Burst o’ Lemon Muffins

Name: Burst o' Lemon Muffins
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 1 dozen.
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

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

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.

Nutrition Facts

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

Originally published as Burst o' Lemon Muffins in Taste of Home October/November 1999

Reviews

Click stars to rate

Average Rating:

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!!
AMANDALEEANN

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
DeliciouslyResourceful_Gina

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.