Moist Coconut Lemon Muffins

Name: Moist Coconut Lemon Muffins
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 12 muffins
Ingredients: 1 ½ cups all-purpose flour; 1 cup granulated sugar; ½ cup shredded coconut; ½ cup Greek yogurt; 2 large eggs; ⅓ cup vegetable oil; 1 tablespoon lemon zest; ¼ cup fresh lemon juice; 1 teaspoon baking powder; ½ teaspoon baking soda; ¼ teaspoon salt

Highlighted under: Dessert Recipe Collection

I always find that the perfect balance of sweetness and tanginess can transform a simple muffin into a delightful treat. These Moist Coconut Lemon Muffins are just that—a deliciously moist muffin packed with the tropical flavor of coconut and the zesty brightness of lemon. Whether enjoyed at breakfast or as an afternoon snack, they provide an uplifting energy boost. Trust me, once you bite into these muffins, you'll understand why I adore them so much!

Created by

Emma Johnson

Last updated on 2026-02-01T23:10:28.110Z

Creating these Moist Coconut Lemon Muffins was an experiment that paid off beautifully. I wanted to find a way to bring out the tropical flavors we all love, and the combination of shredded coconut and fresh lemon juice worked wonders. The addition of Greek yogurt keeps the muffins moist and fluffy, which is key to achieving that perfect texture. It's all about the balance!

What I discovered while testing this recipe is that allowing the batter to rest for a few minutes before baking enhances the rise of the muffins. I now make it a point to let it sit while the oven preheats. Trust me, you'll be amazed at how much of a difference this step can make!

Reasons You'll Love These Muffins
Delightfully moist with a vibrant lemony zing
Tropical coconut adds a unique flavor twist
Perfect for breakfast, snacks, or even dessert

Understanding the Ingredients

The combination of ingredients in these Moist Coconut Lemon Muffins not only contributes to their delightful flavor but also ensures a tender texture. The Greek yogurt is crucial here; it not only imparts moisture but also acts as a natural tangy counterpart to the sweetness from the sugar and the zest from the lemons. If you're looking for a dairy-free option, substituting with a plant-based yogurt or applesauce can be effective without sacrificing moisture.

Shredded coconut offers delightful texture and flavor, enhancing the tropical essence of these muffins. Opt for unsweetened shredded coconut to maintain control over the sweetness, and toast it lightly before adding it to the batter for an extra depth of flavor. This small step can elevate your muffins, adding a beautiful nutty aroma that complements the zesty lemon beautifully.

Baking Techniques

When mixing the wet and dry ingredients, be careful not to over-mix the batter. Over-mixing can lead to denser muffins, while a gentle hand will yield a light and fluffy texture. Mix just until the flour is no longer visible, and then pour the batter into your muffin tin. This technique helps to keep those delightful air pockets that create the perfect muffin crumb.

Keep an eye on the baking time during the last few minutes. Ovens can vary significantly, so start checking for doneness at the 18-minute mark by inserting a toothpick into the center of one muffin. It should come out clean or with a few moist crumbs. Remember, resting them in the muffin tin for five minutes ensures the tops remain tender and prevents them from sticking.

Ingredients

For the Muffins

1 ½ cups all-purpose flour
1 cup granulated sugar
½ cup shredded coconut
½ cup Greek yogurt
2 large eggs
⅓ cup vegetable oil
1 tablespoon lemon zest
¼ cup fresh lemon juice
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt

Make sure all ingredients are at room temperature for the best results.

Instructions

Preheat the Oven

Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.

Mix Dry Ingredients

In a large bowl, whisk together flour, sugar, shredded coconut, baking powder, baking soda, and salt.

Combine Wet Ingredients

In another bowl, combine Greek yogurt, eggs, vegetable oil, lemon zest, and lemon juice. Mix until smooth.

Combine Mixtures

Pour the wet ingredients into the dry ingredients and mix until just combined. Avoid over-mixing.

Fill Muffin Cups

Spoon the batter into the prepared muffin tin, filling each cup about ¾ full.

Bake

Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted in the center comes out clean.

Cool and Serve

Remove from the oven and let cool in the tin for 5 minutes before transferring to a wire rack. Enjoy!

Pro Tips

For an extra kick of lemon flavor, consider adding a lemon glaze drizzled on top after the muffins have cooled.

Storage and Make-Ahead Tips

These muffins can be made ahead and stored for up to three days at room temperature in an airtight container. If you prefer them to last longer, consider freezing them. Simple wrap each cooled muffin in plastic wrap and place them in a freezer-safe bag. They can last up to three months in the freezer. When ready to enjoy, just thaw at room temperature or heat them for approximately 15 seconds in the microwave for a warm treat.

For added convenience, you can also prepare the dry ingredients mixture the night before. Store it in an airtight container, and in the morning, simply mix in the wet ingredients and bake. This tip is particularly useful for busy mornings when you crave a fresh muffin but need to save time.

Variations and Serving Suggestions

If you're feeling adventurous, consider adding blueberries or poppy seeds to your muffin batter for a delightful twist. Blueberries complement the lemon beautifully, adding natural sweetness and moisture, while poppy seeds offer a pleasing crunch and aesthetic appeal. Just be mindful of adjusting the sugar slightly if you add sweet fruit.

These muffins pair wonderfully with a simple glaze or a dusting of powdered sugar for an extra touch. For a more pronounced lemon flavor, mix powdered sugar with lemon juice to create a vibrant glaze. Drizzle it over the warm muffins and allow it to set for a few minutes before serving for a visually appealing presentation.

Questions About Recipes

→ Can I use unsweetened coconut?

Yes, unsweetened coconut will work fine, but you may want to adjust the sugar slightly.

→ Can these muffins be frozen?

Absolutely! They freeze well. Just wrap them tightly in plastic wrap and store in an airtight container.

→ What can I substitute for Greek yogurt?

You can substitute sour cream or buttermilk if needed.

→ How can I make these muffins gluten-free?

You can use a 1:1 gluten-free baking flour in place of all-purpose flour.