• Line a muffin pan with 12 paper liners. (see note 2)
• Preheat the oven to 370°F (190°C) 170°C (fan)

Make the muffin batter

• Dry ingredients: Combine the all purpose OR cake flour, baking powder salt and unsweetened shredded (desiccated) coconut in a bowl and set aside.
• Wet ingredients: In a separate large bowl, whisk together the white granulated sugar , canola or vegetable oil , lemon juice and zest , eggs and vanilla extract
• Add the dry ingredients to the bowl with the wet ingredients.
• Whisk or stir the mixture until just combined. (see note 3)
• Set aside while you make the crumb topping.

Make the crumb topping

• In a separate medium sized bowl, add the all purpose flour, brown or white granulated sugar, pinch of salt , unsweetened shredded (desiccated) coconut, vanilla extract and canola or vegetable oil
• If you have any extra lemon zest from the batter, you can also mix it into the crumble. About ½ teaspoon lemon zest is sufficient to add that extra tangy flavor.
• Stir or whisk together the ingredients to form a light crumb texture.

Bake

• Divide the batter among the muffin liners, about ¾ batter in each liner.
• Sprinkle the crumb topping evenly over the batter, about 1 - 2 tablespoons per muffin. (See note 4)
• Bake for 20-25 minutes until a toothpick inserted into the center comes out clean.
• Let cool for 10 minutes in the pan then remove and continue cooling on a wire rack.

Storage

• On the countertop at room temperature: Store in an airtight container for about 4 days
• In the refrigerator: Store in an airtight container for about a week. Warm in the microwave for a few seconds before eating.
• In the freezer: Store in an airtight container for about three months. Thaw in the refrigerator or on the counter.
• Food safe / Freezer safe airtight containers or zip bags ensures that your muffins do not absorb scents from other food while they are stored.