Recipes / Snack

Sunny Lemon Coconut Muffins

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Sunny Lemon Coconut Muffins

Katie
The Cook
12 Servings
9 Ingredients
8 Comments

These Lemon Coconut muffins are the perfect cold morning comfort food to bring a little sunshine to your day.

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12 Servings
9 Ingredients
8 Comments

Ingredients

  • 1 ¾ cups Flour, All-Purpose
  • ¾ cups Sugar
  • 1 ½ teaspoons Baking Powder
  • ¼ teaspoons Salt
  • 1 cup Yogurt, Lemon
  • 1 individual Egg
  • ⅓ cups melt Butter
  • 2 tablespoons Lemon Juice
  • ½ cups Coconut, Shredded, Unsweetened

Containers

Supplies

  • Labels
  • Muffin Tins
  • Cooking Sprays

Cooking Instructions

Freeze For Later Cooking Day Directions

Bake

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. In a mixing bowl, combine flour, sugar, baking powder, and salt and mix well.
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Make From Frozen Serving Day Directions

Easy Assembly/Ready to Eat

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Prep from frozen
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Make It Now Cooking Directions

Oven Cook

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. In a mixing bowl, combine flour, sugar, baking powder, and salt and mix well.
  2. In another bowl, mix together lemon yogurt, egg, melted butter, and lemon juice.
  3. Add wet ingredients to dry ingredients and stir until just mixed together.
  4. Fold in coconut.
  5. Spray muffin pan with nonstick cooking spray and then fill muffin cups 2/3 of the way full.
  6. Bake at 350 for 20 minutes.
  7. Remove from oven and allow to cool slightly.

Nutrition Facts

Servings Per Recipe
12 Servings
Serving Size
1 muffin
Amount Per Serving
Calories
211
Total Fat
8g
Saturated Fat
5g
Trans Fat
0g
Cholesterol
33mg
Sodium
120mg
Total Carbohydrates
33g
Fiber
1g
Sugar
14g
Protein
4g
WW Freestyle
9

Categories

shellfish-free, fish-free, soy-free, traditional, kid-friendly, vegetarian, winter, fall, spring, summer

Categories

shellfish-free, fish-free, soy-free, traditional, kid-friendly, vegetarian, winter, fall, spring, summer

8 Comments

Join the discussion

  1. These look delicious! Though I don’t think I’ve ever seen lemon yogurt in the store… maybe it could be replace by vanilla yogurt and more lemon juice? Also some lemon zest on top to serve would be lovely:-)

    Reply

    1. I think you could definitely use plain yogurt and extra lemon juice. There is one brand in my store that always carries lemon flavor and then it’s hit or miss on the other brands. Let me know how yours turn out.

      Reply

  2. These burned on me. I think 400 was too high of a temp in my nonstick muffin tin. But if you get through the burnt exterior the inside is delish! Sort of taste like a cross between a lemon square and cake. So I will definitely be making these again- trying 350 instead.

    Reply

  3. Mine burned also at 400. I also felt that they were a little dense. Other than those two things, I thought the taste was good and my daughter devoured the non burned parts!

    Reply

  4. i tried baking at 350 and they still burned. even the ones that i got out before burning were too tough around the edges. i won’t be making these again.

    Reply

  5. We made these this morning with only one substitute since I didn’t have lemon yogurt in the house. We used a cup of Pineapple Chobani yogurt instead, and they were delicious!!! My 6&7 y/o love them, too!

    Reply