Zesty Lime and Coconut Muffins

introduction

There’s nothing quite like the fresh scent of lime and coconut wafting through the kitchen as you bake. I remember the first time I made these muffins, the sun was shining, and I could almost hear the waves crashing nearby, as if I were on a tropical beach. These Zesty Lime and Coconut Muffins hold a special place in my heart because they remind me of warm, relaxing days. They are perfect for breakfast or an afternoon treat, bringing a burst of brightness to any moment. This recipe is special because it combines the tangy flavor of lime with the sweetness of coconut, creating a delightful experience with every bite.

why make this recipe

Making Zesty Lime and Coconut Muffins is a wonderful way to bring a taste of the tropics into your home. They are easy to prepare and require simple ingredients you might already have in your pantry. These muffins are not only delicious but also versatile. They make a fantastic addition to brunch, a quick snack on the go, or a delightful pairing with your morning coffee or tea. Plus, their vibrant flavors are sure to impress anyone who tries them, making it a recipe worth sharing.

how to make Zesty Lime and Coconut Muffins

Ingredients

• 1 3/4 cups all-purpose flour, spooned and leveled (220g)
• 2/3 cup granulated sugar (135g)
• 1 tablespoon finely grated lime zest, packed (from about 2 medium limes)
• 2 teaspoons baking powder
• 1/2 teaspoon fine sea salt
• 1/2 cup unsweetened shredded coconut (45g)
• 2 large eggs, room temperature
• 3/4 cup well-shaken canned light coconut milk, room temperature (180ml)
• 1/3 cup neutral oil, such as avocado, canola, or vegetable oil (80ml)
• 1/4 cup plain Greek yogurt or sour cream, room temperature (60g)
• 2 tablespoons fresh lime juice (30ml)
• 1 teaspoon vanilla extract
• 1/2 teaspoon coconut extract
• 2 tablespoons unsweetened shredded coconut (12g)
• 1 tablespoon turbinado sugar (12g)
• 1/2 cup powdered sugar, sifted if lumpy (60g)
• 1 tablespoon fresh lime juice (15ml)
• 1 teaspoon well-shaken canned light coconut milk (5ml)
• 1/2 teaspoon finely grated lime zest
• 1/16 teaspoon fine sea salt

Directions

1. Place a rack in the center of the oven and preheat to 375°F. Line a standard 12-cup muffin pan with paper liners, then lightly mist the liners with nonstick spray.
2. In a large mixing bowl, combine the 2/3 cup granulated sugar and 1 tablespoon lime zest. Rub the zest into the sugar with your fingertips for about 30 seconds until fragrant.
3. Whisk in the flour, baking powder, salt, and shredded coconut until evenly mixed.
4. In a separate medium bowl, whisk the eggs until smooth. Add coconut milk, oil, Greek yogurt, lime juice, vanilla extract, and coconut extract. Whisk until creamy and smooth.
5. Pour the wet ingredients into the dry ingredients. Fold the batter gently until no dry pockets of flour remain. Let it rest for 5 minutes.
6. Divide the batter among the muffin cups, filling each about three-quarters full. Mix the shredded coconut and turbinado sugar, and sprinkle it over the muffin tops.
7. Bake for 18 to 21 minutes or until golden and a toothpick comes out clean. Let cool in the pan for 5 minutes, then transfer to a wire rack to cool for at least 15 minutes.
8. For the glaze, whisk together the powdered sugar, lime juice, coconut milk, lime zest, and salt until smooth. Drizzle over cooled muffins and let sit for 10 minutes.

how to serve Zesty Lime and Coconut Muffins

These muffins are best enjoyed at room temperature. Serve them alongside your favorite cup of coffee, tea, or even a refreshing glass of milk. They make a cheerful addition to brunch gatherings and can also be enjoyed as a quick snack any time of day.

how to store Zesty Lime and Coconut Muffins

Store leftover muffins in an airtight container at room temperature for up to three days. If you want to keep them longer, you can freeze them for up to a month. To reheat, just pop them in the microwave for a few seconds or let them thaw at room temperature.

tips to make Zesty Lime and Coconut Muffins

• For the best flavor, use fresh limes for zest and juice.
• Avoid overmixing the batter to ensure your muffins stay light and fluffy.
• If you want extra coconut flavor, try using coconut oil instead of neutral oil.
• Feel free to adjust the amount of lime zest and juice to match your taste preferences.

variation

You can add fresh fruit, such as pineapple or blueberries, for a different twist. For a nutty flavor, consider adding chopped macadamia nuts to the batter.

FAQs

1. Can I use sweetened shredded coconut instead of unsweetened?

Yes, but keep in mind that it will make the muffins sweeter.

2. What can I substitute for Greek yogurt?

Sour cream or a non-dairy yogurt can be used as a substitute.

3. Are these muffins suitable for a gluten-free diet?

You can try using a gluten-free all-purpose flour blend, but the texture may vary.

Zesty Lime and Coconut Muffins

These delightful muffins combine the tangy flavor of lime with the sweetness of coconut, perfect for breakfast or a tasty afternoon treat.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 21 minutes mins

Total Time 36 minutes mins

Servings: 12 muffins

Course: Breakfast, Snack

Cuisine: American, Tropical

Calories: 180

Ingredients Method Notes

Ingredients

  

Muffin Ingredients

• 1 3/4 cups all-purpose flour, spooned and leveled (220g)
• 2/3 cup granulated sugar (135g)
• 1 tablespoon finely grated lime zest, packed (from about 2 medium limes)
• 2 teaspoons baking powder
• 1/2 teaspoon fine sea salt
• 1/2 cup unsweetened shredded coconut (45g)
• 2 large eggs, room temperature
• 3/4 cup well-shaken canned light coconut milk, room temperature (180ml)
• 1/3 cup neutral oil, such as avocado, canola, or vegetable oil (80ml)
• 1/4 cup plain Greek yogurt or sour cream, room temperature (60g)
• 2 tablespoons fresh lime juice (30ml)
• 1 teaspoon vanilla extract
• 1/2 teaspoon coconut extract
• 2 tablespoons unsweetened shredded coconut (12g)
• 1 tablespoon turbinado sugar (12g)

Glaze Ingredients

• 1/2 cup powdered sugar, sifted if lumpy (60g)
• 1 tablespoon fresh lime juice (15ml)
• 1 teaspoon well-shaken canned light coconut milk (5ml)
• 1/2 teaspoon finely grated lime zest
• 1/16 teaspoon fine sea salt

Method

 

Preparation

1. Place a rack in the center of the oven and preheat to 375°F. Line a standard 12-cup muffin pan with paper liners, then lightly mist the liners with nonstick spray.
2. In a large mixing bowl, combine the 2/3 cup granulated sugar and 1 tablespoon lime zest. Rub the zest into the sugar with your fingertips for about 30 seconds until fragrant.
3. Whisk in the flour, baking powder, salt, and shredded coconut until evenly mixed.
4. In a separate medium bowl, whisk the eggs until smooth. Add coconut milk, oil, Greek yogurt, lime juice, vanilla extract, and coconut extract. Whisk until creamy and smooth.
5. Pour the wet ingredients into the dry ingredients. Fold the batter gently until no dry pockets of flour remain. Let it rest for 5 minutes.

Baking

1. Divide the batter among the muffin cups, filling each about three-quarters full. Mix the shredded coconut and turbinado sugar, and sprinkle it over the muffin tops.
2. Bake for 18 to 21 minutes or until golden and a toothpick comes out clean. Let cool in the pan for 5 minutes, then transfer to a wire rack to cool for at least 15 minutes.

Glazing

1. For the glaze, whisk together the powdered sugar, lime juice, coconut milk, lime zest, and salt until smooth. Drizzle over cooled muffins and let sit for 10 minutes.

Notes

For the best flavor, use fresh limes for zest and juice. Avoid overmixing the batter to ensure your muffins stay light and fluffy. If you want extra coconut flavor, try using coconut oil instead of neutral oil. Feel free to adjust the amount of lime zest and juice to match your taste preferences.