Best Coconut Lime Muffins Recipes

TEXAS LIME IN THE COCONUT MUFFINS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease 10 Texas-size muffin cups or line with paper muffin liners.
• Whisk sugar, coconut oil, and grapeseed oil together in a bowl. Add eggs and lime zest; whisk until smooth.
• Whisk whole wheat flour, all-purpose flour, flaked coconut, flaxseed, baking powder, and salt together in a bowl. Stir milk and lime juice together in another bowl.
• Whisk milk mixture into sugar mixture. Gently fold flour mixture into sugar mixture until batter is just combined. Spoon batter into prepared muffin cups.
• Bake in the preheated oven until lightly browned and a toothpick inserted in the center comes out clean, about 40 minutes. Transfer muffins to wire racks to cool.

PUT THE LIME IN THE COCONUT MUFFINS

Steps:

• Combine flour, sugar, baking powder and salt in mixing bowl.
• In a separate bowl, combine milk, eggs, oil and Key Lime Juice.
• Stir liquid ingredients into dry ingredients just until all are moist, do not overmix.
• Spray Large muffin tins lightly with cooking oil.
• Layer batter and coconut by filling tins 1/2 full with batter, then 1 tablespoon of coconut, then fill to about 1/4 inch from top with batter and top with 1 tablespoon of coconut.
• Bake at 400 degrees for 25-28 minutes, until tops are brown and the coconut is toasty. Remove from oven and let cool for 5 minutes, run a knife around the muffins and place on serving dish or store in airtight container.

COCONUT AND LIME MINI MUFFINS

Steps:

• Heat oven to 375°F. Place paper baking cup in each of 16 mini muffin cups or grease bottoms only with shortening or spray with cooking spray.
• In medium bowl, stir granulated sugar, oil and egg until blended. Stir in coconut milk and 2 teaspoons lime peel until blended. Stir in flour, baking powder, salt and 1/4 cup coconut just until dry ingredients are moistened. Divide batter evenly among muffin cups, filling cups about 3/4 full.
• Bake 14 to 18 minutes or until tops just begin to turn golden brown. Cool 2 to 3 minutes; remove from pan to cooling rack. Cool completely, about 20 minutes.
• In small bowl, stir powdered sugar and lime juice until smooth. If necessary, stir in water, a few drops at a time, until glazing consistency; set aside.
• In small bowl, toss 2 tablespoons coconut with 1 teaspoon lime peel. Dip the top of each muffin in glaze and let excess drip off; immediately sprinkle with coconut mixture.

LIME MUFFINS WITH COCONUT STREUSEL

Steps:

• In a large bowl, combine the first five ingredients. In another bowl, combine the buttermilk, yogurt, egg, butter, lime juice, lime zest and vanilla. Stir into dry ingredients just until moistened. Fill greased muffin cups three-fourths full., In a small bowl, combine topping ingredients; sprinkle over muffins. Bake at 375° for 18-22 minutes or until a toothpick inserted in muffin comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.

COCONUT KEY LIME YOGURT MUFFINS

Steps:

• 1. preheat oven to 350°F. Line 12 muffin cups with paper holders. In a medium bowl, whisk together flour, baking powder, baking soda, and salt until combined; set aside.
• 2. In a large bowl, beat together butter and sugar with an electric beater until combined. Beat in yogurt, eggs, zest, and juice. Add dry ingredients and stir with a wooden spoon until evenly distributed.
• 3. Fill muffin tins 2/3 full with batter. Top each tin with coconut.
• 4. Bake until a tester inserted into the center of a muffin comes about clean, about 20 minutes. Let cool for 5 minutes then transfer to a wire rack to finish cooling.
• 5. ***Tip*** I used the flavored yogurts in place of the plain greek yogurt to equal the amount called for, you can do this if you do not have plain yogurt on hand. Prep time is 15 minutes-Bake time is 20 minutes and cooling time-15 minutes

LIME, WHITE CHOCOLATE AND COCONUT MUFFINS

Steps:

• Grate the zest of the lime and set aside.
• Cut the outer pith from the lime and then carefully slide the knife under one membrane and gently remove a segment of lime flesh.
• Continue until all lime flesh has been extracted into a bowl for later use.
• NB. This isn't as hard as it sounds as the lime membranes are quite fibrous. Alternatively you could just squeeze the limes and use the juice.
• Now sift the flour, baking powder and salt into a large bowl.
• In a separate large mixing bowl, mix together the egg, sugar, milk, butter and vanilla.
• Return the dry ingredients to the sifter and sift again over the egg mixture (Delia says this double sifting is essential, and hey, Delia always knows best!).
• Quickly fold the flour into the egg mixture, taking no more than 15 seconds, as over-mixing will prevent them rising.
• Add the lime zest, lime flesh, white chocolate and coconut (or whatever variation you prefer), combining with minimum stirring.
• Spoon into muffin trays and bake at 200C on a high shelf.
• Large muffins should take 30 minutes, smaller mini-muffins only about 20 minutes.
• Makes 6 large muffins or 20 mini-muffins.

COCONUT & LIME MUFFINS

Steps:

• Heat the oven to Gas 4, 180°C, 350°F Line a muffintray with paper cases. Whisk together the margarine and sugar until creamy.
• Add eggs and whisk again. Mix in coconut, lime zest and juice. Fold in the flour and baking powder.
• Spoon the mixture into the paper cases and bake for 15-20 minutes. Remove and cool on a baking wire.
• Beat the butter and the icing sugar together with a tablespoon of hot water until smooth. Add a few drops of green colouring and mix until well blended and fluffy.
• Fill a piping bag with a wide nozzle and top each cupcake with a whirl of icing. Decorate with extra lime zest.

COCONUT KEY LIME MUFFINS

Steps:

• 1 Adjust oven rack to middle position and preheat oven to 350°F. Line 12 muffin cups with paper holders. In a medium bowl, whisk together flour, baking powder, baking soda, and salt until combined; set aside.
• In a large bowl, beat together butter and sugar with an electric beater until combined. Beat in yogurt, eggs, zest, and juice. Add dry ingredients and stir with a wooden spoon until evenly distributed.
• Fill muffin tins 2/3 full with batter. Top each tin with coconut. Bake until a tester inserted into the center of a muffin comes about clean, about 20 minutes. Let cool for 5 minutes then transfer to a wire rack to finish cooling.