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Burst o' Lemon Muffins Recipe

Burst o' Lemon Muffins Recipe photo by Taste of Home

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While I visited my sister in Florida, she baked a batch of these incredible muffins. They have a cake-like texture with sweet coconut and a mouthwatering lemon zing. I went home with the recipe.—Nancy Rader, Columbus, Ohio

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Burst o' Lemon Muffins Recipe

Prep: 15 min. Bake: 20 min.

Yield: 12 Servings

15 20 35

Ingredients

1-3/4 cups all-purpose flour
3/4 cup sugar
1 teaspoon baking powder
3/4 teaspoon baking soda
1/4 teaspoon salt
1 cup (8 ounces) lemon or vanilla yogurt
1 egg
1/3 cup butter, melted
1 to 2 tablespoons grated lemon peel
1 tablespoon lemon juice
1/2 cup flaked coconut
TOPPING:
1/3 cup lemon juice
1/4 cup sugar
1/4 cup flaked coconut, toasted

Directions

In a large bowl, combine the flour, sugar, baking powder, baking soda and salt. In a small bowl, beat the yogurt, egg, butter, lemon peel and lemon juice until smooth; stir into dry ingredients just until moistened. Fold in the coconut.
Fill greased muffin cups two-thirds full. Bake at 400° for 18-22 minutes or until golden brown and toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack.
In a saucepan, combine the lemon juice and sugar; cook and stir over medium heat until sugar is dissolved. Stir in coconut. Using a toothpick, poke 6-8 holes in each muffin. Spoon the coconut mixture over muffins. Serve warm or cool to room temperature. Yield: 1 dozen.

Originally published as Burst o' Lemon Muffins in Taste of Home October/November 1999, p27

Big Batch Baked Goods

We enjoy homemade baked goods for breakfast, but I don’t have time to bake each morning before school. So I devote 1 day a month to making large batches of cinnamon rolls, doughnuts, cream cheese rolls and muffins. I place them in heavy-duty resealable plastic bags labeled with the date. (They freeze for about 2 months.) On busy mornings, it’s a snap to pop a few in the microwave to warm. The kids love the fresh-baked flavor. —Lori T., New London, Texas

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Burst o' Lemon Muffins

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Reviewed on Mar. 02, 2013 by threedee

I followed the recipe exactly the first time I made these muffins, but decided to make a couple of changes for the second round. The second time I omitted the coconut because I felt it was a distraction from the delicate batter. Also I made a simple syrup by boiling 1/2 cup sugar and 1/2 cup water, then added 1/3 cup lemon juice after it cooled for a fresher, more lemon-y glaze.

Reviewed on Jan. 21, 2013 by wasoongu

My eight year-old said, "These are amazing!!!" My six year-old said, "I wish I could have a thousand of these!" :)

Reviewed on Feb. 20, 2012 by JMDC

These are the yummiest muffins I've ever tasted. I added about a cup of fresh blueberries and a bit more lemon Greek yogurt because the batter was dry. They are AMAZING!!!!!