Ingredients

The following ingredients have 12 Servings
  • 2-1/2 cups white whole wheat flour
  • 4 teaspoons baking powder
  • 1/4 teaspoon salt
  • 3/4 cup coconut sugar (or brown sugar)
  • 1/2 cup melted coconut oil
  • 2 large eggs
  • 1/2 cup greek yogurt
  • 1/3 cup lemon juice
  • 2 tablespoons grated lemon zest
  • 1 cup buttermilk
  • 2 teaspoons vanilla extract
  • CRUMB TOPPING:
  • 1/3 cup white whole wheat flour
  • 1/4 cup coconut sugar (or brown sugar)
  • 1 teaspoon grated lemon zest
  • 3 tablespoons cold butter (cubed)

Instruction

  • Preheat oven to 425F. Lightly grease a 12-cup muffin tin. Set aside.
  • In a medium bowl, combine flour, baking powder, and salt. Set aside.
  • In a separate large bowl, whisk sugar, melted coconut oil, eggs, yogurt, lemon juice, lemon zest, buttermilk, and vanilla until smooth. Gently fold flour mixture into liquid until just combined. Fill muffin tins to brim with batter and set aside for a moment to prepare the topping.
  • Make the topping: In a small bowl, toss all topping ingredients until crumbly and in pea-sized shapes. Sprinkle topping over muffin batter and gently press crumbs to adhere them to batter.
  • Bake muffins at 425F 5 minutes, then reduce heat to 375F and continue baking an additional 14-15 minutes until muffins test done with a toothpick. Cool muffins in pan 5 minutes, then transfer to a wire cooling rack. Enjoy muffins warm!