Side Pannel
Easy Lemon Coconut Muffins
Easy Lemon Coconut Muffins
- Recipe Submitted by maryjosh on 03/06/2019
Ingredients List
- 1 cup sugar
- ¼ cup unsalted butter, at room temperature
- ¼ cup good quality coconut oil
- Zest of one large lemon
- 1 tablespoon good quality lemon extract (see note)
- 2 large eggs
- 1 cup buttermilk
- 2 cups all-purpose flour
- ½ teaspoon salt
- ½ teaspoon baking powder
- ½ teaspoon baking soda
Directions
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.
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.
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