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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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5 13 21
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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

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

Nutritional Facts

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

Directions

  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


Reviews for Burst o' Lemon Muffins

AVERAGE RATING
(21)
RATING DISTRIBUTION
5 Star
 (19)
4 Star
 (1)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
NanZim
Reviewed Sep. 25, 2014

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

MY REVIEW
martylb
Reviewed Jun. 15, 2014

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

MY REVIEW
angelasandoval
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!"

MY REVIEW
kmonster
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"

MY REVIEW
DeliciouslyResourceful_Gina
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."

MY REVIEW
matteliz@swbell.net
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!"

MY REVIEW
kramerstacey15
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!"

MY REVIEW
threedee
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."

MY REVIEW
wasoongu
Reviewed Jan. 21, 2013

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

MY REVIEW
JMDC
Reviewed Feb. 20, 2012

"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!!!!!"

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