Lemon Coconut Muffins
Ingredients
- 2 ½ cups flour
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ½ cup unsweetened shredded coconut
- zest and juice from one lemon
- ½ cup sugar
- 2 large eggs
- 4 tbsp butter (melted and cooled)
- 4 tbsp canola oil
- 1 cup milk
- 1 tsp lemon extract
- turbinado sugar
- extra shredded coconut
Instructions
- Preheat oven to 425 degrees. Lightly grease a 12-cup muffin tin, or prepare with muffin wrappers.
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, and coconut. Set aside.
- In a food processor (for maximum lemon flavor), combine the lemon zest and sugar until they are well combined and the sugar is light yellow and fragrant.
- Transfer sugar mixture to a medium bowl. Add the eggs, melted butter, oil, milk, lemon extract, and lemon juice. Mix well.
- Add wet ingredients to dry ingredients and stir until just combined.
- Divide the batter into the 12 muffin cups. They will be almost full.
- Sprinkle the tops with turbinato sugar and more shredded coconut.
- Bake for 5 minutes at 425 degrees. Lower the oven temperature to 350 degrees and continue baking for an additional 14-17 minutes, or until a toothpick comes out clean.
- Allow muffins to cool in the tin for 5-10 minutes before removing to a wire rack to cool completely.
Note: Try adding blueberries next time!