I used Coconut Oil in these instead of utilizing butter and the results are amazing! There’s something about the mix of coconut and lemon that is hard to resist, fresh and tropical and just so irresistible.
Now all that’s left to do is sit back, sip on a cup of mint tea, grab a Coconut Lemon Muffin and let the sunshine in. Simple. 
Lemon Muffins With Coconut Oil
- Total Time: 29 mins
- Yield: 12 1x
Description
Nothing says spring more than lemons right? There’s something about the mix of coconut and lemon that is hard to resist, fresh and tropical.
Ingredients
- 1/2 cup + 2 tbsp (150 ml) Coconut Oil (Solid)
- 1/2 cup + 2 tbsp (150 ml) Sugar
- 1 1/2 tbsp (22 ml) Lemon Zest
- 2 Eggs
- 1/2 cup (120 ml) Sour Cream
- 1/2 cup (120 ml) Lemon Juice
- 1 1/2 cup (360 ml) All Purpose Flour
- 1 tsp Baking Powder
Instructions
- Preheat oven to 375F (180C) and line a 12-cup muffin baking sheet with paper muffin cups (or you can brush the baking sheet with some oil)
- In a mixer bowl beat the coconut oil, sugar and lemon zest until you get a fluffy mix
- Add in the eggs, sour cream and lemon juice and mix until you get an even cake batter
- Add in the flour and baking powder and mix well until the batter is even and has no lumps in it
- Using a large spoon, divide the batter between the 12 muffin cups and bake in the preheated oven for 25 minutes or until golden brown on top and a cake tester inserted, comes out dry
- Prep Time: 5 mins
- Cook Time: 24 mins
- Category: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 240
If You Liked This Recipe, You’ll Love These
- No-Churn Coconut-Lemon Ice Cream
- Blueberry Ricotta Muffins with Lemon Sugar Topping
- Blackberry Rosemary Corn Muffins
- Perfect Lemon Cake with Lemon Syrup
Frequently Asked Questions
Does the coconut oil need to be solid or melted for this recipe?
The recipe calls for solid coconut oil — ½ cup + 2 tbsp (150 ml) — beaten together with the sugar and lemon zest at the start. Using it solid allows it to cream with the sugar similar to softened butter, trapping air and helping the muffins rise evenly in 25 minutes at 375°F (180°C).
Why does this recipe use sour cream?
The ½ cup of sour cream (rather than milk or buttermilk) contributes fat and acidity, keeping the muffins moist and giving the crumb a tender texture. Its thick consistency also makes the batter denser than a liquid would, which suits the coconut oil base.
Could these be made into a Loaf or square cake ? Just wondering??? The recipe looks sooooo yummy !