Burst O' Lemon Muffins

READY IN: 43mins
YIELD: 12 muffins




  • 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.