Lime Coconut Muffins are soft, fluffy muffins made with coconut milk, shredded coconut, fresh lime zest, and lime juice, then finished with a tangy lime glaze.
These soft Lime Coconut Muffins are packed with shredded coconut, coconut milk, fresh lime zest, and finished with a tangy lime glaze.
It's a tropical muffin recipe that's super easy to make and perfect for breakfast, dessert or snacking.
The bright citrus flavour of fresh lime cuts through the gentle sweetness of coconut, creating muffins that feel fresh and satisfying without being overly rich.
These Lime Coconut Muffins have a tender crumb thanks to a combination of coconut milk, butter, and oil.
The shredded coconut adds texture while the lime zest perfumes the entire batch.
Once cooled, they're finished with a simple lime glaze that adds a final burst of citrus flavour.
If you love using fresh fruit in muffins, then be sure to also try Kiwi Muffins, Persimmon Muffins, Pear Muffins or Ginger and Rhubarb Muffins.
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Why You'll Love This Recipe
- Fresh lime zest creates a bright citrus flavour that stands out from more common muffin recipes.
- Coconut milk contributes moisture and tenderness throughout the crumb.
- Ready in just 30 minutes.
- A perfect muffin texture using the The Muffin Method.
- Shredded coconut adds texture and subtle sweetness.
- The glaze comes together with only two ingredients.
- Tropical flavours make these muffins feel a little different from everyday baking.
- The recipe uses accessible ingredients found in most supermarkets.
- Easy to adapt with additional fruits or flavourings.
- Freezes well for future snacking.
- The balance of sweet coconut and tart lime appeals to a wide range of tastes.
Lime
Lime is the ingredient that gives these muffins their distinctive taste.
Both the juice and zest are used, but the zest does most of the heavy lifting when it comes to flavour. The fragrant oils found in the outer skin contain intense citrus notes that perfume the batter as it bakes.
Lime also helps balance sweetness, making baked goods taste brighter and fresher.
In recipes like this one featuring coconut, lime adds contrast and prevents the overall flavour from feeling too heavy.
If you love lime, be sure to also try Lime Syrup, Lime Vinaigrette, or Lime Avocado Popsicles.
Ingredients
- Plain Flour - Provides structure and creates the foundation of the muffin crumb. All-purpose flour works perfectly here.
- Granulated Sugar - Adds sweetness and helps create a tender texture. Caster sugar can be substituted if preferred.
- Shredded Unsweetened Coconut - Adds texture and coconut flavour throughout the muffins. Sweetened coconut can be used, though the muffins will be sweeter.
- Baking Powder - Helps the muffins rise and creates a lighter texture.
- Salt - Balances sweetness and enhances the flavour of the lime and coconut.
- Coconut Milk - Adds richness and moisture while reinforcing the coconut flavour. Be sure to use the thick canned version, not the 'mylk' version in a carton. This recipe uses ½ cup, so it's a great way to use up leftover canned coconut milk.
- Milk - Helps create a smooth batter and tender crumb. Whole milk works particularly well.
- Unsalted Butter - Adds flavour and contributes to a softer texture.
- Oil - Keeps the muffins moist for longer than butter alone.
- Eggs - Provide structure, richness, and stability.
- Lime - The zest and juice bring fresh citrus flavour and aroma.
- Vanilla Extract - Rounds out the flavour profile and softens the sharpness of the citrus.
- Powdered Icing Sugar - Forms the base of the lime glaze.
See the recipe card for quantities.
Instructions
Follow this step-by-step photo tutorial, then scroll down to the recipe card for the full ingredients list and method.
Preheat the oven to 400°F/200°C and line a muffin pan with paper liners.
Whisk all dry ingredients in a large bowl.
Whisk together all wet ingredients in a separate bowl.
Add wet ingredients to dry ingredients.
Mix gently until just combined.
Fill muffin cases around three-quarters full.
Bake until golden and risen. Cool completely on a wire rack.
Mix the glaze until thick but drizzleable.
Drizzle over cooled muffins. Finish with coconut and lime zest.
Variations
- Top with streusel before baking.
- Add white chocolate chips.
- Add chopped macadamia nuts.
- Use lemon instead of lime.
- Add blueberries.
- Stir in raspberries.
- Add diced mango.
- Include toasted coconut.
- Use coconut extract for stronger flavour.
Storage
Storage - Store in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to 5 days.
Freezing - Freeze unglazed muffins for up to 3 months. Wrap individually before freezing for the best quality. Thaw at room temperature and glaze before serving.
Make-Ahead - The dry ingredients can be mixed a day ahead. The glaze can be prepared in advance and stored in the refrigerator. Baked muffins freeze particularly well, making them a practical option for future breakfasts and snacks.
Coconut Recipes
Recipe Tips
- Do not overmix the batter. A few small lumps are perfectly fine.
- Use freshly grated lime zest for the strongest flavour.
- Allow the melted butter to cool before adding it to the wet ingredients.
- Check muffins a few minutes before the end of baking time as ovens vary.
- Let the muffins cool completely before glazing.
- Use room-temperature eggs for more even mixing.
- If the glaze is too thin, add extra powdered sugar. If the glaze is too thick, add lime juice a few drops at a time.
Lime Recipes
FAQs
Fresh lime juice is recommended because it provides brighter flavour. Bottled juice can work in a pinch, but the flavour won't be quite as vibrant.
Yes. The muffins will be sweeter, so you may wish to reduce the sugar slightly.
Overmixing is the most common cause. Stir only until the ingredients are combined.
Yes. Replacing the regular milk with additional coconut milk will create a stronger coconut flavour and a slightly richer muffin.
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📖 Recipe
Lime Coconut Muffins with Lime Glaze
Equipment
- Mixing bowls
- 12 cup muffin pan
- zester
Ingredients
- 2 ½ cups plain/all-purpose flour 300g
- ½ cup granulated sugar 100g
- ½ cup shredded unsweetened coconut 45g
- 2 teaspoons baking powder
- ½ teaspoon salt
- ½ cup coconut milk 125ml
- ½ cup milk 125ml
- 4 tablespoons unsalted butter melted and cooled
- 4 tablespoons oil
- 2 eggs
- 1 lime zest and juice
- 1 teaspoon vanilla extract
For the lime glaze
- ½ cup powdered icing sugar
- 1-3 teaspoons lime juice
To decorate
- Shredded coconut
- Lime zest
Instructions
- Preheat the oven to 400ºF/200ºC. Line a 12-hole muffin pan with paper cases.
- Add the flour, sugar, coconut, baking powder and salt to a large mixing bowl and stir well to combine.
- In a separate bowl, add the coconut milk, regular milk, cooled melted butter, oil, eggs, lime zest and juice, and vanilla and whisk to combine.
- Add the wet ingredients to the dry mixture and gently mix to combine.
- Spoon into the muffin cases to ¾ full. Bake for 20-25 mins until the lime coconut muffins are risen and golden. Allow to cool on a wire rack.
- For the lime glaze, sparingly add the lime juice (start with 1 teaspoon and add more as needed) to the powdered sugar and stir until smooth. You want a thick drizzling consistency.
- Drizzle the lime glaze over the cooled muffins and sprinkle with the coconut and lime zest.
Nutrition
The nutritional information provided is approximate and can vary depending on several factors, so is not guaranteed to be accurate. Please see a registered dietician for special diet advice.
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