Lemon Coconut Muffins with Tangy Lemon Glaze
These tender, moist Lemon Coconut Muffins are bursting with bright lemon flavor and sweet coconut. The tangy lemon glaze adds a delightful citrus zing, making them the perfect sunny morning treat.
Instructions
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1
Preheat oven to 400°F. In a large bowl, combine the flour, sugar, baking powder, baking soda, and salt. In a separate bowl, whisk together the yogurt, egg, melted butter, lemon zest, and lemon juice until smooth. Gently fold the wet ingredients into the dry ingredients just until combined, then fold in the coconut.
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2
Scoop the batter into paper-lined muffin cups, filling them two-thirds full. Bake for 18-22 minutes, until a toothpick inserted in the center comes out clean and the tops are golden brown. Allow the muffins to cool in the pan for 5 minutes before transferring to a wire rack.
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3
In a saucepan, combine the lemon juice and sugar for the glaze. Cook and stir over medium heat until the sugar has dissolved. Stir in the toasted coconut. Using a toothpick, poke 6-8 holes in the top of each muffin. Spoon the warm lemon-coconut glaze over the muffins, allowing it to soak in. Serve the muffins warm or at room temperature.
Nutrition Information
Per serving (based on 12 servings)
Nutrition information is automatically calculated and should be considered an estimate.
