How to Make Appetizing Lemon Coconut Crumb Muffins

Lemon Coconut Crumb Muffins. In a large bowl, combine the flour, sugar, baking soda and salt. In another bowl, combine the eggs, sour cream, butter, lemon zest and juice. Muffin batter gets plenty of lemon zest and lemon juice creating a tangy, crowd-pleasing muffin baked with a crumb topping.

These muffins are bright with fresh lemon and coconut. They are a great start to a day or a delicious lunch box treat or snack any time. They freeze well for having on hand for a refreshing treat! You can have Lemon Coconut Crumb Muffins using 21 ingredients and 18 steps. Here is how you achieve that.

Ingredients of Lemon Coconut Crumb Muffins

1. Prepare of For Coconut Crumb Topping.
2. Prepare 1/4 cup of salted butter, cold, cut in pieces.
3. You need 1/4 cup of all pupose flour.
4. It's 2 tablespoon of light brown sugar.
5. It's 2 tablespoon of granulated sugar.
6. It's 2 tablespoon of sweetened flaked coconut.
7. Prepare of For Muffins.
8. It's 1 cup of all purpose flour.
9. Prepare 1 1/2 teaspoon of baking powder.
10. It's 1/4 teaspoon of salt.
11. Prepare 1/4 cup of unsalted butter, at room temperature.
12. Prepare 1/2 cup of granulated sugar.
13. Prepare 1 of large egg.
14. Prepare 1 teaspoon of finely grated lemon zest.
15. You need 2 tablespoon of fresh lemon juice.
16. Prepare 1 teaspoon of vanilla.
17. Prepare 1/2 cup of sour cream.
18. It's 2 tablespoon of sweetened flaked coconut.
19. You need of For Lemon Glaze.
20. You need 1/4 cup of plus 2 tablespoons confectioner's sugar.
21. You need 1 of tablesppon fresh lemon juice.

Tips and Tricks for Recipe Success: There are three parts to these muffins: the moist lemon base, the buttery crumb topping, and the sticky sweet lemon glaze. I suggest beginning with the crumb topping, that way it can chill in the fridge while you prepare the muffins. The colder the crumb the better! These lemon crumb muffins make such a nice breakfast or snack!

Lemon Coconut Crumb Muffins instructions

1. Preheat oven to 350. Line 8 standard muffin tins with paper liners.
2. Make Crumb Topping.
3. Combine in a bowl flour, sugars and coconut.
4. Add cold butter and mix with a fork or fingers just to form a crumble mixture, set aside.
5. Make Muffins.
6. Whisk in a bowl, flour, baking soda and salt.
7. In another large bowl beat butter and sugar until light and fluffy.
8. Beat in egg, then lemon zest, lemon juice and vanilla.
9. Add in flour mixture and just combine.
10. Fold in sour cream and coconut until fully mixed.
11. Divide batter evenly between muffin tins.
12. Add crumb topping evenly among muffin batter tops.
13. Bake 15 to 20 minutes, until a toothpick comes out just clean. Cool in tins 5 to10 minutes then remive to wire rack to cool completely.
14. Glaze Muffins.
15. In a bowl whisk. Together confectioner's sugar and lemon juice until smooth.
16. Drizzle over muffins.
17. Store muffins at room temperature, tightly covered or they also freeze well individually.
18. .

Moist, tender, & citrus-y, with a thick layer of buttery streusel on top. It's a gorgeous Tuesday afternoon, and my kids are officially DONE with the school year! I'm so looking forward to long, lazy summer days. In a large mixing bowl, cream the butter, coconut oil and sugar until fluffy. Add the zest, extract, eggs, and buttermilk and beat just until combined.

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