Or use silicone baking cups to line your muffin tins
Preheat oven to 450 degrees F
Prepare crumb topping by whisking flour, sugar, and cinnamon together
Cut in butter in small cubes, and use a pastry cutter or forks to mix. You want it to resemble crumbs when finished. Set aside.
In a large bowl, cream together butter and sugar.
Add in eggs and vanilla and mix for 1 minute on a medium speed.
Add in sour cream, and mix until just mixed, then stir in carrot and coconut
Mix flour, baking soda, and salt into the bowl.
Use shortening to grease the muffin tins
Put approximately 1/4 cup batter in each slot.
Sprinkle crumb topping over the top evenly.
Bake 13-15 minutes until golden, and no longer wet.
Remove from pan and let cool on rack.
Fluffy and delicious carrot coffee cake muffins. This recipe has been adapted from [url href="http://www.lecremedelacrumb.com/2015/08/blueberry-crumb-muffins.html" target="_blank"]Le Creme De La Crumb[/url] Ingredients