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 cup all-purpose flour; 1/2 cup shredded coconut; 1/2 teaspoon baking soda; 1 teaspoon baking powder; 1/4 teaspoon salt; 1/2 cup sugar; 1/2 cup Greek yogurt; 2 large eggs; 1/4 cup vegetable oil; Zest of 1 lemon; 2 tablespoons fresh lemon juice; 1 teaspoon vanilla extract

Highlighted under: Fresh & Healthy Plates

I absolutely adore making these Moist Coconut Lemon Muffins! The combination of zesty lemon and rich coconut creates a delightful flavor explosion that is simply irresistible. Each muffin is wonderfully moist, which makes them perfect for breakfast or an afternoon snack. I love experimenting with different toppings, like shredded coconut or a light glaze, which adds a beautiful finishing touch. Trust me, once you take a bite, you’ll understand why these muffins have become a staple in my kitchen!

Created by

Ethan

Last updated on 2026-02-01T23:02:28.646Z

I remember the first time I made these Moist Coconut Lemon Muffins; the scent of lemon wafting through my kitchen was like spring on a plate. I used fresh lemon juice and zest for an authentic taste, which made all the difference. The addition of shredded coconut brings a wonderful texture that balances the tartness of the lemon.

After some trial and error, I found that adding a touch of Greek yogurt elevates the muffins' density while keeping them incredibly moist. Giving them just a few minutes to cool before serving allows the flavors to meld beautifully. You won’t be able to resist going back for seconds!

Why You Will Love These Muffins
Bright citrus flavor with the freshness of lemon
Light and airy texture with a delightful coconut crunch
Perfectly sweet and tangy, ideal for any occasion

Understanding Ingredients

The star ingredients of these muffins are the coconut and lemon, which work in perfect harmony to elevate the flavor profile. Shredded coconut adds texture while enhancing the moisture content, making each bite pleasantly chewy. If you're looking for a twist, you can substitute sweetened shredded coconut with unsweetened for a less sweet muffin or even use toasted coconut to add a hint of nuttiness.

Lemon zest and juice bring a bright, zesty flavor that balances the richness of the coconut. The lemon juice also reacts with the baking soda, providing a little extra lift to the muffins. To maximize the lemon flavor, try using fresh lemon juice over bottled juice, as it has a much brighter and more vibrant taste.

Perfecting the Baking Process

When combining the wet and dry ingredients, be careful not to overmix the batter. Stirring just until combined ensures the muffins remain light and fluffy. Overmixing can lead to dense, tough muffins due to the gluten development in the flour. Aim for a batter with a few lumps; it’s perfectly okay, and will yield a tender crumb.

Baking at the right temperature is crucial. Preheating your oven to 350°F (175°C) allows for an even rise and helps to keep the muffins moist. Keep an eye on them in the last few minutes; they're done when the tops are golden and a toothpick inserted in the center comes out clean, which typically takes around 20 minutes. If you're baking multiple trays, rotate them halfway to achieve uniform baking.

Ingredients for Moist Coconut Lemon Muffins

Muffin Ingredients

1 cup all-purpose flour
1/2 cup shredded coconut
1/2 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup sugar
1/2 cup Greek yogurt
2 large eggs
1/4 cup vegetable oil
Zest of 1 lemon
2 tablespoons fresh lemon juice
1 teaspoon vanilla extract

Instructions to Prepare

Instructions for Baking the Muffins

Preheat the Oven

Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.

Mix Dry Ingredients

In a large bowl, combine flour, shredded coconut, baking soda, baking powder, and salt. Set aside.

Combine Wet Ingredients

In another bowl, whisk together the sugar, Greek yogurt, eggs, vegetable oil, lemon zest, lemon juice, and vanilla extract until smooth.

Combine and Bake

Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Fill each muffin cup two-thirds full with batter and bake for 20 minutes, or until a toothpick inserted comes out clean.

Cool and Enjoy

Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack. Enjoy them warm!

Enjoy Your Muffins!

Pro Tips

For extra moisture, try adding a tablespoon of coconut milk to the batter. You can also top the muffins with a light lemon glaze for an added zing.

Storage and Make-Ahead Tips

These muffins are perfect for meal prep and can be refrigerated for up to a week in an airtight container. If you want to freeze them, place them in a single layer on a baking tray until firm, then transfer them to a zip-top bag or airtight container for up to three months. Just remember to thaw them overnight in the refrigerator and, if desired, warm them in the microwave for 20-30 seconds for a just-baked feel.

If you’re making these muffins for a gathering or want to enjoy them throughout the week, consider doubling the recipe. The easy mixing process allows for efficient doubling without sacrificing on quality. You can also prepare the dry ingredients ahead of time and store them in a sealed container, allowing quick assembly of the muffins when you’re ready to bake.

Delicious Variations

Feel free to jazz up your muffins with additional mix-ins. Chopped nuts like walnuts or pecans can add a delightful crunch and enhance the overall flavor. Alternatively, throw in some white chocolate chips or dried fruits like cranberries for a bit of sweetness and variation. Just be sure to adjust the sugar accordingly if you’re adding sweet ingredients.

For a slightly different twist on texture, you might consider using almond flour in part of the mix. Replace 1/4 cup of all-purpose flour with almond flour for a nuttier profile and a unique texture. The natural oils in almond flour can also make the muffins even more moist, complementing the coconut beautifully.

Questions About Recipes

→ Can I use whole wheat flour instead of all-purpose flour?

Yes, you can substitute whole wheat flour, but the muffins may be denser. Adjust the liquid ingredients slightly if needed.

→ How can I store leftover muffins?

Store them in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.

→ Can I freeze these muffins?

Absolutely! Once cooled, place muffins in a freezer-safe bag or container. They can be frozen for up to 3 months.

→ What can I substitute for Greek yogurt?

You can replace Greek yogurt with sour cream or a non-dairy yogurt alternative.