Lemon Burst Muffins

Lemon Burst Muffins

  • Prep: 15 min
  • Cook Time: 25 min
  • Total: 40 min
  • Serving: 6

Lemon Burst Muffins are a sweet, citrusy delight.


  • 1 3/4 cups flour
  • 3/4 cup sugar
  • 1 teaspoon baking powder
  • 3/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup vanilla or lemon yogurt
  • 1 egg
  • 1/3 cup butter, melted
  • 2 tablespoons grated lemon peel
  • 1 tablespoon lemon juice
  • 1/2 cup coconut, flaked
  • Topping: 1/3 cup lemon juice
  • 1/4 cup sugar
  • 1/4 cup coconut, flaked and toasted


  1. In a large bowl, combine the flour, sugar, baking powder, baking soda and salt.
  2. In another bowl, beat the yogurt, egg, butter, lemon peel and juice until smooth. Stir into dry ingredients just until moistened. Fold in coconut.
  3. Fill greased muffin cups two thirds full. Bake at 400 degrees F 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. For topping: 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 in each muffin. Spoon coconut mixture over muffins. Serve warm or cool to room temperature.


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