Coconut Key Lime Muffins

[Photograph: Carrie Vasios]

A moist muffin crumb is flavored with sweet-tart key limes and topped with coconut.

About the author: Carrie Vasios is the editor of Serious Eats: Sweets. She likes to peruse her large collection of cookbooks while eating jam from the jar. You can follow her on Twitter @carrievasios

Every recipe we publish is tested, tasted, and Serious Eats-approved by our staff. Never miss a recipe again by following @SeriousRecipes on Twitter!

Coconut Key Lime Muffins

The recipe box is closed. Read about why and how to export your data »

About This Recipe

Yield:makes 12 muffins
Active time:15 minutes
Total time:35 minutes
Special equipment:12 cup muffin tin, electric beater, 12 paper muffin liners
This recipe appears in: Wake and Bake: Coconut Key Lime Muffins

Ingredients

  • 1 1/2 cups (7 1/2 ounces) all purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 8 tablespoons unsalted butter, melted
  • 1 cup (7 ounces) sugar
  • 2/3 cup whole Greek yogurt
  • 2 eggs
  • 1 teaspoon zest and 1 tablespoon juice (from about 3 small key limes)
  • 3/4 cup sweetened coconut flakes

Procedures

  1. 1

    Adjust oven rack to middle position and preheat oven to 350°F. Line 12 muffin cups with paper holders. In a medium bowl, whisk together flour, baking powder, baking soda, and salt until combined; set aside.

  2. 2

    In a large bowl, beat together butter and sugar with an electric beater until combined. Beat in yogurt, eggs, zest, and juice. Add dry ingredients and stir with a wooden spoon until evenly distributed.

  3. 3

    Fill muffin tins 2/3 full with batter. Top each tin with coconut. Bake until a tester inserted into the center of a muffin comes about clean, about 20 minutes. Let cool for 5 minutes then transfer to a wire rack to finish cooling.

Comments

Add a rating with your comment:

Comments can take up to a minute to appear - please be patient!

Previewing your comment: