Burst O’ Lemon Muffins

Burst O’ Lemon Muffins

  • Prep Time: 25 mins
  • Total Time: 43 mins
  • Yield: 12muffins

    • About This Recipe

    “Only try these if you love lemon as they are pretty intense. I used the grater on the zest of one lemon and it was no where near 1-2 tbsbut I think it was plenty. We liked them but my son preferred his without the glaze. I’d like to try the glaze with confectioners sugar and try the muffins with vanilla yogurt some time.”

    Ingredients

  • 1 3/4 cupsall-purpose flour
  • 3/4 cupsugar
  • 1teaspoonbaking powder
  • 3/4 teaspoonbaking soda
  • 1/4 teaspoonsalt
  • 1cup lemon yogurt (8 ounces) or 1cupvanilla yogurt( 8 ounces)
  • 1egg
  • 1/3 cup butter or 1/3 cupmargarine, melted
  • 1 -2tablespoonlemon zest, grated
  • 1tablespoonlemon juice
  • 1/2 cupcoconut, flaked

    • Topping

  • 1/3 cuplemon juice
  • 1/4 cupsugar
  • 1/4 cupflaked coconut, toasted

    • Directions

  • In a large bowl, combine the flour, sugar, baking powder, baking soda and salt. In another 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 greased muffin cups two-thirds full.
  • Bake at 400°F for 18-22 minutes or until golden brown and muffins test done. Cool for 5 minutes before removing from pan to wire rack.
  • In a saucepan, combine the lemon juice and sugar; cook and stir until sugar is dissolved.
  • Stir in coconut. Using a toothpick, poke 6-8 holes each muffin.
  • Spoon the coconut mixture over muffins.
  • Serve warm or cool to room temperature.
  • We have found we prefer them cooled as the lemon flavor isn’t as overwhelming once they reach room temperature.

    • Reviews

  • “These were real lemoney. Kinda too much for me but my kids and neighbor loved them. I give it a 4 star but Its a high 4 star :)”

  • “I have tried these with different yogurts and added fruit. Outstanding. I I have tried cut up dried mango and mango yogurt, raspberries use most firm berries you can find so will not be mushy and raspberrie yogurt blackberries cut up and blackberrie yogurt. when I added fruit I omitted coconut always moist and delicious”

  • “Overall, it is a very light, moist muffin. I used vanilla yogurt and left out the coconut. I added a few strawberries. I dont think I used enough lemon zest (only one tablespoon). Being a lemon lover next time I will use lemon yogurt and add a little extra lemon juice. For the topping I didn’t used coconut or sugar. Instead I used some honey and lemon juice. There are a lot of different things you can add to this recipe and still come out with something delicous”

  • “Excellent muffins!They are very light and fluffy with a great taste.I used half whole wheat and half all purpose flour.I omitted the glaze and also added 1/2 tsp vanilla,lemon and coconut extracts to the batter.Love these very much!”

  • “Delicious!Very moist & flavourful!!We loved the lemon/coconut combo.I used vanilla yogurt so we found the amount of lemon flavour to be perfect!!”

  • “I actually didn’t get as MUCH lemon as I wanted out of these….I will definitely try the lemon yogurt next time.They were delicious, nonetheless.”

  • “These were nice and lemony.They were also moist.I used plain yogurt, because that is what I could get (I live in China).I also left out the coconut (again, in China).It worked fine, although I’m sure that the coconut adds extra texture and flavor mine didn’t have.”

  • “I’ve been meaning to try these since I saw it in TOH, but never got around to it.My loss!These were very tasty and moist and my family loved the lemony flavor.”

  • “Wow! These are really wonderful. We enjoyed the blending of theintense lemon with the toasted coconut. I used banana yogurt, it was all I had at home and I also toasted all of the coconut. Marg thank you so much for this keeper.”

  • “wow these are lemony and good i made them here at the hope lodge and they didnt stay very long i didnt add lemon zest cause i didnt have itand they turned out great also be careful of the sauce i was to generous at 1st thanks for posting dee”

  • “Decided to follow your son’s preferance, partially due to the fact that I was nearly out of coconut, and left off the glaze on these.Still turned out great and quite lemony!Followed the recipe, with a few subs- used whole wheat pastry flour for the flour and buttermilk rather than yogurt.Turned out great and moist.Lovely lemony flavor- I really enjoyed the texture of the coconut and I really felt that it absorbed the lemon flavor very well.Very tender… all around a great muffin!Thanks, Marj! :)”

  • “Made these using vanilla yoghurt. Tangy, tasty and delicious. Will be using this recipe on a regular basis.”

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