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Tropical Coconut Muffins with a Tangy Twist

These coconut muffins are fluffy and golden, featuring toasted shredded coconut that adds chewiness and crunch. Incorporating a splash of lime juice introduces a bright, tangy flavor that balances the sweetness, resulting in a nostalgic yet elevated treat with a tender crumb and crispy tops.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 12
Course: Main Course
Cuisine: Tropical
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

  • 1 1/2 cups all-purpose flour
  • 1/2 cup sweetened shredded coconut toasted for extra flavor
  • 1/2 cup granulated sugar
  • 1 teaspoon baking powder
  • 2 large eggs beaten
  • 1/2 cup coconut oil melted and cooled
  • 1/4 cup lime juice freshly squeezed
  • a pinch salt

Equipment

  • Muffin tin
  • mixing bowls
  • whisk
  • Spatula
  • Oven
  • Wire rack

Method
 

  1. Preheat your oven to 180°C (350°F). Line a muffin tin with paper liners or lightly grease the cups.
  2. Toast the shredded coconut in a dry skillet over medium heat until golden and fragrant, about 3-4 minutes. Let it cool slightly.
  3. In a large bowl, whisk together the flour, toasted shredded coconut, sugar, baking powder, and salt until well combined. This creates a light, airy dry mixture.
  4. In a separate bowl, beat the eggs until slightly frothy. Add the melted coconut oil and lime juice, whisking until smooth and integrated.
  5. Pour the wet mixture into the bowl of dry ingredients. Gently fold everything together with a spatula until just combined; do not overmix to keep the muffins tender.
  6. Spoon the batter evenly into the prepared muffin cups, filling each about two-thirds full. Sprinkle a little extra toasted coconut on top for added crunch and visual appeal.
  7. Bake in the preheated oven for 20-25 minutes, or until the muffins are golden brown on top and a toothpick inserted into the center comes out clean.
  8. Remove the muffins from the oven and let them cool in the tin for 5 minutes. Then transfer to a wire rack to cool completely, allowing the crumb to set and the tops to crisp up.
  9. Once cooled, serve these tropical coconut muffins warm or at room temperature. They’re perfect on their own or with a drizzle of honey for extra sweetness.

Notes

For an extra flavor boost, lightly toast the shredded coconut before adding it to the batter. You can also add chopped dried pineapple or macadamia nuts for more tropical flair.