Recipe: Delicious Lemon Muffins 🧁

Lemon Muffins 🧁. They are light, fluffy, tangy, and taste amazing. They are also super easy to make! I used one lemon for these muffins and now I need to figure out what to do with the rest.

These Gluten-Free Vegan Lemon Muffins are fluffy, sweet and tangy. They're made with yogurt Gluten-Free Vegan Lemon Muffins. The Most Lemony of Lemon Muffins. You can cook Lemon Muffins 🧁 using 16 ingredients and 7 steps. Here is how you cook it.

Ingredients of Lemon Muffins 🧁

1. You need 1 3/4 cup of all-purpose flour.
2. Prepare 3/4 cup of sugar.
3. Prepare 1 tsp of baking powder.
4. It's 3/4 tsp of baking soda.
5. You need 1/4 tsp of salt.
6. It's 1 cup of plain yogurt.
7. It's 1/2 tbsp of vanilla extract.
8. You need 1 of large egg.
9. Prepare 1/3 cup of butter, melted.
10. Prepare 2 tbsp of grated lemon zest.
11. Prepare 1 tbsp of lemon juice.
12. You need 1/2 cup of shredded coconut.
13. Prepare of Toppings.
14. Prepare 1/3 cup of lemon juice.
15. It's 1/4 cup of sugar.
16. You need 1/4 of shredded and toasted coconut.

They can also be frozen then thawed at room temperature. Lemon muffins are the best afternoon snack! These vegan muffins, made with chia seeds, are a These Vegan Lemon Muffins are great to bake for a weekend breakfast. These muffins taste like a favorite pie of mine.

Lemon Muffins 🧁 instructions

1. Combine all the dry ingredients, all-purpose flour, sugar, baking powder, baking soda and salt..
2. In another bowl, beat the yogurt, vanilla extract, egg, butter, lemon zest, lemon juice..
3. Stir into dry ingredients just until moistened. Fold in the coconut..
4. Pour in the batter to fill 2/3 of the muffin cups and bake at 400° F for 20 minutes or until golden brown..
5. In a saucepan, combine lemon juice, sugar and toasted coconut and cook over medium heat until sugar is dissolved. Poke 6-8 holes in each muffin with a toothpick. Spoon the coconut mixture over muffins..
6. Serve warm or cool to room temperature..
7. Nutritional value.

The meringue adds a unique flavor.—Nancy Kearney, Massillon, Ohio. Recipes developed by Vered DeLeeuw, CNC Nutritionally reviewed by Rachel Keto lemon muffins are made with coconut flour. Dotted with poppy seeds, they are wonderfully fluffy. A nice light lemon flavoured muffin that is good to have for morning or afternoon tea, or, as a Pour over hot muffins as soon as they come out of the oven. Leave for a couple of minutes but do not.