I personally like to call cupcakes “muffins” simply to justify having them for breakfast. After all, it’s a great way to start the day! ;-)
I’m calling these guys “muffins” so you feel good about serving them at your weekend brunch. For even more sweetness, you can serve my Vanilla Fig Preserves with them. And they’ll be perfect after some savory Smoky Chipotle Breakfast Nachos for your main course!
This Coconut Lemon Muffin recipe is bright, sweet, delicious, and gluten-free. I love baking gluten-free when it doesn’t feel as though I’m losing anything in taste or quality. Well, these muffins are wonderful with coconut flour! Coconut and lemon make a superb flavor combination — especially in a dessert.
And yes, it’s Friday. . . which means here it’s Friday Flowers. Today I’m thinking about Impatiens. If you look around your neighborhood you’ll see Impatiens in someone’s yard. They grow year round, in hundreds of different pretty colors. I think they’re particularly cute, just like the muffins are!
1/4 cup finely chopped, candied lemon peels (here’s the recipe)
1/2 cup unsweetened, shredded coconut (not toasted)
2 tablespoons granulated sugar
1/2 cup granulated sugar
1/4 teaspoon salt
1/4 cup (1/2 stick) unsalted butter, melted
1 cup canned, unsweetened coconut milk (whisk the contents of the can before use)
1 tablespoon vanilla extract
1/4 cup lemon juice
2/3 cup coconut flour
1/2 teaspoon baking soda
1/2 cup finely chopped, candied lemon peels (here’s the recipe)
1 cup unsweetened, shredded coconut, toasted
Preheat the oven to 350 degrees F and prepare 2 to 4 mini-muffin pans by lining them with paper muffin/cupcake papers.
To make the topping: in a small bowl, combine the shredded coconut, candied lemon peels and the sugar. Set aside.
To make the batter: in a medium-sized mixing bowl, combine the sugar, salt, melted butter, coconut milk, vanilla and lemon juice. Use a whisk to blend it until smooth. Then gradually whisk in the eggs until they are fully incorporated.
Fold in the coconut flour and baking soda and mix just until blended. Finally, fold in the candied lemon peels and the shredded, toasted coconut.
Fill each muffin cup about 3/4 the way up. Then evenly distribute the topping, making sure to coat each muffin.
Place the muffins in the oven for 20 to 25 minutes. The tops should be golden brown and they should no longer jiggle.
Let them cool in the muffin pans for at least 10 minutes.
You should probably make the Candied Citrus Peels, at least a day ahead of time. And you can make them up to three weeks ahead!
Of course, you can make these as “big” muffins, too. You might even want to skip the topping and frost them! Right?