Lime Coconut Muffins with Lime Glaze
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.
Servings: 12
Calories: 268kcal
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
Calories: 268kcal | Carbohydrates: 36g | Protein: 4g | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 38mg | Sodium: 115mg | Potassium: 150mg | Fiber: 2g | Sugar: 15g | Vitamin A: 178IU | Vitamin C: 2mg | Calcium: 58mg | Iron: 2mg