Steps to Make Award-winning Lemon Coconut Crumb Muffins

Hello everybody, it is Brad, welcome to my recipe page. Today, I will show you a way to prepare a special dish, lemon coconut crumb muffins. One of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This will be really delicious.

Lemon Coconut Crumb Muffins is one of the most popular of recent trending meals on earth. It is appreciated by millions every day. It’s easy, it is fast, it tastes yummy. Lemon Coconut Crumb Muffins is something that I’ve loved my whole life. They’re fine and they look fantastic.

It scoops into the muffin cups easily. The final result is a touch crumbly but still tastes WONDERFUL. These Lemon Coconut Muffins are extra lemony, made with coconut oil, and have a perfectly moist and tender crumb. These muffins get a double kick of lemon, using both fresh lemon zest and lemon extract.

To get started with this recipe, we have to prepare a few components. You can cook lemon coconut crumb muffins using 21 ingredients and 18 steps. Here is how you cook that.

The ingredients needed to make Lemon Coconut Crumb Muffins:

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

Coconut flour can be tricky to work with, the bananas, eggs, and lemon all go well with. In medium bowl, combine cereal and milk. In general, muffins freeze well for later use. If a few batches are baked at once, there'll be plenty on hand to thaw as needed - for breakfast time, between-meal.

Instructions to make Lemon Coconut Crumb Muffins:

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

In general, muffins freeze well for later use. If a few batches are baked at once, there'll be plenty on hand to thaw as needed - for breakfast time, between-meal. These zesty moist muffins have no added oil. The full fat coconut milk makes them soft and amazing. Loads of lemon zest, lemon juice, chia seeds and some turmeric for.

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