Description
These muffins get a double dose of lemon with both zest and extract and swap out some of the butter for coconut oil to add another dimension of flavor.
Ingredients
Units
Scale
- 1 cup (200 g) sugar
- 1/4 cup (55 g) unsalted butter, at room temperature
- 1/4 cup (60 ml) good quality coconut oil
- Zest of one large lemon
- 1 tbsp good quality lemon extract (see note)
- 2 large eggs
- 1 cup (240 ml) buttermilk
- 2 cups (240 g) all-purpose flour
- 1/2 tsp salt
- 1/2 tsp baking powder
- 1/2 tsp baking soda
Instructions
- 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 3/4 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.
Notes
- Low quality lemon extract smells strong out of the bottle, but when its baked it loses its flavor.
- Either use high quality lemon extract or double up on the low-grade stuff.
- Optional: Combine some extract lemon zest with some sugar and sprinkle over the filled muffin tins before baking.
- You can also sprinkle with some flaked coconut.
- Optional: I personally prefer the dominant flavor to be lemon, but if you really want even more coconut flavor, you can add a teaspoon of coconut extract as well.
- Prep Time: 15 mins
- Cook Time: 25 mins
- Category: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 420