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Citrus Coconut Muffins

adapted from Women's Weekly
5 from 1 vote
Servings 16


  • 2 1/2 cups self-rising flour
  • 1 cup granulated sugar
  • 90 grams coconut oil solid
  • zest of 1 lemon finely grated
  • zest of 1 lime finely grated
  • 1 large egg lightly beaten
  • 1 cup coconut milk well shaken
  • 1/3 cup sweetened flaked coconut


  • Preheat oven to 355 degrees Fahrenheit. Line 16 muffin cups with paper liners or grease each cup. Set aside.
  • In a medium bowl, combine the lemon zest, lime zest, egg, and coconut milk. Set aside
  • In a large bowl, combine flour and sugar, cutting in the solid coconut oil with a pastry blender.
  • Fold the milk mixture into the flour, mixing until just combined.
  • Using a medium cookie scoop, portion out batter into prepared muffin tray and sprinkle with shredded coconut.
  • Bake for 25 mins.
  • Cool on a wire rack for 5-10 minutes. Serve warm.