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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

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.

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