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

  1. Preheat oven to 425 degrees. Lightly grease a 12-cup muffin tin, or prepare with muffin wrappers.
  2. In a large bowl, whisk together the flour, baking powder, baking soda, salt, and coconut. Set aside.
  3. 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.
  4. Transfer sugar mixture to a medium bowl. Add the eggs, melted butter, oil, milk, lemon extract, and lemon juice. Mix well.
  5. Add wet ingredients to dry ingredients and stir until just combined.
  6. Divide the batter into the 12 muffin cups. They will be almost full.
  7. Sprinkle the tops with turbinato sugar and more shredded coconut.
  8. 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.
  9. 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!

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