Burst o' Lemon Muffins Recipe

5 17 25
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 17 25
Publisher Photo
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
MAKES:
12 servings
TOTAL TIME:
Prep: 15 min. Bake: 20 min.
MAKES:
12 servings
TOTAL TIME:
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 lemon or vanilla yogurt
  • 1 large egg
  • 1/3 cup butter, melted
  • 1 to 2 tablespoons grated lemon zest
  • 1 tablespoon lemon juice
  • 1/2 cup sweetened shredded coconut
  • TOPPING:
  • 1/3 cup lemon juice
  • 1/4 cup sugar
  • 1/4 cup sweetened shredded 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 zest 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 in 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.
Originally published as Burst o' Lemon Muffins in Taste of Home October/November 1999, p27

Nutritional Facts

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

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  • 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 lemon or vanilla yogurt
  • 1 large egg
  • 1/3 cup butter, melted
  • 1 to 2 tablespoons grated lemon zest
  • 1 tablespoon lemon juice
  • 1/2 cup sweetened shredded coconut
  • TOPPING:
  • 1/3 cup lemon juice
  • 1/4 cup sugar
  • 1/4 cup sweetened shredded coconut, toasted
  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 zest 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 in 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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Reviews forBurst o' Lemon Muffins

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MY REVIEW
ladams1221 User ID: 1484868 284918
Reviewed Mar. 11, 2018

"These are scrumptious! The only "change" I made was subbing 8 oz. of sour cream, flavored with 1/4 teaspoon lemon extract & a tablespoon of sugar, for the yogurt, since that's what I had. These were very most, with a fine crumb. I think having one with a bowl of berries would make a fine breakfast. Thanks for such a great recipe!"

MY REVIEW
knollbrookcook User ID: 4057123 282013
Reviewed Jan. 29, 2018

"These were very good. I didn't have lemon yogurt so I added 2 tbsp. of lemon juice to some plain yogurt and that worked just fine. They are more of a dessert muffin than for breakfast and I will definitely make them again."

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

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

MY REVIEW
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."

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

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

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

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

MY REVIEW
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!"

MY REVIEW
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"

MY REVIEW
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."

MY REVIEW
[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!"

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