Fluffy lemon muffins are a classic in baking with roots in European tradition, especially in France and Spain. This type of small cake has been adapted and popularized in various Latin American countries, each with its own special touch. In Mexico, for example, they are often simply called "magdalenas," while in Argentina and Chile they are also known as lemon muffins, given their resemblance to these individual small cakes. In many households, muffins are enjoyed as a sweet snack, perfect to accompany coffee or tea.
This recipe stands out for the freshness and acidity of the lemon, combined with the soft and fluffy texture of the cake, making them irresistible. Furthermore, the addition of shredded coconut provides a contrast of flavors and textures that makes them a different and delicious option. Lemon muffins are ideal for those looking for a simple yet flavorful dessert that can be enjoyed on different occasions and at different temperatures.
How to Make Fluffy Lemon Muffins
In a large bowl, combine the flour, sugar, baking powder, baking soda, and salt.
In another bowl, whisk the yogurt, egg, butter, lemon zest, and lemon juice until smooth.
Fold into the dry ingredients until just moistened.
Add the coconut with folding motions.
Fill greased muffin cups two-thirds full.
Bake at 400°F for 18-22 minutes or until golden brown and a tester inserted into a muffin comes out clean.
Let cool for 5 minutes before removing from the pan to a wire rack.
In a saucepan, combine the lemon juice and sugar.
Cook and stir until the sugar is dissolved.
Add the coconut.
With a toothpick, poke 6-8 holes in each muffin.
Pour the coconut mixture over the muffins.
Serve warm or at room temperature.
We have discovered that we prefer to eat them cold, as the lemon flavor is not as intense once they reach room temperature.
