Lemon Coconut Muffins

Ingredients

1 cup sugar

1/4 cup unsalted butter, at room temperature

1/4 cup extra virgin coconut oil, at room temperature

zest of one large lemon

1 tbsp lime extract

2 large eggs

1 cup buttermilk

2 cups all-purpose flour

1/2 tsp salt

1/2 tsp baking pdr

1/2 tsp baking soda 

 

Preparations

Preheat the oven to 375 degrees F. Grease a 6 cavity jumbo muffin pan.

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. A few small lumps is okay.

Scoop the batter into the jumbo muffin pan, filling each cavity 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.  Let the muffins cool in the muffin tins for at least 5 minutes before transferring to a wire rack to cool completely.

Notes

* Low quality lemon extract smells strong out of the bottle, but when its baked it loses its flavor.  * 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.

 

 

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