Lemon Coconut Muffins
Light, fluffy, and secretly nourishing
You know those mornings when you want to feel like the kind of person who has it all together—but you’re also not waking up at 5 a.m. to bake from scratch? That’s where these Lemon Coconut Muffins come in.
They’re effortlessly cozy. Quietly nourishing. Just sweet enough to pair with your morning coffee and still feel like a treat. We’re using real ingredients—Greek yogurt, coconut oil, maple syrup, and unsweetened coconut flakes—so they’re actually good for you, but no one needs to know that part unless you want to brag. And if you want to take them up a notch, a drizzle of lemon-honey glaze adds a golden glow and just the right amount of citrus sparkle. A soft, sun-kissed finish for something already special.
Whether you’re hosting friends for brunch or just hosting yourself on a slow morning, these muffins are here for it.
🥥 What You’ll Need (Makes 12 Muffins):
Dry:
¾ cup all-purpose flour
3 tablespoons coconut flour
1½ teaspoons baking powder
¼ teaspoon salt
¾ cup unsweetened coconut flakes, divided
Wet:
½ cup virgin coconut oil, melted (or butter)
1 cup low-fat Greek yogurt or blended cottage cheese
⅓ cup honey (can sub for coconut sugar or sweetener of choice)
2 large eggs
1 teaspoon vanilla extract
Zest of 1 lemon
2 tablespoons fresh lemon juice
3 tablespoons water or milk (coconut milk for extra coconut flavor!)
Optional: Lemon Honey Glaze (see below)
🧁 Instructions
Preheat your oven to 350°F (175°C) and line a muffin tin with 12 liners.
In a medium bowl, whisk together the dry ingredients: all-purpose flour, coconut flour, baking powder, salt, and ½ cup of the coconut flakes.
In another bowl, whisk the wet ingredients: melted coconut oil, yogurt, maple syrup, eggs, vanilla extract, lemon zest, lemon juice, and water or milk. Mix until smooth and well combined.
Pour the wet mixture into the dry and stir until just combined—be careful not to overmix. The batter will be thick but scoopable.
Divide the batter evenly among the muffin liners, filling each about ¾ full. Sprinkle the remaining ¼ cup of coconut flakes over the tops for a toasty finish.
Bake for 20–25 minutes, or until the tops are golden and a toothpick inserted into the center comes out clean.
Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely. Serve warm, or store in an airtight container for a tender, citrus-kissed treat throughout the week.
🍋 Optional Lemon-Honey Glaze (for an extra golden glow)
In a small bowl, whisk together:
2 tbsp honey (liquid or gently warmed)
1 tbsp fresh lemon juice
1 tbsp melted coconut oil
Drizzle over cooled muffins and finish with a light sprinkle of lemon zest (½–1 tsp) for brightness and beauty.
Host Mode Tips ✨
These muffins freeze well—just let thaw and pop one in the oven for a quick, warm snack.
Serve them with fresh fruit, a smear of lemon curd, or alongside yogurt of your choice.
Hosting brunch? These look darling in a basket lined with linen and paired with tropical fruit and iced coffee.
Put your Host Mode On, and let the scent of warm coconut fill your kitchen. If you make these, tag @hostmodeon—I’d love to see them on your table. 🌸