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Home » Breakfast » Muffins » Lemon Coconut Pound Cake Muffins

Lemon Coconut Pound Cake Muffins

Created: March 13, 2014 Updated: March 23, 2023 by Lyuba Brooke 25 Comments

10.5K shares
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These are delicious, sunny muffins that I can’t wait to share with you! They are soft Lemon Pound Cake Muffins with a hint of coconut and topped with aromatic lemon glaze!

Coconut Lemon Pound Cake Muffins 3 from willcookforsmiles.com #muffin #lemon #poundcake

These beautiful Spring muffins are light, airy and bursting with flavor. The look and taste of these muffins would definitely put you in a sunny mood! I loved the idea of making muffins out of a pound cake, it’s like having an individual lemon pound cakes topped with lemon glaze. They are so perfect as breakfast or as a dessert. Eat them whenever you want!

Coconut Lemon Pound Cake Muffins from willcookforsmiles.com #muffin #lemon #poundcake

Guess what, I also used Coconut milk to make these pound cake muffins!

The second I saw it at the store, I knew I had to try it. It was great in baking and I’ve been trying it with everything ever since. I love it in my morning coffee and with cake. (Oh, just wait till I share the cake this week!) It’s light in flavor and has a hint of coconut. It also has only 80 calories.

Coconut Lemon Pound Cake Muffins 2 from willcookforsmiles.com #muffin #lemon #poundcake

 

Lemon Coconut Pound Cake Muffins

They are soft Lemon Pound Cake Muffins with a hint of coconut and topped with aromatic lemon glaze!
5 from 1 vote
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Course: Dessert
Cuisine: American
Prep Time: 10 minutes
Cook Time: 18 minutes
Total Time: 28 minutes
Servings: 12 muffins
Calories: 268kcal
Author: Lyuba Brooke

Ingredients

  • Muffins:
  • 3 eggs
  • 1/2 cup Coconutmilk
  • 1 tsp vanilla extract
  • 1 1/2 cups cake flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 3/4 cup sugar
  • 12 Tbsp unsalted butter room temperature
  • Zest off of one medium lemon
  • 2 Tbsp fresh lemon juice
  • Glaze:
  • 1 1/2 Tbsp Coconutmilk hot
  • 2/3 cup powdered sugar
  • 1 tsp lemon zest
  • Topping:
  • Coconut Flakes

Instructions

  • Preheat the oven to 350. Grease a 12-cup muffin pan.
  • In a medium bowl, whisk together eggs, coconutmilk and vanilla. Set aside.
  • In a bowl of an electric mixer (or in a separate bowl using hand mixer)…sift the flour baking powder and baking soda. Add the sugar and salt. Mix the dry ingredients on low for about 30 seconds (until well combined).
  • Add the butter and half of the egg mixture. Mix on low until just combined. Scrape the sides and bottom. Change the speed to medium and beat for about a minute. The batter will start get light and airy.
  • Add the other half of the egg mixture slowly, in two batches, beating for about 30 seconds after each addition. While it's beating, pour in the lemon juice and add the lemon zest. The cake batter will be light and fluffy at that point.
  • Divide the batter among the muffin cups and bake for 18-20 minutes. Do a toothpick test at 18 minutes to see if it's done.
  • To prepare the glaze, mix powder sugar and lemon zest together. Heat up the coconutmilk and stir it into the sugar mixture. Stir until smooth.
  • Pour some of the glaze over the muffins and sprinkle with coconut flakes.

Nutrition

Calories: 268kcal | Carbohydrates: 31g | Protein: 4g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 71mg | Sodium: 113mg | Potassium: 92mg | Fiber: 0.4g | Sugar: 19g | Vitamin A: 410IU | Vitamin C: 1mg | Calcium: 29mg | Iron: 1mg
Tried this recipe?Mention @willcookforsmiles and tag #willcookforsmiles

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LYUBA

ABOUT LYUBA

I’m Lyuba Brooke, mother of 2, the cook, recipe developer, photographer, and author behind willcookforsmiles.com. I share many classic and original recipes, cooking tips, and tutorials. My passion is sharing delicious meals for everyone to try. Read more...

10.5K shares

Filed Under: Dessert, Muffins

All images and text ©Lyubov Brooke for ©Will Cook For Smiles. Please do not use my images without prior permission. If using my posts in collections and features, please link back to this post for the recipe. Disclaimer: Nutrition information shown is not guaranteed to be 100% accurate as most ingredients and brands have variations.

Comments

  1. Helene says

    September 5, 2020 at 8:26 am

    5 stars
    I have made those muffins every week for the last month and every time I go to visit someone. They are super delicious! Thanks for the recipe!!!

    Reply
    • LyubaB says

      September 6, 2020 at 9:58 am

      I love hearing this and I am so happy you like them! Thanks for stopping by to let me know! 🙂

      Reply
  2. Liver Detox says

    July 18, 2017 at 8:42 am

    There are no doubt many Lemon Coconut Pound Cake Muffins Blogs, also I have been following this blog from willcookforsmiles & it is really very nice to learn more about Lemon Coconut Pound Cake Muffins here.

    Reply
  3. DJ says

    April 2, 2014 at 8:45 pm

    Would the Silk Coconut milk be a different texture/thickness/what-have-you than regular coconut milk? I’m thinking in terms of a substitution here.

    Reply
    • lyuba says

      April 2, 2014 at 8:56 pm

      No, DJ, it shouldn’t make much difference. I’m sure that you can even use fresh coconut milk.

      Reply
      • DJ says

        April 2, 2014 at 9:05 pm

        Thanks, I didn’t think it would, but you never know. 🙂 I can see these in my oven soon. Thanks for sharing.

        Reply
        • lyuba says

          April 2, 2014 at 9:06 pm

          It’s my pleasure! I hope you love them as much as we did!

          Reply
  4. Kelly says

    March 16, 2014 at 5:17 am

    These muffins look amazing Lyuba! I had no idea Silk made coconut milk – gonna look out for that next time 🙂 I am such a sucker for lemon and coconut and that coconut glaze looks mouthwatering!

    Reply
    • lyuba says

      March 16, 2014 at 11:41 am

      Thank you, Kelly 🙂

      Reply
  5. Emily @ It Bakes Me Happy says

    March 15, 2014 at 10:06 am

    Lemon and coconut, these look divine Lyuba!

    Reply
    • lyuba says

      March 16, 2014 at 11:37 am

      Thank you, Emily 🙂

      Reply
  6. Samantha @ Five Heart Home says

    March 15, 2014 at 9:47 am

    I love baking with coconut milk…these sound delicious, Lyuba! And pound cake anything is wonderful…how clever to bake it into muffins!

    Reply
    • lyuba says

      March 16, 2014 at 11:37 am

      Thank you so much, Samantha!!

      Reply
  7. Jenna says

    March 15, 2014 at 8:57 am

    These look so good Lyuba and I will be on the lookout for Coconut Silk! Thanks so much!

    Reply
    • lyuba says

      March 16, 2014 at 11:36 am

      Thank you, Jenna 🙂

      Reply
  8. Elizabeth @ Confessions of a Baking Queen says

    March 14, 2014 at 2:03 am

    Love that you used coconut milk in these, they look like the perfect pound cake muffins!

    Reply
    • lyuba says

      March 14, 2014 at 11:43 am

      Thank you so much, Elizabeth!

      Reply
  9. Mary Frances says

    March 13, 2014 at 4:37 pm

    I’ve always heard great things about Silk coconut milk. I’ve stuck with almond, but these are convincing me to branch out. Loving all the spring colors and flavors! They make me happy just looking at them – I can only imagine what tasting one would do 🙂

    Reply
    • lyuba says

      March 14, 2014 at 11:42 am

      I really liked the coconut and the lightness of it! Thank you so much, Mary!

      Reply

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Well, hey there!

I’m Lyuba Brooke, mother of 2, the cook, recipe developer, photographer, and author behind willcookforsmiles.com. I share many classic and original recipes, cooking tips, and tutorials. My passion is sharing delicious meals for everyone to try. Read More.

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