Lemon Coconut Crumb Muffins

fenway
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!

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!

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Ingredients

25 mins
8 servings
  1. For Coconut Crumb Topping
  2. 1/4 cupsalted butter, cold, cut in pieces
  3. 1/4 cupall pupose flour
  4. 2 tablespoonlight brown sugar
  5. 2 tablespoongranulated sugar
  6. 2 tablespoonsweetened flaked coconut
  7. For Muffins
  8. 1 cupall purpose flour
  9. 1 1/2 teaspoonbaking powder
  10. 1/4 teaspoonsalt
  11. 1/4 cupunsalted butter, at room temperature
  12. 1/2 cupgranulated sugar
  13. 1large egg
  14. 1 teaspoonfinely grated lemon zest
  15. 2 tablespoonfresh lemon juice
  16. 1 teaspoonvanilla
  17. 1/2 cupsour cream
  18. 2 tablespoonsweetened flaked coconut
  19. For Lemon Glaze
  20. 1/4 cupplus 2 tablespoons confectioner's sugar
  21. 1tablesppon fresh lemon juice

Cooking Instructions

25 mins
  1. 1

    Preheat oven to 350. Line 8 standard muffin tins with paper liners

  2. 2

    Make Crumb Topping

  3. 3

    Combine in a bowl flour, sugars and coconut

  4. 4

    Add cold butter and mix with a fork or fingers just to form a crumble mixture, set aside

  5. 5

    Make Muffins

  6. 6

    Whisk in a bowl, flour, baking soda and salt

  7. 7

    In another large bowl beat butter and sugar until light and fluffy

  8. 8

    Beat in egg, then lemon zest, lemon juice and vanilla

  9. 9

    Add in flour mixture and just combine

  10. 10

    Fold in sour cream and coconut until fully mixed

  11. 11

    Divide batter evenly between muffin tins

  12. 12

    Add crumb topping evenly among muffin batter tops

  13. 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. 14

    Glaze Muffins

  15. 15

    In a bowl whisk. Together confectioner's sugar and lemon juice until smooth

  16. 16

    Drizzle over muffins

  17. 17

    Store muffins at room temperature, tightly covered or they also freeze well individually

  18. 18
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Cook Today
fenway
fenway @Fenway
on
“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.
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Comments (8)

Joanne
Joanne @JoanneinBath
These look and sound scrumptious, I've already got your salted caramel cookies bookmarked, it's going to be a busy baking weekend!

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