These lime muffins with a hint of coconut are made with a lime drizzle for an extra citrussy finish. Made with buttermilk they are also moist, light and fluffy, not overly sweet, perfect for breakfast or as a snack. Easy to make and ready in just over 30 minutes!
These lime muffins are moist, fluffy and simple to make using a handful of ingredients. The batter contains desiccated coconut which adds gentle sweetness and a hint of creamy coconut flavour while also emphasizing the citrussy profile of these muffins.
A special feature of these zesty lime coconut muffins is an easy lime drizzle made with lime juice and a small amount of confectioners' sugar. Drizzled over freshly baked hot muffins it infuses them with extra lime flavour and ensures they stay moist. Even the next day!
Lime muffins - ingredients and substitutions
- Limes: You will need both the zest and juice.
- Desiccated coconut: See preparation tips below.
- Buttermilk: This ingredient produces light and fluffy muffins (also used in banana buttermilk muffins and pumpkin chocolate muffins). A good substitute is kefir.
- Milk.
- Eggs.
- Oil: You can use any mild tasting oil.
- Sugar: I used granulated sugar in the muffin batter and confectioners' sugar in the drizzle mixture.
- All-purpose/plain flour.
- Raising agents: baking powder and bicarbonate of soda.
Step-by-step recipe instructions
1. Preheat the oven to 450 F/230 C/210 fan/gas mark 8. Lightly grease or line a 12-hole muffin pan with paper cases.
2. Prepare coconut: Place the desiccated coconut in a food processor (small bowl) and blend until the mixture has the texture of coarse sand (not powdery).
TIP: This step ensures the coconut flavour is evenly distributed throughout the batter and that your muffins have a soft texture.
3. Prepare dry mixture: Combine the coconut, flour, baking powder and bicarbonate of soda, and stir thoroughly using a whisk. Set aside.
4. Prepare wet mixture: Whisk together the eggs, buttermilk, milk, oil, lime zest (save the juice for later) and granulated sugar until creamy.
5. Assemble lime muffin batter: Gradually add the dry mixture stirring with a whisk just to combine. Do not overstir the mixture.
6. Bake: Spoon the batter into the muffin cases (⅔ of the way). Bake in the centre of the oven for 7 minutes. Lower the heat to 350F/180C/160 fan/gas mark 4 (without opening the oven door) and continue baking for 13 minutes until a skewer inserted into a muffin comes out clean. Remove from the oven.
TIP: Your lime muffins will rise really well so make sure you don't fill the muffin cases up to the top. ⅔ of the way is enough.
7. Make lime drizzle: Combine the lime juice with the confectioners' sugar and stir until the sugar is dissolved (the mixture should be translucent and runny).
8. Add drizzle: Using a skewer pierce the top of each muffin (straight from the oven while still hot) in several places. Spread the drizzle over the muffins using a pastry brush or small spoon. Do this slowly and make sure the holes are deep enough so the drizzle mixture can infuse the muffins rather than just slide off the tops. Scatter lime zest over the muffins (optional).
9. Cool: Set aside to cool completely before serving.
How to serve lime flavoured muffins
These zesty lime muffins with coconut are delicious served on their own as a snack or breakfast-on-the-go. They are also great with naturally mild, sweet ricotta cheese for a more satisfying breakfast.
These muffins have a soft texture and can be served cold. However, if you use them straight from the fridge you can microwave them for a few seconds before serving (this is optional).
Top tips
- Ensure your eggs, milk and buttermilk are at room temperature.
- To save time you can prepare the desiccated coconut in advance.
- Rinse the limes under hot water and dry before using.
- Do not overmix the batter. Stir just to combine.
- Add the lime drizzle while the muffins are still hot.
- Keep leftover muffins with lime in an airtight container (to make sure they stay moist) for up to 3 days. I also refrigerate mine the next day. You can microwave them for a few seconds before serving (this is optional).
- Freeze in an airtight container for up to 3 months.
Related muffin recipes to try next
See also these other easy breakfast recipes!
Recipe
Lime Muffins (with Coconut and Lime Drizzle)
Equipment
- 12-hole muffin pan
- 2 large bowls plus whisk and spoon
- Food processor
Ingredients
- 1¾ cups (220 g) all-purpose/plain flour
- ¾ cup (64 g) desiccated coconut
- 1½ teaspoons baking powder
- ⅔ teaspoon baking soda
- ½ cup less 1tbsp (90 g) sugar
- 2 large eggs at room temperature
- ¾ cup (180 ml) buttermilk at room temperature
- ⅓ cup (80 ml) milk at room temperature
- ⅓ cup (80 ml) oil mild tasting, any
- zest of 3 limes
For the lime drizzle
- 1½ tablespoons lime juice
- 3 tablespoons confectioners' sugar icing sugar
Instructions
- Preheat the oven to 450 F/230 C/210 fan/gas mark 8. Lightly grease or line a 12-hole muffin pan with paper cases.
- Prepare coconut: Place the desiccated coconut in a food processor (small bowl) and blend until the mixture has the texture of coarse sand (not powdery).TIP: This step ensures the coconut flavour is evenly distributed throughout the batter and that your muffins have a soft texture.
- Prepare dry mixture: Combine the coconut, flour, baking powder and bicarbonate of soda, and stir thoroughly using a whisk. Set aside.
- Prepare wet mixture: Whisk together the eggs, buttermilk, milk, oil, lime zest (save the juice for later) and granulated sugar until creamy.
- Assemble batter: Gradually add the dry mixture stirring with a whisk just to combine. Do not overstir the mixture.
- Bake: Spoon the batter into the muffin cases (⅔ of the way). Bake in the centre of the oven for 7 minutes. Lower the heat to 350F/180C/160 fan/gas mark 4 (without opening the oven door) and continue baking for 13 minutes until a skewer inserted into a muffin comes out clean. Remove from the oven.TIP: Your lime muffins will rise really well so make sure you don't fill the muffin cases up to the top. ⅔ of the way is enough.
- Make lime drizzle: Combine the lime juice with the confectioners' sugar and stir until the sugar is dissolved (the mixture should be translucent and runny).
- Add lime drizzle: Using a skewer pierce the top of each muffin (straight from the oven while still hot) in several places. Spread the drizzle over the muffins using a pastry brush or small spoon. Do this slowly and make sure the holes are deep enough so the drizzle mixture can infuse the muffins rather than just slide off the tops. Scatter lime zest over the muffins (optional).
- Cool: Set aside to cool completely before serving.
Notes
- Ensure your eggs, milk and buttermilk are at room temperature.
- To save time you can prepare the desiccated coconut in advance.
- Rinse the limes under hot water and dry before using.
- Do not overmix the batter. Stir just to combine.
- Add the lime drizzle while the muffins are still hot.
- Keep leftover lime muffins in an airtight container for up to 3 days. I also refrigerate mine the next day. You can microwave them for a few seconds before serving (this is optional).
- Freeze in an airtight container for up to 3 months.
Nutrition
*Nutritional information is automatically generated and should be considered as an estimate.
**A note about baking: If using a fan-assisted oven refer to your appliance's instructions and adjust the temperature accordingly.
Keep in touch!
If you make this lime muffin recipe I'd love to know how it turned out for you. Let me know in the comments below, thanks:)
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