Lemon Coconut Muffins
Servings 6 Jumbo muffins
Ingredients
- 1 cup sugar
- 1/4 cup unsalted butter room temperature
- 1/4 cup coconut oil good quality
- lemon zest from one lemon
- 1 tbs lemon extract good quality (see note)
- 2 large eggs
- 1 cup buttermilk
- 2 cups all-purpose flour
- 1/2 tsp salt
- 1/2 tsp baking powder
- 1/2 tsp baking soda
Instructions
- Preheat the oven to 375 degrees F.
- In a large mixing bowl, cream the butter, coconut oil and sugar until fluffy.
- Add the zest, extract, eggs, and buttermilk and beat just until combined.
- In a separate bowl, sift the flour, baking powder, baking soda, and salt.
- Add the flour mixture to the wet mixture and beat just until combined, being careful not to over-beat. Some lumps of flour will remain, and that's okay.
- Scoop the batter into 6 greased jumbo muffin tins, filling them about ¾ full.
- Bake for about 25 minutes or until a toothpick inserted into the middle of a muffin comes out clean but moist. Be careful not to over-bake or the muffins will be dry.
Notes
Low quality lemon extract smells strong out of the bottle, but when it is baked it loses its flavor. Either use high-quality lemon extract or double up on the low-grade stuff.
Optional: Combine some extract lemon zest with some sugar and sprinkle over the filled muffin tins before baking. You can also sprinkle with some flaked coconut.
Optional: I personally prefer the dominant flavor to be lemon, but if you really want even more coconut flavor, you can add a teaspoon of coconut extract as well.