Best 5 Coconut And Lime Mini Muffins Recipes
Indulge your senses with a delightful journey into the realm of flavors with our tantalizing Coconut and Lime Mini Muffins. These bite-sized treats are a symphony of tropical flavors, perfectly balancing the sweet and tangy notes of coconut and lime. Each muffin is a burst of sunshine, offering a moist and fluffy texture that melts in your mouth. Whether you're hosting a brunch with friends or simply craving a sweet treat, our Coconut and Lime Mini Muffins are guaranteed to delight. Dive into the luscious recipes below to discover the secrets behind these irresistible morsels.
Here are our top 5 tried and tested recipes!
TEXAS LIME IN THE COCONUT MUFFINS
This recipe was devised when I had a lot of limes on hand. I'm sure you could use any citrus fruit you like. The key is using healthy ingredients! This muffin is a moderately sweet breakfast treat but much healthier than sweet cereal. The coconut oil is very healthy for you, and so is the flaxseed. Never use margarine! Always use non-aluminum baking powder. I use white whole wheat flour, it comes from white wheat instead of red wheat. These are always a hit at my house.
Provided by suzipen
Categories Bread Quick Bread Recipes Muffin Recipes Whole Wheat Muffin Recipes
Time 55m
Yield 10
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease 10 Texas-size muffin cups or line with paper muffin liners.
- Whisk sugar, coconut oil, and grapeseed oil together in a bowl. Add eggs and lime zest; whisk until smooth.
- Whisk whole wheat flour, all-purpose flour, flaked coconut, flaxseed, baking powder, and salt together in a bowl. Stir milk and lime juice together in another bowl.
- Whisk milk mixture into sugar mixture. Gently fold flour mixture into sugar mixture until batter is just combined. Spoon batter into prepared muffin cups.
- Bake in the preheated oven until lightly browned and a toothpick inserted in the center comes out clean, about 40 minutes. Transfer muffins to wire racks to cool.
Nutrition Facts : Calories 488.4 calories, Carbohydrate 56.9 g, Cholesterol 76.4 mg, Fat 27.4 g, Fiber 3.8 g, Protein 8 g, SaturatedFat 18.1 g, Sodium 328.4 mg, Sugar 28.6 g
PUT THE LIME IN THE COCONUT MUFFINS
These muffins are a blend of two recipes. They have a wonderful "Island" taste and combine my families love of Key Lime Juice and Coconut.
Provided by SUSIE IN MISSOURI
Categories Quick Breads
Time 35m
Yield 6 Muffins, 6 serving(s)
Number Of Ingredients 9
Steps:
- Combine flour, sugar, baking powder and salt in mixing bowl.
- In a separate bowl, combine milk, eggs, oil and Key Lime Juice.
- Stir liquid ingredients into dry ingredients just until all are moist, do not overmix.
- Spray Large muffin tins lightly with cooking oil.
- Layer batter and coconut by filling tins 1/2 full with batter, then 1 tablespoon of coconut, then fill to about 1/4 inch from top with batter and top with 1 tablespoon of coconut.
- Bake at 400 degrees for 25-28 minutes, until tops are brown and the coconut is toasty. Remove from oven and let cool for 5 minutes, run a knife around the muffins and place on serving dish or store in airtight container.
Nutrition Facts : Calories 509.6, Fat 17.1, SaturatedFat 7, Cholesterol 63.9, Sodium 447.9, Carbohydrate 83.8, Fiber 1.9, Sugar 48.8, Protein 7.4
COCONUT MUFFINS
In Beaver Dam, Wisconsin, Sue Gronholz dresses up a muffin recipe with flaked coconut, coconut extract and a streusel topping to create these tender treats. "We like them so much, they're a regular at Saturday morning breakfast," she says.
Provided by Taste of Home
Time 30m
Yield 8 muffins.
Number Of Ingredients 14
Steps:
- In a large bowl, combine the flour, sugar, baking powder and salt. In another bowl, combine the milk, egg, oil and extract. Stir into dry ingredients just until combined. Fold in coconut. Fill greased or paper-lined muffin cups two-thirds full., Combine the topping ingredients; sprinkle over batter. Bake at 400° for 18-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.
Nutrition Facts : Calories 332 calories, Fat 14g fat (5g saturated fat), Cholesterol 33mg cholesterol, Sodium 346mg sodium, Carbohydrate 46g carbohydrate (22g sugars, Fiber 1g fiber), Protein 5g protein.
COCONUT & LIME MUFFINS
Make and share this Coconut & Lime Muffins recipe from Food.com.
Provided by Pink Penguin
Categories Dessert
Time 40m
Yield 12 Muffins
Number Of Ingredients 9
Steps:
- Heat the oven to Gas 4, 180°C, 350°F Line a muffintray with paper cases. Whisk together the margarine and sugar until creamy.
- Add eggs and whisk again. Mix in coconut, lime zest and juice. Fold in the flour and baking powder.
- Spoon the mixture into the paper cases and bake for 15-20 minutes. Remove and cool on a baking wire.
- Beat the butter and the icing sugar together with a tablespoon of hot water until smooth. Add a few drops of green colouring and mix until well blended and fluffy.
- Fill a piping bag with a wide nozzle and top each cupcake with a whirl of icing. Decorate with extra lime zest.
Nutrition Facts : Calories 280.4, Fat 13.4, SaturatedFat 4.6, Cholesterol 42.4, Sodium 170.6, Carbohydrate 37.7, Fiber 0.7, Sugar 22.7, Protein 3.2
LIME MUFFINS
I bake muffins every Sunday morning, so I'm always trying different ingredients to make them interesting. These citrus muffins are my husband's favorite.
Provided by Taste of Home
Time 30m
Yield 1 dozen.
Number Of Ingredients 9
Steps:
- In a bowl, combine the first four ingredients. In another bowl, beat the eggs, milk, oil, lime juice and zest. Stir into dry ingredients just until moistened. , Fill paper-lined muffin cups two-thirds full. Bake at 400° for 18-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack.
Nutrition Facts : Calories 210 calories, Fat 7g fat (1g saturated fat), Cholesterol 36mg cholesterol, Sodium 195mg sodium, Carbohydrate 33g carbohydrate (17g sugars, Fiber 1g fiber), Protein 3g protein.
Tips:
- To achieve a moist and fluffy texture, use room temperature ingredients. Take the eggs, butter, and milk out of the refrigerator about an hour before baking.
- Do not overmix the batter. Overmixing can result in tough muffins. Mix just until the ingredients are combined.
- Fill the muffin cups only about 2/3 full. This will prevent the muffins from overflowing during baking.
- Bake the muffins until a toothpick inserted into the center comes out clean. Overbaking will dry out the muffins.
- Allow the muffins to cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely.
Conclusion:
These coconut and lime mini muffins are a delicious and easy-to-make treat that is perfect for any occasion. They are moist, fluffy, and full of coconut and lime flavor. Whether you are looking for a quick breakfast, a midday snack, or a dessert, these muffins are sure to satisfy your cravings. So next time you are in the mood for something sweet and tropical, give these coconut and lime mini muffins a try.
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