Burst o' Lemon Muffins
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, Ohio12 ServingsPrep: 15 min. Bake: 20 min.
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