burst o' lemon muffins

(2 ratings)
Recipe by
virginia duncan
decatur, AR

Found several really good muffin recipes in an old 1999 addition of Taste Of Home.

(2 ratings)
yield 1 dozen
cook time 20 Min
method Bake

Ingredients For burst o' lemon muffins

  • 1 3/4 c
    all-purpose flour
  • 3/4 c
    sugar
  • 1 tsp
    baking powder
  • 3/4 tsp
    baking soda
  • 1/4 tsp
    salt
  • 1 c
    lemon or vanilla yogurt
  • 1
    egg
  • 1/3 c
    butter melted
  • 1 or 2 Tbsp
    grated lemon peel
  • 1 Tbsp
    lemon juice
  • 1/2 c
    flaked coconut
  • 1/3 c
    lemon juice
  • 1/4 c
    sugar
  • 1/4 c
    flaked coconut, toasted

How To Make burst o' lemon muffins

  • 1
    In a large bowl, combine the flour, sugar 3/4 cup, baking powder, baking soda and salt.
  • 2
    In another bowl, beat the yogurt, egg, 1/2 cup of melted butter, lemon peel and lemon juice 1 tablespoon, until smooth; stir into dry ingredients just until moistened. Fold in the 1/2 cup coconut.
  • 3
    Fill greased muffin cups two-thirds full. Bake at 400 for 18-22 minutes or until golden brown and muffins test done. Cool for 5 minutes before removing from pan to a wire rack.
  • 4
    In a saucepan, combine 1/3 cup lemon juice and 1/4 cup sugar; cook and stir until sugar is dissolved. Stir in 1/4 cup toasted conconut. Using a toothpick, poke 6-8 holes in each muffin. Spoon the coconut mixture over muffins. Serve warm or cool to room temperature.

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