Burst o' Lemon Muffins Recipe
Burst o' Lemon Muffins Recipe photo by Taste of Home
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Burst o' Lemon Muffins Recipe

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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
TOTAL TIME: Prep: 15 min. Bake: 20 min.
MAKES:12 servings
TOTAL TIME: Prep: 15 min. Bake: 20 min.
MAKES: 12 servings


  • 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 sweetened shredded coconut
  • 1/3 cup lemon juice
  • 1/4 cup sugar
  • 1/4 cup sweetened shredded coconut, toasted

Nutritional Facts

1 each: 232 calories, 8g fat (6g saturated fat), 33mg cholesterol, 246mg sodium, 37g carbohydrate (21g sugars, 1g fiber), 4g protein.


  1. 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.
  2. Fill paper-lined 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.
  3. 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

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2124arizona User ID: 845443 268516
Reviewed Jun. 26, 2017

"We love the refreshing taste of lemon and coconut here. Will fix these again!!"

AMANDALEEANN User ID: 6377446 260138
Reviewed Jan. 23, 2017

"These were very tasty. I think I will try them without toasting the coconut next time. I love coconut, but toasted made it a bit overwhelming for me. I will make them again."

NanZim User ID: 3929200 71650
Reviewed Sep. 25, 2014

"These are very flavorful. I think they can also be served as a light dessert."

martylb User ID: 1456305 50403
Reviewed Jun. 15, 2014

"These are a very delicious muffin. Love the addition of coconut. Will definitely make again."

angelasandoval User ID: 2401339 36229
Reviewed Jun. 2, 2014

"Amazing! Made exactly as directed, using vanilla yogurt. Beautiful silky crumb and nice slightly tart kick from the glaze. Will be making these often!"

kmonster User ID: 6670431 36228
Reviewed Mar. 25, 2014

"Omg I love these! So easy and so delicious. I hate coconut so I just omit it and use a simple syrup glaze with fresh lemon juice for a topping,. They are wonderful and I highly recommend"

DeliciouslyResourceful_Gina User ID: 4938423 50402
Reviewed Mar. 21, 2014

"Delicious! easy but still seem special. I used a 6 oz. cup of coconut yogurt and a little milk so both together were 8 oz."

[email protected] User ID: 77962 70285
Reviewed Feb. 24, 2014

"Gloriously lemon-y. I would make again. I think I upped the lemon peel a bit; just kept grating till I had a nice pile!"

kramerstacey15 User ID: 5709757 50400
Reviewed Jun. 10, 2013

"This recipe is a weekend breakfast staple in my house and it is my favorite muffin recipe. I always use a 6 ounce lemon yougurt because I have never found an 8 ounce. I just add a little milk to make sure it's not too dry. I have never had a bad result. Absolutely love them!"

threedee User ID: 6766655 70101
Reviewed Mar. 2, 2013

"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."

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