BURST O' LEMON MUFFINS
While I visited my sister in Florida, she baked a batch of these incredible muffins. They have a cake-like texture with sweet coconut and a mouthwatering lemon zing. I went home with the recipe. -Nancy Rader, Columbus, Ohio
Provided by Taste of Home
Time 35m
Yield 1 dozen.
Number Of Ingredients 15
Steps:
- 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., 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., 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.
Nutrition Facts : Calories 232 calories, Fat 8g fat (6g saturated fat), Cholesterol 33mg cholesterol, Sodium 246mg sodium, Carbohydrate 37g carbohydrate (21g sugars, Fiber 1g fiber), Protein 4g protein.
LEMON MUFFINS WITH TOASTED COCONUT - REFRESHINGLY SWEET!
Lemons are literally an amazing fruit; you can use them in so many ways. Here, they will be used to add a subtle fresh tang to your often sweet dessert. The acidity in lemons will counter the sweet you often taste in most desserts. This recipe is light, refreshing and above all: EASY! The only sweet part would be the glaze which you can omit if you wish to do so but it definitely elevates the taste of the muffin :) For more information on this recipe please visit: https://www.fufuskitchen.com
Provided by fufuskitchen
Categories Dessert
Time 30m
Yield 15 serving(s)
Number Of Ingredients 6
Steps:
- Follow the directions of the cake mix and have that ready.
- Add 1 tablespoon of lemon juice; grate 1 lemon's zest in there as well. Squeeze 1/2 a lemon's juice also. If you like more lemon flavor you can juice the other half as well.
- Add 1 teaspoon vanilla extract; stir everything together with the cake mix.
- Pour batter into your cake mold of choice- I usually use a loaf pan!
- Bake according to directions on the cake mix box. (Takes about 10-15 minutes).
- Check center using a tooth pick or a fork after 15-20 min to make sure it is baked all the way through. The toothpick should be clean when you enter it into the cake rather than have raw batter on it.
- Once baked through; take muffins out and let them cool.
- Work on making the glaze! Just add the 2 cups of powdered sugar with 2 tablespoons of lemon juice either fresh or from concentrate and mix very well till you get a nice semi-thick consistency. Place aside.
- Once muffins are cool; poke a few tiny openings on top and pour the glaze over them with a spoon. This way the cake absorbs more moisture and the top has a lightly gloss look! Make sure to have aluminum foil or wax paper at the bottom of the cupcakes before pouring the glaze all over. Easier clean up.
- Garnish by grating some lemon zest over the glaze. Your muffins are ready to enjoy!
- Toasted Coconut Portion.
- *Now, if you would like to have an extra depth of flavor to these muffins you can add toasted coconut into the cake batter and garnish with toasted coconut as well. You can buy toasted coconut already packaged or you can toast them yourself. Buy coconut flakes and spread them onto a silicone mat in your pan and place in a 325 degree oven for 3-4 minutes on each side till golden brown!
- Of course, you can make this recipe into a cake or a loaf; it doesn't have to be cupcakes or muffins!
Nutrition Facts : Calories 156.4, Fat 3.3, SaturatedFat 0.5, Cholesterol 0.6, Sodium 186.9, Carbohydrate 30.8, Fiber 0.4, Sugar 20.3, Protein 1.3
LEMON COCONUT MUFFINS
Adapted from Company's Coming - Mostly Muffins. The batter is a nice, fluffy, light batter. It scoops into the muffin cups easily. The final result is a touch crumbly but still tastes WONDERFUL. If you would like to, you can omit the oatmeal and increase the coconut by the 1/2 cup. That is how the original recipe was listed but I tried to make it a little lower in fat by decreasing the coconut.
Provided by Saturn
Categories Quick Breads
Time 45m
Yield 12 Muffins, 12 serving(s)
Number Of Ingredients 14
Steps:
- Measure first 4 ingredients into small bowl. Stir. Set aside.
- Cream butter and sugar in large bowl. Add egg and lemon zest. Beat well.
- Add flour mixture in 3 parts, alternating with milk in 2 parts, stirring after each addition until just combined. Fill 12 greased muffin cups 3/4 full.
- Sprinkle with second amount of coconut. Bake in 375°F (190°C) oven for 18 to 20 minutes until wooden pick inserted in centre of muffin comes out clean.
- Glaze: Combine all 4 ingredients in small saucepan. Heat on medium until boiling. Reduce heat to medium-low. Heat and stir for 2-4 minutes until starting to thicken. Carefully spoon over hot muffins. (This makes a mess of your pan. It is SO worth it though.) Let stand in pan for 5 minutes before removing to wire rack to cool.
Nutrition Facts : Calories 240.4, Fat 6, SaturatedFat 2.9, Cholesterol 18.4, Sodium 181.7, Carbohydrate 43.5, Fiber 1.3, Sugar 23.4, Protein 4
LEMON CAKE WITH TOASTED COCONUT
This lemon-coconut cake is super moist and yummy. It is delicious with any type of fresh berry such as blueberries, raspberries, or strawberries.
Provided by Karen Brady Pastore
Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes
Time 55m
Yield 12
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch pan. Spread coconut on a baking sheet.
- Bake in the preheated oven until lightly toasted, about 5 minutes. Remove and let cool while you prepare the cake. Leave the oven on.
- Combine flour, baking powder, baking soda, and salt in a large bowl.
- Whisk eggs and sugar together in another large bowl until very well combined. Stir in milk, oil, lemon zest, lemon juice, and vanilla extract; mix until well combined. Fold in dry ingredients and add coconut. Pour into the prepared pan.
- Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, 35 to 40 minutes.
Nutrition Facts : Calories 436.7 calories, Carbohydrate 48.7 g, Cholesterol 50.1 mg, Fat 25 g, Fiber 1.8 g, Protein 5.3 g, SaturatedFat 7 g, Sodium 104.1 mg, Sugar 31.5 g
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