Coconut Lime Muffins

A delightful marriage of tropical coconut and zesty lime, these Coconut Lime Muffins are light, tender, and bursting with bright, citrusy flavor. Perfect for breakfast, brunch, or a sweet snack, each muffin offers a moist crumb studded with coconut and enlivened by just the right hint of lime.

Why You’ll Love This Recipe

This recipe is effortless, combining all dry ingredients in one bowl and stirring in the wet at the last moment for minimal cleanup. The natural richness of shredded coconut makes the muffins tender and moist, while lime zest and juice lend a refreshing lift that balances the sweetness. Whether you serve them plain or with a smear of butter or lime curd, these muffins capture a taste of sunshine in every bite.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• 2 ¼ cups all-purpose flour

• 2 teaspoons baking powder

• ¼ teaspoon fine salt

• 1 cup granulated sugar

• 2 cups sweetened shredded coconut

• 2 large eggs

• 1 cup milk (dairy or coconut)

• 2–2½ teaspoons lime zest (from 1 lime)

• 1 tablespoon pure vanilla extract

• 5 tablespoons unsalted butter, melted

directions

1. Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease each cup lightly.

2. In a large mixing bowl, whisk together the flour, baking powder, salt, and sugar. Stir in the shredded coconut until evenly distributed.

3. Make a well in the center of the dry ingredients. Add the eggs, milk, lime zest, and vanilla extract. Stir gently from the center outward, gradually incorporating the flour mixture. Mix only until the batter is nearly smooth, with a few streaks of flour remaining.

4. Pour the melted butter into the batter and stir just until no dry patches remain. Do not overmix.

5. Divide the batter evenly among the prepared muffin cups, filling each about three-quarters full.

6. Bake for 21–25 minutes, or until a toothpick inserted in the center of a muffin comes out clean.

7. Remove the muffins from the oven and let them cool in the pan for 5 minutes. Transfer to a wire rack to cool completely before serving.

Servings and timing

• Servings: 12 muffins

• Prep time: Approximately 10 minutes

• Cook time: 21–25 minutes

• Total time: Approximately 35 minutes

Variations

• Mini Muffins: Reduce baking time to 14–18 minutes for 24 mini muffins.

• Key Lime Twist: Substitute key lime zest and juice for a more intense citrus flavor.

• Glazed Tops: Whisk together ½ cup powdered sugar with 1½ teaspoons lime juice; drizzle over cooled muffins for a sweet-tart finish.

• Fruit Add-Ins: Fold in ½ cup fresh blueberries or raspberries for a burst of color and flavor.

• Coconut Oil: Replace melted butter with coconut oil for a dairy-free version.

storage/reheating

Store cooled muffins in an airtight container at room temperature for up to 2 days. For longer storage, freeze in a sealed plastic bag for up to 1 month; thaw at room temperature. To reheat, warm in a 325°F oven for 5–7 minutes or microwave on low for 15–20 seconds until heated through.

FAQs

What type of coconut works best in these muffins?

Sweetened, shredded coconut yields the most tender and moist texture. If only unsweetened coconut is available, add 1–2 tablespoons extra sugar to the batter.

Can I use coconut flour instead of all-purpose flour?

No. Coconut flour lacks gluten and absorbs more moisture; substituting it at a 1:1 ratio will yield a dry, crumbly muffin. If you require a gluten-free option, use a premixed gluten-free flour blend designed for baking.

How do I know when the muffins are fully baked?

Insert a toothpick into the center of a muffin. If it comes out clean or with only a few moist crumbs clinging, the muffins are done.

Can I omit the lime and make plain coconut muffins?

Yes. Simply omit the lime zest and substitute an additional teaspoon of vanilla extract for a classic coconut muffin.

Is it possible to make these dairy-free?

Substitute melted coconut oil for butter and use coconut milk or another plant-based milk in place of dairy milk.

How can I prevent the muffins from sticking to the liners?

Lightly grease the paper liners with cooking spray before filling, or use high-quality nonstick liners.

Can I prepare the batter in advance?

You may prepare the batter and refrigerate it up to 24 hours. Allow it to come to room temperature before baking, and add a splash of extra milk if the batter has thickened.

Why are my muffins dense instead of light and fluffy?

Overmixing the batter can develop gluten and lead to dense muffins. Stir only until the dry ingredients are moistened.

How should I store leftover muffins for freezing?

Cool completely, wrap each muffin individually in plastic wrap, then place in a resealable freezer bag. Thaw at room temperature or warm briefly in the oven.

What can I serve alongside these muffins?

They pair beautifully with coffee, tea, fresh fruit, or a dollop of lime curd or passion fruit jam.

Conclusion

These Coconut Lime Muffins are an effortless way to bring a hint of the tropics to your table, combining tender coconut shreds with a vibrant citrus note. Whether enjoyed warm from the oven or as part of a leisurely brunch spread, they are sure to become a fast favorite. Enjoy the bright, sunny flavors in every bite

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