Name: Burst o' Lemon Muffins
Prep time: 15 min
Cook time: 15 min
Yield: 1
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, room temperature -; 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 -

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Burst o' Lemon Muffins

1. 1-3/4 cups all-purpose flour -

2. 3/4 cup sugar -

3. 1 teaspoon baking powder -

4. 3/4 teaspoon baking soda -

5. 1/4 teaspoon salt -

6. 1 cup lemon or vanilla yogurt -

7. 1 large egg, room temperature -

8. 1/3 cup butter, melted -

9. 1 to 2 tablespoons grated lemon zest -

10. 1 tablespoon lemon juice -

11. 1/2 cup sweetened shredded coconut -

12. Topping: -

13. 1/3 cup lemon juice -

14. 1/4 cup sugar -

15. 1/4 cup sweetened shredded coconut, toasted -

How to cook deliciously - Burst o' Lemon Muffins

1. Stage

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. Stage

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. Stage

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.