Lemon and Coconut Muffins

12 Pieces
35 minutes

Lemon and Coconut Muffins

Fb messenger


  • 1 ½ cups flour
  • ¾ cup sugar
  • 1 tsp baking powder
  • ¾ tsp baking soda
  • Pinch of salt
  • 1 ½ cups of Vaalia Low Fat Lemon Crème Yoghurt
  • 1 egg, lightly beaten
  • ⅓ cup butter, melted
  • 2 tsp lemon zest
  • ⅓ cup + 1 tbsp lemon juice
  • ½ cup coconut shavings


  • Preheat the oven to 180 degrees fan-forced and line a muffin tray with muffin case, then lightly spray with non-stick oil.
  • In a large bowl, combine the flour, sugar, half the coconut shavings, baking powder, baking soda and a pinch of salt.
  • In a separate bowl, beat your egg, melted butter, Vaalia Low Fat Lemon Crème Yoghurt, lemon zest and lemon juice until combined.
  • Add the mixture to the dry ingredients and stir until combined.
  • Pour the mixture evenly into the muffin cases, place into the oven and cook for 15-20 minutes or until you can poke a skewer into the muffin and it just comes out dry. Be careful not to overcook, otherwise they will be very dry.
  • To make the topping, heat the sugar and remaining lemon juice in a small saucepan over a medium heat. Cook through until the sugar dissolves. Add in the remaining coconut flakes, stir through then remove from the heat.
  • Pour the mixture over the muffins evenly. Serve.