Vanilla Coconut Lemon Muffins

I have a recipe to share really quick!

I made these muffins for a week-long vacation John and I took. I found a basic muffin recipe online (adding one extra tablespoon of vanilla extract, using canola oil rather than vegetable because that’s what I had, and replacing white sugar with honey), and added the coconut, lemon, and white chocolate chips to liven the muffins a bit. These muffins were my way of using some milk and lemons that we had in the house before leaving for vacation! Another little note–I call these “vanilla” muffins because I used the extra teaspoon of vanilla and because the white chocolate chips kind of melt into the muffins and add even more of a vanilla flavor.




Vanilla Coconut Lemon Muffins

Yield: about a dozen
Prep time: 15-20 minutes
Total time: 30-40 minutes


2 cups all-purpose flour
1/4 tsp salt
1 tbsp baking powder
½ cup honey
1 cup milk
¼ cup canola oil
2 eggs
3 tsp vanilla extract
6 freshly squeezed lemons (+ grated rind)
½-¾ cup white chocolate chips
½ -¾ cups dried coconut flakes


Preheat oven to 425 degrees and line muffin tin with paper liners sprayed with a bit of cooking spray. Sift together flour, salt, and baking powder in a large bowl. In a smaller bowl, stir honey, milk, oil, eggs, lemon juice, and vanilla extract. Add wet ingredient to dry, mixing until just combined. Add white chocolate chips, most of the coconut (saving some for sprinkling on top of the muffins), and lemon rind (also saving some for sprinkling on top of the muffins). Scoop mixture into paper liners, sprinkling with remaining coconut flakes. Bake in the oven for 15 minutes.

Recipe Alterations

Use coconut milk in place of regular milk and use coconut oil instead of canola oil (I was in a hurry and reached for canola rather than coconut oil to avoid having to melt the oil and letting it cool before mixing into the wet ingredients). This would really bring out more of the coconut flavor! Also, when I made this recipe, I forgot to add the lemon rind (because I was in a hurry), but I will definitely use the rind next time.

These are easy to make, and I also love how moist they are. If you try them, let me know what you think!


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s