Lime Muffins (with Coconut and Lime Drizzle)

Top down view of lime muffins in paper cases close together.

Lime Muffins (with Coconut and Lime Drizzle)

These lime muffins with a hint of coconut contain lime zest as well as 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.

Course Breakfast, Snack

Cuisine vegetarian

Prep Time 15

Cook Time 20

Total Time 35

Servings muffins

Calories 214kcal

Author Monika Dabrowski

Equipment

12-hole muffin pan
2 large bowls plus whisk and spoon
Food processor

Ingredients

1¾ cups all-purpose/plain flour
¾ cup desiccated coconut
1½ teaspoons baking powder
⅔ teaspoon baking soda
½ cup less 1tbsp sugar
2 large eggs at room temperature
¾ cup buttermilk at room temperature
⅓ cup milk at room temperature
⅓ cup oil mild tasting, any
zest of 3 limes

For the lime drizzle

1½ tablespoons lime juice
3 tablespoons confectioners' sugar icing sugar

US Customary - Metric

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