Hey everyone, it is Drew, welcome to our recipe page. Today, I will show you a way to make a distinctive dish, lemon coconut crumb muffins. It is one of my favorites food recipes. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.
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.
Lemon Coconut Crumb Muffins is one of the most favored of current trending foods in the world. It is easy, it is quick, it tastes yummy. It is enjoyed by millions daily. They are fine and they look wonderful. Lemon Coconut Crumb Muffins is something that I’ve loved my whole life.
To begin with this particular recipe, we have to prepare a few components. You can have lemon coconut crumb muffins using 21 ingredients and 18 steps. Here is how you can achieve it.
The ingredients needed to make Lemon Coconut Crumb Muffins:
- Get For Coconut Crumb Topping
- Prepare 1/4 cup salted butter, cold, cut in pieces
- Take 1/4 cup all pupose flour
- Prepare 2 tablespoon light brown sugar
- Get 2 tablespoon granulated sugar
- Get 2 tablespoon sweetened flaked coconut
- Take For Muffins
- Get 1 cup all purpose flour
- Make ready 1 1/2 teaspoon baking powder
- Prepare 1/4 teaspoon salt
- Get 1/4 cup unsalted butter, at room temperature
- Get 1/2 cup granulated sugar
- Get 1 large egg
- Make ready 1 teaspoon finely grated lemon zest
- Prepare 2 tablespoon fresh lemon juice
- Take 1 teaspoon vanilla
- Take 1/2 cup sour cream
- Prepare 2 tablespoon sweetened flaked coconut
- Make ready For Lemon Glaze
- Prepare 1/4 cup plus 2 tablespoons confectioner's sugar
- Take 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.
Steps to make Lemon Coconut Crumb Muffins:
- Preheat oven to 350. Line 8 standard muffin tins with paper liners
- Make Crumb Topping
- Combine in a bowl flour, sugars and coconut
- Add cold butter and mix with a fork or fingers just to form a crumble mixture, set aside
- Make Muffins
- Whisk in a bowl, flour, baking soda and salt
- In another large bowl beat butter and sugar until light and fluffy
- Beat in egg, then lemon zest, lemon juice and vanilla
- Add in flour mixture and just combine
- Fold in sour cream and coconut until fully mixed
- Divide batter evenly between muffin tins
- Add crumb topping evenly among muffin batter tops
- 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
- Glaze Muffins
- In a bowl whisk. Together confectioner's sugar and lemon juice until smooth
- Drizzle over muffins
- 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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