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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 mouth-watering lemon zing. I went home with the recipe. -Nancy Rader, Columbus, Ohio

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12 Servings
Prep: 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 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.

Burst o' Lemon Muffins published 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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