Ingredients
1-3/4 cups all-purpose flour3/4 cup sugar1 teaspoon baking powder3/4 teaspoon baking soda1/4 teaspoon salt1 cup lemon or vanilla yogurt1 large egg, room temperature1/3 cup butter, melted1 to 2 tablespoons grated lemon zest1 tablespoon lemon juice1/2 cup sweetened shredded coconutTOPPING:1/3 cup lemon juice1/4 cup sugar1/4 cup sweetened shredded coconut, toasted
Preparation
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.
