½ cup melted butter, cooled
1 ¼ cups flour
¼ teaspoon salt
¼ cup fresh lemon juice
1 teaspoon lemon zest
1 cup full fat Greek-style yogurt, at room temperature is best
1/3 cup granulated sugar
1 large egg, at room temperature is best
1 teaspoon vanilla extract
¾ cup sweetened shredded coconut, divided
Preheat oven to 375°F. Either grease 10 muffin cups with butter or coconut oil, or line them with papers.
Melt butter and set aside to cool.
In a medium bowl, whisk together flour, baking powder and salt. Stir ½ cup shredded coconut. In a separate bowl, whisk together egg, sugar, coconut oil, yogurt, lemon zest, juice, and vanilla. Stir into dry ingredients until just combined. Divide batter among prepared muffin cups then sprinkle the top with remaining 1/4 cup coconut, about 1 to 2 teaspoons on each.
Bake until a tester inserted into the center comes out batter-free, about 20 minutes. Transfer muffins to a rack and let cool.
I got the recipe here.