Ingredients
Equipment
Method
- Preheat your oven to 180°C (350°F) and grease the muffin tin or line it with paper liners.
- In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well combined.
- In a separate bowl, beat the eggs, then add the buttermilk, vegetable oil, lemon zest, and lemon juice. Mix thoroughly.
- Pour the wet ingredients into the dry ingredients and gently fold until just combined. Be careful not to overmix—the batter should be slightly lumpy.
- Gently fold in the coconut flakes until evenly distributed throughout the batter.
- Divide the batter evenly among the muffin cups, filling them about 2/3 full.
- Bake for 18-20 minutes until the muffins are golden brown and a toothpick inserted into the center comes out clean.
- Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
- If desired, dust with powdered sugar and top with fresh berries before serving.
Nutrition
Notes
For a gluten-free option, you can substitute the all-purpose flour with a 1:1 gluten-free flour blend.
Feel free to swap in lime zest and juice for a different citrus twist, or add nuts or chocolate chips for extra flavor.
Store any leftover muffins in an airtight container at room temperature for up to 3 days, or freeze for up to a month. Reheat in the oven for a few minutes before serving for the best texture! Enjoy your baking!
Feel free to swap in lime zest and juice for a different citrus twist, or add nuts or chocolate chips for extra flavor.
Store any leftover muffins in an airtight container at room temperature for up to 3 days, or freeze for up to a month. Reheat in the oven for a few minutes before serving for the best texture! Enjoy your baking!