Ingredients
Scale
- 1 cup All-purpose flour
- 1/2 cup Granulated sugar
- 1/4 cup Unsweetened shredded coconut
- 1 tablespoon Poppy seeds
- 1/2 teaspoon Baking powder
- 1/2 teaspoon Baking soda
- 1/4 teaspoon Salt
- 1/2 cup Buttermilk
- 1/4 cup Vegetable oil
- 1 Large egg
- 1 tablespoon Lemon zest
- 2 tablespoons Lemon juice
- 1 teaspoon Vanilla extract
Instructions
- Preheat the oven to 350°F (175°C).
- Line a muffin tin with paper liners or grease the cups lightly.
- Measure and assemble all ingredients for a smooth workflow.
- Whisk together the flour, sugar, shredded coconut, poppy seeds, baking powder, baking soda, and salt in a large bowl.
- Stir the buttermilk, vegetable oil, egg, lemon zest, lemon juice, and vanilla extract in another bowl until combined.
- Pour the wet ingredients into the dry ingredients and stir until just combined to avoid developing gluten.
- Divide the batter evenly among the muffin cups, filling each about two-thirds full.
- Bake for 15 to 20 minutes, testing by inserting a toothpick into the center until it comes out clean.
- Cool for a few minutes in the tin before transferring to a wire rack to cool completely.
Notes
For best results, use room-temperature ingredients and avoid overmixing to preserve tenderness.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 muffin
- Calories: 190
- Sugar: 10g
- Sodium: 160mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
Keywords: muffins, breakfast, coconut lemon, brunch, baking