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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
  • Total Time
    Prep: 15 min. Bake: 20 min.
  • Makes
    1 dozen


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


  • 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.
Nutrition 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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  • Serena
    Jun 18, 2020

    This is a really great recipe and I made delicious muffins. They’re kind of like pound cake. I added 2 tbsp lemon juice to the yogurt to make it “lemon yogurt” and 2 more tbsp lemon juice for that extra lemony flavour. Still didn’t have enough lemon flavour so next time I’ll be adding a few more tbsp and extra zest. I also added 3 tbsp of vegetable oil so it’d be extra moist. And it was delicious, moist, melt in your mouth lemony goodness!

  • preachermom
    Jun 2, 2018

    Love, love, love these! They have been appearing regularly at our house.

  • ladams1221
    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!

  • knollbrookcook
    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.

  • 2124arizona
    Jun 26, 2017

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

    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
    Sep 25, 2014

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

  • martylb
    Jun 15, 2014

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

  • angelasandoval
    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
    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