Coconut Lemon Syrup Muffins

Brighten your day with these irresistible Coconut Lemon Syrup Muffins, a delightful fusion of tropical sweetness and zesty citrus. These muffins boast a tender, fluffy crumb thanks to the perfect balance of shredded coconut and lemon zest, while a drizzle of homemade lemon syrup infuses each bite with bold, tangy flavor. Quick and easy to make, they come together in just 15 minutes of prep, making them ideal for brunch spreads, afternoon snacks, or dessert. Top them with a sprinkle of toasted coconut for an added crunch that’s sure to impress. Bursting with vibrant flavor and topped off with a glossy, syrupy finish, these muffins are a sweet retreat for any occasion. Perfect for coconut and lemon lovers alike, these treats are a must-try for your baking repertoire!

Nutriscore Rating: 43/100

Prep Time:15 mins

Cook Time:18 mins

Total Time:33 mins

Servings: 12

Ingredients

• 2 cups All-purpose flour
• 2 teaspoons Baking powder
• 0.5 teaspoons Salt
• 0.75 cups Granulated sugar
• 0.5 cups Unsalted butter, melted and slightly cooled
• 0.75 cups Milk
• 2 units Eggs, large
• 1 teaspoons Vanilla extract
• 1 tablespoons Lemon zest
• 0.5 cups Shredded coconut, sweetened
• 0.25 cups Fresh lemon juice (for syrup)
• 0.25 cups Granulated sugar (for syrup)
• 0.25 cups Shredded coconut, toasted (for topping, optional)

Directions

Step 1

Preheat your oven to 375°F (190°C) and line a standard 12-cup muffin tin with paper liners or lightly grease it.

Step 2

In a large mixing bowl, whisk together the flour, baking powder, salt, and granulated sugar until evenly combined.

Step 3

In a separate medium-sized bowl, whisk together the melted butter, milk, eggs, vanilla extract, and lemon zest until smooth.

Step 4

Add the wet ingredients to the dry ingredients and stir gently until just combined. Be careful not to overmix; the batter should be slightly lumpy.

Step 5

Fold in the shredded coconut, ensuring it is evenly distributed throughout the batter.

Step 6

Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.

Step 7

Bake in the preheated oven for 16-18 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

Step 8

While the muffins are baking, prepare the syrup by combining the lemon juice and granulated sugar in a small saucepan. Heat over medium-low heat, stirring occasionally, until the sugar has dissolved completely. Remove from heat and set aside.

Step 9

When the muffins are done baking, remove them from the oven and let them cool in the tin for 5 minutes. While they are still warm, use a skewer or toothpick to poke several small holes in the top of each muffin.

Step 10

Spoon the warm lemon syrup evenly over each muffin, allowing it to soak in through the holes.

Step 11

If desired, sprinkle the tops of the muffins with toasted shredded coconut for extra texture and flavor.

Step 12

Allow the muffins to cool completely on a wire rack before serving. Enjoy!

Nutrition Facts

Serving size	(1110.4g)

Amount per serving	% Daily Value*
Calories	3805.6

Total Fat 181.1g	0%
Saturated Fat 127.2g	0%
Polyunsaturated Fat 0.1g
Cholesterol 646.8mg	0%
Sodium 2342.0mg	0%
Total Carbohydrate 502.8g	0%
Dietary Fiber 22.4g	0%
Total Sugars 265.8g
Protein 51.5g	0%

Vitamin D 160.5IU	0%
Calcium 382.9mg	0%
Iron 16.4mg	0%
Potassium 1254.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 42.4%

Protein: 5.4%

Carbs: 52.3%