Lemon Coconut Muffins

tea party muffins

3/4 cup sugar or equivalent (honey, sugar substitute. etc)

6 tablespoons unsalted butter, softened

1 1/4 cup plain Greek yogurt or sour cream

2 eggs

2 cups unbleached all-purpose flour

1 1/4 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt (I like sea or kosher salt)

1/4 cup fresh lemon juice

1 1/4 teaspoon coconut extract

1 1/4 teaspoon lemon extract

zest from 1 lemon, grated finely

1/4-1/2 cup whole milk (addition of milk will depend on how wet your batter turns out to be. I do not add this until the end once all my other ingredients are blended if it looks like my batter will be too dry. It should be like a stiff cake batter)

2-4 drops of yellow food coloring (completely optional. I used our farm fresh eggs which turned these muffins a beautiful shade of yellow but certainly you could add the food coloring to boost your color if desired.)


1/4 cup sugar

1 tablespoon melted butter


1/2 cup powdered sugar for dusting

(will make about 36 mini muffins or 12 medium muffins or 6 large muffins)

Preheat oven to 375 and lightly grease  muffin tins.

Sift flour, baking powder, baking soda and salt in medium bowl.

In a small bowl or measuring cup, mix lemon juice and extracts.

In a medium size bowl cream butter and sugar with a hand mixer.  Add eggs one at a time until fully blended, add yogurt/sour cream,  blend .  Add lemon juice/extracts, blend. Add lemon zest and food coloring (optional), blend.

FOLD dry ingredients in to wet ingredients in 1/3’s blending only until incorporated. Do not over-mix or your muffins will become tough. If it looks like your batter is too dry, add milk a little at a time until desired consistency. Batter should be thick, but not dry.  If you’re using a sweetener like honey, you may not need milk at all.

Spoon muffins in to muffins tins, about 3/4 full. Bake at 375 for-

15-18 minutes (mini muffins)

18-20 minutes (medium muffins)

20-25 minutes (large muffins)

until lightly browned or when gently pressed on top, muffin gently springs back.

Allow to cool about 5 minutes in tins.  Pop them out of the tins and allow to cool on wire wrack or cutting board until warm.

Measure remaining sugar in to small bowl. Melt butter and brush muffins. Gently roll muffins in sugar. Alternately you could dust with powdered sugar omitting butter and granulated sugar.

Enjoy =)

lemon coconut muffin

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