Tuesday, April 9, 2013

Coconut Lemon Muffins


 These muffins loaded with coconut and lemony goodness is just the right thing to celebrate spring! It is spring although it sure doesn't look or feel like it here! For a more decadent muffin drizzle with lemon glaze while muffins are still warm.

  • 1/4 cup butter, softened
  • 2/3 cup sugar
  • 1 egg
  • Zest of 2 medium sized lemons, finely grated
  • 1 1/2 cups sour cream
  • 2 cups flour
  • 3/4 cup coconut, flaked
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup extra coconut for topping
  1. Cream together softened butter, and sugar. Stir in egg, lemon zest, and sour cream.
  2. In a separate bowl whisk together flour, 3/4 cup coconut, baking powder, and salt.
  3. Add creamed mixture into dry ingredients and stir only until combined.
  4. Scoop batter into greased muffin cups.
  5. Top with extra coconut.
  6. Bake in 375┬║ oven for 25 minutes or until toothpick inserted comes out clean.
  7. Yields: 12 muffin
Glaze:
  • 1 cup icing sugar
  • 3 tablespoons lemon juice
  1. Mix until smooth.


    21 comments:

    1. Wow!! My eldest granddaughter will love-love-love these! Thank you for sharing.

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    2. How beautiful, Betty. I may need to bake these today :)

      Blessings to All,
      Anna (Toronto)

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      1. Made these today...it was the sour cream that sold me. The sour cream ensures a tender muffin, every time. This is an absolute keeper! Thank you for sharing, Betty.

        Anna (Toronto)

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      2. Thank you Anna. I too love to bake with sour cream, we love the tender wonderful flavor of this muffin.

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    3. These look soooo good!!
      Have printed and will make soon

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    4. wow...these are real muffins. Delicious :-)

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    5. These are so beautiful, they look more like dessert than breakfast but I will be trying them for sure!

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    6. Those look amazing! Thanks to your blog I'm actually learning to cook and my husband loves it! Thank you! You should have a cook book or 5!

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      1. Our first cookbook hit the shelves in 2011 and our second one is coming May 1, 2013.

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    7. Tried these this afternoon - wonderful! Moist and full of flavour ... thanks for sharing! :)

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      1. Thank you for letting us know. My husband and I especially loved the coconut and lemon combo!

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    8. Have you ever seen pre grated lemon zest? Just wondering...they have it in Holland, if they have it here it makes using it so much easier:)

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    9. Hi, I am bit concern in the amount of sour cream and butter... there should be a healthy version of this?? if not I can see it but not eat it.

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    10. I made these today and they are super delicious. Used low-fat sour cream.

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    11. I have no idea what I did wrong, mine came out dry and crumbly. I used low-fat sour cream and 1/2 coconut flour and 1/2 regular flour. I ended up throwing out the entire batch, any ideas????

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      Replies
      1. Cathy..I haven't tried coconut flour in baking but Google tells me that coconut flour does not perform like regular flour. Baked goods can be dense and dry. Apparently it is quite absorbent and you should substitute 1/4 to a 1/3 cup coconut flour to regular flour. My suggestion would be to google coconut flour and see how it is best used. Hope you have success next time!

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      2. Cathy..I meant to say 1/4 to 1/3 cup coconut flour to 1 cup regular flour.

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      3. Thanks, I thought it would be fun to try, guess I better do more research next time before I try new 'flour' projects. Thanks Betty!

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    12. My batter was super thick!! The only that I did differently was that I subbed Greek yogurt for sour cream. Could that have made the difference or is it suppose to be super thick?
      Thx

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      1. My batter was thick but not super thick, maybe the yogurt made the difference.

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