Lemon Coconut Crumb Muffins

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!
Lemon Coconut Crumb Muffins
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!
Cooking 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
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