Coconut Lime Glazed Muffins
Tropical coconut and tart lime come together in these coconut lime glazed muffins. So quick and easy to make- perfect for a summer breakfast or brunch.
Servings: 12 muffins
Calories: 286kcal
Ingredients
For the muffins
- 2 cups all-purpose flour
- 1 cup sweetened shredded coconut
- 1 tablespoon baking powder
- ½ teaspoon kosher salt
- 2 teaspoons lime zest (zest of one lime)
- ¾ cup granulated sugar
- ¼ cup coconut oil
- 1 egg (large)
- 1 cup coconut milk
- ½ teaspoon coconut extract
For the glaze
- 1 cup powdered sugar
- 2 tablespoons lime juice (juice of one fresh lime)
- 1 fresh lime, sliced thinly (for garnish)
Instructions
To make the muffins:
- Preheat the oven to 425 degrees F and lightly mist a muffin pan with non-stick spray, or line with cupcake papers.
- Place the flour, coconut, baking powder, salt, and lime zest in a large mixing bowl, and stir to combine.
- Place the sugar and coconut oil in another bowl, and whisk together until combined.
- Mix in the egg until incorporated.
- Slowly pour in the coconut milk and coconut extract, and stir until combined.
- Add the dry ingredients into the wet.
- Stir together until just barely combined. (Do not overmix, or the muffins could come out tough. Batter will be lumpy.)
- Place about ½ cup of batter into each well of the muffin pan, and bake for 5 minutes. Without opening the oven door, turn the temperature down to 350 degrees F and bake for an additional 15 minutes.
- Cool completely before glazing.
To glaze the muffins:
- Place the powdered sugar and lime juice in a small bowl and stir to combine.
- Dip the tops of the muffins in the glaze.
- Press a small slice of lime into the glaze for garnish.
Nutrition
Calories: 286kcal | Carbohydrates: 44g | Protein: 3g | Fat: 12g | Saturated Fat: 10g | Cholesterol: 14mg | Sodium: 126mg | Potassium: 201mg | Fiber: 1g | Sugar: 26g | Vitamin A: 20IU | Vitamin C: 3mg | Calcium: 55mg | Iron: 2mg