Get ready to transport your taste buds to a tropical paradise with these irresistible Coconut Lime Glazed Muffins! Imagine biting into a soft, fluffy muffin that bursts with the perfect balance of tangy lime and creamy coconut - a flavor combination so addictive, you'll be dreaming about these little pieces of heaven long after the last crumb is gone. Whether you're looking for a show-stopping breakfast treat or a delightful afternoon pick-me-up, these muffins are about to become your new obsession!
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: Tropical
Serves: 12 muffins
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 cup sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup coconut milk
- 1/4 cup vegetable oil
- 1 egg
- 1 lime, zested and juiced
- 1/2 cup shredded coconut
Instructions
- Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease it with cooking spray to prevent sticking.
- In a large mixing bowl, combine 1 1/2 cups of all-purpose flour, 1/2 cup of sugar, 1 tablespoon of baking powder, and 1/2 teaspoon of salt. Whisk the dry ingredients together until they are well mixed and there are no lumps.
- In a separate bowl, mix together 1/2 cup of coconut milk, 1/4 cup of vegetable oil, and 1 egg. Use a whisk or fork to beat the ingredients until they are fully combined.
- Add the zest and juice of 1 lime to the wet mixture, stirring to incorporate the flavors. The lime will add a refreshing tang that complements the coconut.
- Pour the wet ingredients into the bowl with the dry ingredients. Gently fold the mixture together using a spatula or wooden spoon until just combined. Be careful not to overmix; a few lumps are okay.
- Fold in 1/2 cup of shredded coconut into the batter, ensuring it is evenly distributed throughout the mixture.
- Evenly divide the muffin batter among the 12 muffin cups, filling each cup about two-thirds full. This will allow room for the muffins to rise without overflowing.
- Place the muffin tin in the preheated oven and bake for approximately 18-20 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean.
- Once baked, remove the muffins from the oven and allow them to cool in the tin for about 5 minutes. Then transfer them to a wire rack to cool completely.
- While the muffins are cooling, prepare the coconut lime glaze. In a small bowl, mix together 1 cup of powdered sugar, 2 tablespoons of lime juice, and 1 tablespoon of coconut milk until smooth. Adjust the consistency by adding more lime juice or coconut milk as needed.
- Once the muffins have cooled, drizzle the coconut lime glaze over the tops of each muffin. Allow the glaze to set for a few minutes before serving.
- Enjoy your delicious Coconut Lime Glazed Muffins as a tropical treat for breakfast or as a delightful snack!
Tips
- • Make sure all your ingredients are at room temperature for the best mixing and texture. • Don't overmix the batter - stop stirring as soon as the dry and wet ingredients are just combined to keep the muffins light and tender. • Use fresh lime zest and juice for the most vibrant flavor. • For extra coconut flavor, toast the shredded coconut lightly in a dry pan before adding to the batter. • If the glaze is too thick, add a little more lime juice or coconut milk. If it's too thin, add more powdered sugar. • Line your muffin tin with high-quality paper liners or grease thoroughly to prevent sticking. • Let the muffins cool completely before glazing to ensure the glaze sets properly. • Store muffins in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 30g
Protein: 3g
Fat: 14g
Saturated Fat: 8g
Cholesterol: 25mg
