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Coconut and Lime Mini Muffins
Coconut and Lime Mini Muffins
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Prep Time:
20 minutes
Total Time:
1 hour
Delightful coconut lime mini muffins are a charming addition to any event, from weddings to baby showers to casual gatherings.
Ingredients:
  • 1/4 cup granulated sugar
  • 3 tablespoons vegetable oil
  • 1 egg
  • 1/2 cup canned coconut milk (not cream of coconut)
  • 2 teaspoons grated lime peel
  • 3/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/4 cup flaked coconut
  • 1/2 cup powdered sugar
  • 2 1/2 teaspoons lime juice
  • 2 tablespoons flaked coconut
  • 1 teaspoon grated lime peel
Instructions:
  • Preheat oven to 375°F. Line 16 mini muffin cups with paper baking cups or grease bottoms with shortening or cooking spray.
  • Combine granulated sugar, oil, and egg in a medium bowl until smooth. Mix in coconut milk and 2 teaspoons of lime zest until well combined. Gently fold in flour, baking powder, salt, and 1/4 cup of shredded coconut until just moistened. Distribute batter evenly among muffin cups, filling each about 3/4 full.
  • Bake for 14 to 18 minutes until the tops are a beautiful golden brown. Let them cool for 2 to 3 minutes, then transfer to a cooling rack. Allow to cool completely for about 20 minutes.
  • Combine powdered sugar and fresh lime juice in a small bowl, stirring until a smooth glaze forms. If needed, add water a few drops at a time until desired consistency is achieved. Let the glaze sit aside for later use.
  • In a small bowl, mix 2 tablespoons of coconut with 1 teaspoon of lime peel. Dip the top of each muffin in the glaze, allow excess to drip off, then sprinkle immediately with the coconut mixture.

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