Lemon Coconut Crumb Muffins

Name: Lemon Coconut Crumb Muffins
Total time: 1500 s
Yield: 8 servings
Cuisine: American
Ingredients: For Coconut Crumb Topping; 1/4 cup salted butter, cold, cut in pieces; 1/4 cup all pupose flour; 2 tablespoon light brown sugar; 2 tablespoon granulated sugar; 2 tablespoon sweetened flaked coconut; For Muffins; 1 cup all purpose flour; 1 1/2 teaspoon baking powder; 1/4 teaspoon salt; 1/4 cup unsalted butter, at room temperature; 1/2 cup granulated sugar; 1 large egg; 1 teaspoon finely grated lemon zest; 2 tablespoon fresh lemon juice; 1 teaspoon vanilla; 1/2 cup sour cream; 2 tablespoon sweetened flaked coconut; For Lemon Glaze; 1/4 cup plus 2 tablespoons confectioner's sugar; 1 tablesppon fresh lemon juice

fenway @Fenway

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!

fenway @Fenway

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!

Saved

Ingredients

25 mins

8 servings

For Coconut Crumb Topping
1/4 cupsalted butter, cold, cut in pieces
1/4 cupall pupose flour
2 tablespoonlight brown sugar
2 tablespoongranulated sugar
2 tablespoonsweetened flaked coconut
For Muffins
1 cupall purpose flour
1 1/2 teaspoonbaking powder
1/4 teaspoonsalt
1/4 cupunsalted butter, at room temperature
1/2 cupgranulated sugar
1large egg
1 teaspoonfinely grated lemon zest
2 tablespoonfresh lemon juice
1 teaspoonvanilla
1/2 cupsour cream
2 tablespoonsweetened flaked coconut
For Lemon Glaze
1/4 cupplus 2 tablespoons confectioner's sugar
1tablesppon fresh lemon juice

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Steps

25 mins

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

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Cooksnaps

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fenway @Fenway

on May 11, 2016 14:04

“Fenway” passed away on 2/3/2021. For the last year she tried to teach her husband of 42 years how to cook like her. Although I will never be as good of a cook as her she did pass on her passion for cooking. Therefore, I will attempt to carry on her legacy and maintain/update her site. My wife was a Registered Nurse, a licensed deep water aerobics instructor, a mother to our 2 children and a fantastic cook. We grew up in New England but have been fortunate to live all over the US. I am now retired, missing her terribly, but thankful for all the years we had together and all her cooking lessons.