1/4 c. shredded coconut
2 tbsp. finely chopped nuts
2 tbsp. brown sugar
1/4 tsp. ground nutmeg
1 tbsp. butter, room temperature

MUFFINS:

2 c. flour
2 tsp. baking powder
1/2 tsp. baking soda
3/4 tsp. salt
1/4 c. sugar
1/2 c. shredded coconut
1 tbsp. grated lemon zest
1 (8 oz.) carton lemon yogurt
1 tsp. vanilla extract
1/4 c. butter, melted
2 eggs

TOPPING: Combine all ingredients until butter is well incorporated and mixture looks crumbly. Set aside.

Grease 12 muffin cups or line with paper liners. Preheat oven to 400 degrees. In a large bowl combine flour, baking powder, baking soda, salt, sugar, coconut and lemon peel; set aside.

In a medium bowl, lightly beat eggs. Stir in yogurt, vanilla and slightly cooled butter. Stir into flour mixture only until dry ingredients are moistened. Spoon batter into prepared muffin cups and sprinkle on topping. Bake about 20 minutes, or until wooden pick inserted in center comes out clean. Serve hot. Makes 12 muffins.