Best 2 Coconut Lemon Muffins Recipes
Indulge in the tantalizing symphony of flavors and textures presented in this collection of coconut and lemon muffin recipes. These culinary delights are a harmonious blend of zesty citrus and creamy coconut, offering a delightful burst of freshness with each bite. From classic coconut-lemon muffins, adorned with a luscious lemon glaze, to gluten-free and vegan variations that cater to dietary preferences, this article presents a diverse array of recipes that guarantee a delightful treat for every palate. Whether you seek a sweet companion for your morning coffee or an elegant addition to your afternoon tea party, these coconut-lemon muffins are guaranteed to impress and satisfy. So, embark on a culinary journey as we delve into the delectable secrets of these delectable muffins, ensuring a blissful experience for taste buds and tummies alike.
Let's cook with our recipes!
COCONUT & LEMON SYRUP MUFFINS
Deliciously moist and tender, and lovely served warm at breakfast. From the Australian Womens' Weekly.
Provided by Daydream
Categories Quick Breads
Time 30m
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to moderately hot (400F).
- Grease a 12-hole (1/3 cup/80ml capacity) muffin pan.
- Sift flour into a large bowl, and rub in the butter until the mixture resembles breadcrumbs.
- Stir in sugar, desiccated coconut, zest, egg and coconut cream- be careful not to over-mix.
- Spoon mixture into prepared pan, and sprinkle with shredded coconut.
- Bake in the oven for about 20 minutes.
- Transfer muffins to a wire rack over a tray.
- Pour hot lemon syrup over the hot muffins.
- If necessary, drain the syrup from the tray and pour over muffins again.
- Lemon syrup: Combine all ingredients in a small saucepan.
- Stir over heat, without boiling, until sugar dissolves.
- Simmer uncovered, without stirring, for 2 minutes.
COCONUT LEMON MUFFINS
These muffins are delicious and taste like summertime!
Provided by Gennifer DeLille
Categories Breakfast
Time 40m
Number Of Ingredients 9
Steps:
- 1. Preheat oven to 400 degrees and grease 12 muffin tins.
- 2. Combine flour, sugar, baking powder and salt in a medium bowl. In a separate bowl, combine coconut milk, eggs, oil and lemon juice.
- 3. Add liquid ingredients to dry, stir until just moistened. The batter probably will not be completely smooth, but that is ok.
- 4. Fill each muffin tin about halfway. Sprinkle as much flaked coconut as you want on each muffin. Top the coconut with the rest of the batter, filling each muffin tin until it is about 1/4 in from the top. Sprinkle either more coconut or some coarse sugar on top.
- 5. Bake the muffins for 25-28 minutes or until they test done with a toothpick. Remove from oven and enjoy! These are good with a plain powdered sugar glaze or with butter.
Tips:
- For a moist and fluffy muffin, use a combination of all-purpose flour and cake flour. Cake flour has a lower protein content than all-purpose flour, which results in a more tender crumb.
- Make sure your butter and eggs are at room temperature before you start baking. This will help them to blend together more easily and create a smooth batter.
- Don't overmix the batter. Overmixing can result in tough muffins.
- Fill the muffin cups only about 2/3 full. This will allow the muffins to rise properly without overflowing.
- Bake the muffins until a toothpick inserted into the center comes out clean. This usually takes about 20-25 minutes.
Conclusion:
These coconut lemon muffins are a delicious and easy-to-make treat that are perfect for any occasion. They are moist and fluffy, with a bright citrus flavor and a hint of coconut. Whether you are looking for a quick breakfast option or a sweet snack, these muffins are sure to satisfy your cravings.
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