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Burst o' Lemon Muffins

 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, Ohio
12 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 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.
  • In a saucepan, combine the lemon juice and sugar; cook and stir over

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Burst o' Lemon Muffins (continued)

Directions (continued)

  • 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.