourths full. Bake at 350° until a toothpick inserted in the center comes out clean, 18-22 minutes. Cool for 10 minutes before removing from pans to wire racks to cool completely., In a small bowl, beat the cream cheese, butter, grated lemon zest, vanilla and lemon juice until fluffy. Gradually beat in confectioners' sugar until smooth; stir in 1/4 cup coconut. Frost cupcakes; sprinkle with remaining coconut. Garnish with shredded lemon zest if desired.

Nutrition Facts : Calories 327 calories, Fat 18g fat (12g saturated fat), Cholesterol 85mg cholesterol, Sodium 262mg sodium, Carbohydrate 37g carbohydrate (26g sugars, Fiber 1g fiber), Protein 4g protein.

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