coconut and lime jumbo muffins

Coconut & Lime Muffins (Jumbo Sized)

coconut and lime jumbo muffins

Coconut & Lime (Jumbo) Muffins

the 20th Anniversary of Coconut & Lime celebrated with tasty muffins
Prep Time 5 minutes
Cook Time 20 minutes
Course Breakfast
Cuisine American
Servings 6 jumbo muffins

Ingredients
  

for the batter:

  • zest of three limes
  • 1 cup sugar
  • 2 1/4 cups flour
  • 3 teaspoons baking powder
  • Pinch salt
  • 1/2 cup canola oil
  • 1/4 cup lime juice
  • 2 eggs
  • 2/3 cup buttermilk
  • 1/2 teaspoon vanilla
  • drop lime extract
  • 1/4 cup unsweetened shredded coconut

glaze:

  • 1 cup powdered sugar
  • 2-3 tablespoons lime juice
  • Zest
  • 1/4 cup unsweetened shredded coconut toasted in a skillet

or sugar:

  • 1/4 cup coarse sugar I used demerara sugar
  • 1/4 cup unsweetened shredded coconut toasted in a skillet

Instructions
 

  • Preheat oven to 425. Line 6 wells in a jumbo muffin tin. Set aside.
  • In a large bowl or bowl of a stand mixer and mix together the zest and sugar until well mixed and fragrant.
  • In a second bowl, whisk together the dry ingredients. Add them to the sugar mixture in a steam as the mixer runs. A clumpy dough will form.
  • Add the oil, juice, eggs, buttermilk and extracts. Mix until a fairly smooth batter forms. Fold in coconut.
  • Fill each well about 3/4 of the way. Sprinkle with coarse sugar and coconut if using.
  • Bake for 5 minutes then reduce heat to 375 and bake an additional 20 minutes or until a toothpick inserted in the center of a muffin comes out clean or with one or two coarse crumbs.
  • Meanwhile, whisk together glaze ingredients, if using.
  • Remove to wire rack and drizzle with glaze if using about 3 minutes after you remove them from the oven. Or leave the muffins unadorned all together!
  • Cool on wire rack.

Notes

  • If I am not serving these muffins right away, I chose the sugar option instead of the glaze. The glaze is really best the first day. Alternatively, make the glaze fresh when you want to serve the muffins. 
  • I order this coconut in bulk 
  • Lime extract can be oddly tricky to find but grocery store stalwart McCormick does make it
 
Keyword muffins

 

May is the 20th anniversary of this blog if you can believe that! It is getting harder to find new things to make and post but I knew I had to make some coconut and lime food to celebrate!

I started this blog back in May 2004 when I was a teacher in grad school to share what I was cooking. I had picked the name pretty much randomly (two things that taste good together!) not thinking I’d have it still in 2024. Back then I’d have to explain what a blog was every time I mentioned it. I’ve been featured in many magazines, websites, radio and tv since then. I’ve written several cookbooks! Blogs rose to prominence and then fell but here I still am.

These muffins are super moist and delicious. I bought this jumbo muffin pan last year and it turns out jumbo muffins are so much more fun to make and eat! You get proportionally more of the soft center and less of what I like the least, the side crust. I think you can taste the flavors of the muffins more than you can smaller ones. Maybe that’s all in my head but it feels true.

The trick is to really beat the lime zest into the sugar so those oils really distribute and to use a tiny drop of lime extract. This is especially important when you are making these muffins outside of citrus season–the limes need a little boost!

Toasting the coconut in a skillet is my preferred method—you have to keep an eye on it or it will burn but at least you aren’t reaching into the oven and it’s easier to see.

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