Prep Time : 15 Minutes | Cook Time : 15 Minutes | Total Time : 1 hour | Difficulty : Easy
Hello my lovelies! We haven’t had a muffin for a while. So let’s give ourselves a soft bright springtime hug. Sunny lemon. Soft moist coconut. And a dab of sweet honey. These muffins aren’t a dramatic revelation. They’re kind and comforting. Sometimes we need to take exciting leaps and sometimes we just need to be kind to ourselves. The richness from the coconut and honey belies how little sugar is in these so you’re being kind to yourself in lots of ways. If you’re dairy free just replace the butter with an equal weight of vegetable oil and you’re good to go.
I know I’m supposed to be all decked out for Halloween around here. It’s the holiday that always sneaks up on me. I always intend to do more but at this time of year there seems to be a lot to do and time races by. And to be honest I’m already thinking about Christmas… We’ll be celebrating in a quiet way with a horror film and a spooky meal. We live up a LOT of stairs so we don’t tend to get trick or treaters especially here in NZ where it’s not that big a deal. I hope you all get an appropriate amount of scares and get more treats than tricks.
Heat the oven to 220C (425F). Line a regular muffin pan with paper cases. Toast the coconut in a small pan until golden. As soon as it’s golden tip it out into a cold bowl so it stops cooking.
In a large bowl mix the flour, baking powder, coconut, salt and sugar together.
Melt the butter with the lemon zest and honey. Let it cool for a few minutes just so that it’s not hot.
Whisk the egg into the butter with a fork. Add the milk/coconut milk, vanilla and lemon juice and whisk to combine.
Add the wet ingredients to the dry ingredients and fold until the mixture is just combined.
Divide evenly between the muffin cups and tidy up any drip spots so they don’t burn.
Bake for 15 to 17 minutes until the tops are golden and the muffins spring back when lightly pressed in the centre.
Turn the muffins out onto a wire rack to cool. While the muffins are still warm bush the tops with a warm syrup made by melting together equal amounts of lemon juice and honey. Brush each a couple of times to add necessary lemony sharpness.
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Lemon Coconut + Honey Muffins
Prep Time : 15 mins | Cook Time : 15 mins | Total Time : 1 hour | Difficulty : Easy
Makes : 12 muffins
Soft moist muffins full of rich coconut and sweet honey balanced with tangy lemon.
Ingredients:
- 1/2 cup (45 grams) unsweetened desiccated coconut
- 2 cups (280 grams) all purpose flour
- 4 teaspoons baking powder
- 1/4 cup (50 grams) sugar (or coconut sugar)
- 1/4 teaspoon salt
- 5 + 1/2 tablespoons (75 grams) unsalted butter
- 2 teaspoons finely grated lemon zest
- 1/4 cup (80 grams) honey
- 1 large egg
- 3/4 cup (185 mls) unsweetened coconut milk or full fat milk
- 1 teaspoon vanilla extract
- 1/4 cup (60 mls) lemon juice
To finish:
- 2 tablespoons lemon juice
- 2 tablespoons honey
– If using metric cups, reduce volume measures by 1 tablespoon for every cup of dry or liquid ingredients –
Equipment:
- Regular muffin pan
- Bowls and spoons
Directions:
Heat the oven to 220C (425F). Line a regular muffin pan with paper cases. Toast the coconut in a small pan until golden. As soon as it’s golden tip it out into a cold bowl so it stops cooking.
In a large bowl mix the flour, baking powder, coconut, salt and sugar together.
Melt the butter with the lemon zest and honey. Let it cool for a few minutes just so that it’s not hot.
Whisk the egg into the butter with a fork. Add the milk/coconut milk, vanilla and lemon juice and whisk to combine.
Add the wet ingredients to the dry ingredients and fold until the mixture is just combined.
Divide evenly between the muffin cups and tidy up any drip spots so they don’t burn.
Bake for 15 to 17 minutes until the tops are golden and the muffins spring back when lightly pressed in the centre.
Turn the muffins out onto a wire rack to cool.
While the muffins are still warm bush the tops with a warm syrup made by melting together equal amounts of lemon juice and honey. Brush each a couple of times to add necessary lemony sharpness.
Cook’s Notes:
- To make these muffins dairy free, use an olive oil based spread or vegetable oil instead of butter and measure the same weight into the recipe.
– These muffins are best within 2 days of being made. For longer keeping freeze the muffins in a ziplock bag and warm slightly when you want a snack –
Adapted from Marvellous Muffins by Alison Holst.
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