Hello everybody, I hope you are having an incredible day today. Today, I will show you a way to prepare a distinctive dish, lemon coconut crumb muffins. One of my favorites. This time, I will make it a little bit tasty. This is gonna smell and look delicious.
Lemon Coconut Crumb Muffins is one of the most well liked of current trending foods in the world. It’s enjoyed by millions every day. It is simple, it is fast, it tastes delicious. They are nice and they look fantastic. Lemon Coconut Crumb Muffins is something that I’ve loved my whole life.
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.
To get started 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 cook it.
The ingredients needed to make Lemon Coconut Crumb Muffins:
- Take For Coconut Crumb Topping
- Make ready 1/4 cup salted butter, cold, cut in pieces
- Make ready 1/4 cup all pupose flour
- Get 2 tablespoon light brown sugar
- Prepare 2 tablespoon granulated sugar
- Make ready 2 tablespoon sweetened flaked coconut
- Take For Muffins
- Take 1 cup all purpose flour
- Prepare 1 1/2 teaspoon baking powder
- Get 1/4 teaspoon salt
- Take 1/4 cup unsalted butter, at room temperature
- Make ready 1/2 cup granulated sugar
- Make ready 1 large egg
- Get 1 teaspoon finely grated lemon zest
- Get 2 tablespoon fresh lemon juice
- Get 1 teaspoon vanilla
- Get 1/2 cup sour cream
- Take 2 tablespoon sweetened flaked coconut
- Prepare For Lemon Glaze
- Prepare 1/4 cup plus 2 tablespoons confectioner's sugar
- Get 1 tablesppon fresh lemon juice
These muffins get a double kick of lemon, using both fresh lemon zest and lemon extract. I like my lemon muffins lemony, how about you? Tender sour cream coffee cake, ribboned with cinnamon and topped with a crumbly streusel topping. Healthy muffins made of coconut flour and lemon Homemade lemon muffins decorate coconut powder dark background.
Instructions 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
A delicious and healthy breakfast or brunch treat in a winning flavour combination! Full written recipe on my Blog. Ya know how taste buds change over the years? Bottom line - if you love muffins and you love lemons, you'll LOVE this recipe. They were so soft and had such a delicious crumbly topping that made them irresistible.
So that’s going to wrap this up for this exceptional food lemon coconut crumb muffins recipe. Thank you very much for reading. I am confident you can make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!