Put the Lime in the Coconut Muffins

By • May 20, 2013 • 3 Comments

28 Save

If you like it, save it!

Save and organize all of the stuff you love in one place.

Got it!

If you like something…

Click the heart, it's called favoriting. Favorite the stuff you like.

Got it!


Author Notes: There’s nothing complicated about this recipe, and nothing onerous about these ingredients. There is only the happy marriage of coconut, lime, and banana, each flavor in a supporting role. If you live somewhere as rainy and gray as New York is right now, I hope these muffins will put you in mind of a beachy, tropical cocktail.cristinasciarra

Makes 16-18 regular-sized muffins, or 54 mini-muffins

  • 1 stick unsalted butter, room temperature, plus more for greasing the pan
  • 1.5 cups golden sugar
  • 2 eggs, room temperature
  • 2 ripe bananas
  • 2 teaspoons lime zest
  • 2 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon sea salt
  • 1/4 cup whole milk
  • 1/4 cup coconut cream
  • 1/2 teaspoon coconut extract
  • 1 cup confectioner’s sugar
  • the juice of 1 lime
  1. Heat the oven to 350F. Grease your muffin tins with softened butter, and then dust with flour.
  2. In a large bowl, cream the butter with the golden sugar for 2-3 minutes. (Use the beater attachments on an electric mixer. If you’re beating by hand, go a little longer. The idea is to thoroughly blend the sugar into aerated butter, to achieve a soft and lovely crumb.) In a small separate bowl, lightly beat the eggs. Slowly add them to the bowl with the sugar and butter, mixing as you go until incorporated.
  3. Meanwhile, unwrap the bananas from their peelings. Move them to a bowl or plate, and use a fork to mash them into mush. (It should be cathartic.) Add the bananas to the batter bowl, along with the coconut extract and the lime zest. Mix until just combined.
  4. Sift the flour together with the baking soda and the salt in a medium bowl. Then, alternately add the flour, the milk, and the coconut cream to the batter, until just combined.
  5. Fill the muffin cups about 2/3 of the way to the top. Bake for 18-20 minutes for the mini muffins, 25-30 minutes for the regular muffins. You are looking for a golden cake top, and for a knife to come out clean.
  6. Allow the muffins to cool for about 20 minutes. Meanwhile, make the glaze: whisk together the confectioner’s sugar with the lime juice, and 1-2 tablespoons of water. After 20 minutes, remove the muffins from the tins and use a spoon to drizzle glaze on top of each. Enjoy warm, or move the muffins to a sealed container where they will keep for up to 4 days.
Jump to Comments (3)

Comments (3) Questions (0)

Default-small
Default-small
Me

over 1 year ago TheWimpyVegetarian

These look wonderful! What's golden sugar? Light brown sugar?

Cristina-014-web-final

over 1 year ago cristinasciarra

Thanks! Here is the golden sugar I use: http://www.indiatree.com.... But you could just as easily use light brown sugar, or even white sugar!

Me

over 1 year ago TheWimpyVegetarian

Thanks so much!