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Monday Breakfast Series: Lemon Coconut Muffins

ByStephie

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Up to this point, I have done a pretty good job of presenting you with healthy breakfast recipes for the Monday Breakfast Series.

I can’t really say that this is one of those healthy recipes. But have you ever just had a craving for something and you can’t shake it until you have whatever it is?

That’s kind of what happened with these muffins. I had the idea for them one day and knew I wouldn’t be able to stop thinking about them until I made them. Somehow I just knew that the delicate flavors of coconut and lemon would pair perfectly in a muffin.

I’m not gonna lie…I was right.

And so, here we are. It’s Monday, it’s time for breakfast, and my offering this week is not exactly healthy but…well…sometimes you just need to indulge a little bit. Right?

And if you make these and feed the majority of them to your coworkers, then it totally justifies them and they’re not a big deal at all! Not that I would ever do anything like that… =)

Lemon Coconut Muffins

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Ingredients
  

  • 2 cups flour*
  • 1/4 cup packed brown sugar
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 eggs slightly beaten
  • 3/4 cup coconut milk I used lite, but regular would be fine
  • 2 tablespoons vegetable oil coconut oil would be super appropriate here if you have it
  • 3/4 cup lemon curd
  • 3/4 cup shredded coconut + additional for topping

Instructions
 

  • Preheat oven to 400 degrees. Spray a muffin tin with nonstick spray or line with baking cups.
  • In a medium bowl, combine flour, sugar, baking powder, baking soda and salt. Make a well in the center of the mixture and set aside.
  • In a separate bowl, whisk together coconut milk, eggs, oil and lemon curd until smooth. Add to dry ingredients and stir just until combined. Fold in shredded coconut.
  • Spoon batter into prepared muffin tin. Top with shredded coconut. Bake for 15-18 minutes for regular-sized muffins (10-12 minutes for mini muffins), or until a toothpick inserted in the center comes out clean.

Notes

*I considered using part whole wheat flour here, but I ultimately landed on using all all-purpose flour so as not to overpower the delicate flavors of the coconut milk and the lemon curd.
Tried this recipe?Let us know how it was!

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6 Comments

  1. I just used coconut milk in a baked good recently. I was amazed at what it did for the texture! These muffins do look delicious-coconut and lemon do make a great pair. Saving this recipe-thanks for sharing. Tempting picture here.

    Reply

    1. I almost did! I had to take them in to work the next morning to keep from inhaling all of them at once. Better everyone else eat them than me… =P

      Reply