Best 7 Put The Lime In The Coconut Muffins Recipes

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If you're looking for a sweet and zesty treat, these Put the Lime in the Coconut Muffins are the perfect choice. With a moist and fluffy crumb, a burst of citrus flavor, and a hint of coconut, these muffins are sure to please everyone. They're perfect for breakfast, brunch, or a midday snack, and they're also great for parties and potlucks. So gather your ingredients and preheat your oven - it's time to make some delicious Put the Lime in the Coconut Muffins!

Check out the recipes below so you can choose the best recipe for yourself!

COCONUT AND LIME MINI MUFFINS



Coconut and Lime Mini Muffins image

These adorable coconut and lime mini muffins are the perfect treat for a wedding, baby shower, or any get-together, for that matter!

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 1h

Yield 16

Number Of Ingredients 13

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 cup Gold Medal™ all-purpose flour
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

Steps:

  • Heat oven to 375°F. Place paper baking cup in each of 16 mini muffin cups or grease bottoms only with shortening or spray with cooking spray.
  • In medium bowl, stir granulated sugar, oil and egg until blended. Stir in coconut milk and 2 teaspoons lime peel until blended. Stir in flour, baking powder, salt and 1/4 cup coconut just until dry ingredients are moistened. Divide batter evenly among muffin cups, filling cups about 3/4 full.
  • Bake 14 to 18 minutes or until tops just begin to turn golden brown. Cool 2 to 3 minutes; remove from pan to cooling rack. Cool completely, about 20 minutes.
  • In small bowl, stir powdered sugar and lime juice until smooth. If necessary, stir in water, a few drops at a time, until glazing consistency; set aside.
  • In small bowl, toss 2 tablespoons coconut with 1 teaspoon lime peel. Dip the top of each muffin in glaze and let excess drip off; immediately sprinkle with coconut mixture.

Nutrition Facts : Fat 1, ServingSize 1 Mini Muffin, TransFat 0 g

TEXAS LIME IN THE COCONUT MUFFINS



Texas Lime in the Coconut Muffins image

This recipe was devised when I had a lot of limes on hand. I'm sure you could use any citrus fruit you like. The key is using healthy ingredients! This muffin is a moderately sweet breakfast treat but much healthier than sweet cereal. The coconut oil is very healthy for you, and so is the flaxseed. Never use margarine! Always use non-aluminum baking powder. I use white whole wheat flour, it comes from white wheat instead of red wheat. These are always a hit at my house.

Provided by suzipen

Categories     Bread     Quick Bread Recipes     Muffin Recipes     Whole Wheat Muffin Recipes

Time 55m

Yield 10

Number Of Ingredients 13

1 ⅓ cups raw sugar
¾ cup virgin coconut oil
¼ cup grapeseed oil
4 eggs
4 limes, zested
1 ½ cups whole wheat flour
1 ⅓ cups all-purpose flour
¾ cup flaked coconut
2 tablespoons ground flaxseed
1 tablespoon baking powder
½ teaspoon salt
1 cup milk
¼ cup fresh lime juice

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease 10 Texas-size muffin cups or line with paper muffin liners.
  • Whisk sugar, coconut oil, and grapeseed oil together in a bowl. Add eggs and lime zest; whisk until smooth.
  • Whisk whole wheat flour, all-purpose flour, flaked coconut, flaxseed, baking powder, and salt together in a bowl. Stir milk and lime juice together in another bowl.
  • Whisk milk mixture into sugar mixture. Gently fold flour mixture into sugar mixture until batter is just combined. Spoon batter into prepared muffin cups.
  • Bake in the preheated oven until lightly browned and a toothpick inserted in the center comes out clean, about 40 minutes. Transfer muffins to wire racks to cool.

Nutrition Facts : Calories 488.4 calories, Carbohydrate 56.9 g, Cholesterol 76.4 mg, Fat 27.4 g, Fiber 3.8 g, Protein 8 g, SaturatedFat 18.1 g, Sodium 328.4 mg, Sugar 28.6 g

PUT THE LIME IN THE COCONUT



Put the Lime in the Coconut image

Provided by Sandra Lee

Categories     beverage

Time 10m

Yield depends on the amounts

Number Of Ingredients 8

2 parts pineapple-coconut juice (recommended: Kern's)
1 splash bottled lime juice (recommended: Rose's)
1 part vanilla vodka
1/2 part half-and-half
1/2 part banana Schnapps
Ice cubes
1/4 cup honey
1/4 cup sweetened coconut flakes (recommended: Baker's)

Steps:

  • Add all ingredients, except coconut flakes and honey, in a cocktail shaker with ice. Pour honey onto a plate. Lay out coconut on a plate. Dip the rims of chilled glasses into honey and roll in coconut. Shake and pour into chilled martini glasses to serve.
  • Note: For a non-alcoholic version, omit the vodka and the banana Schnapps and substitute the ice with 1 banana. Puree the mixture in a blender.

PUT THE LIME IN THE COCONUT MUFFINS



Put the Lime in the Coconut Muffins image

These muffins are a blend of two recipes. They have a wonderful "Island" taste and combine my families love of Key Lime Juice and Coconut.

Provided by SUSIE IN MISSOURI

Categories     Quick Breads

Time 35m

Yield 6 Muffins, 6 serving(s)

Number Of Ingredients 9

2 cups all-purpose flour
1 1/4 cups sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/3 cup milk
2 large eggs, lightly beaten
1/4 cup vegetable oil
1/2 cup key lime juice
1 -1 1/2 cup sweetened flaked coconut

Steps:

  • Combine flour, sugar, baking powder and salt in mixing bowl.
  • In a separate bowl, combine milk, eggs, oil and Key Lime Juice.
  • Stir liquid ingredients into dry ingredients just until all are moist, do not overmix.
  • Spray Large muffin tins lightly with cooking oil.
  • Layer batter and coconut by filling tins 1/2 full with batter, then 1 tablespoon of coconut, then fill to about 1/4 inch from top with batter and top with 1 tablespoon of coconut.
  • Bake at 400 degrees for 25-28 minutes, until tops are brown and the coconut is toasty. Remove from oven and let cool for 5 minutes, run a knife around the muffins and place on serving dish or store in airtight container.

Nutrition Facts : Calories 509.6, Fat 17.1, SaturatedFat 7, Cholesterol 63.9, Sodium 447.9, Carbohydrate 83.8, Fiber 1.9, Sugar 48.8, Protein 7.4

PUT THE LIME IN THE COCONUT CAKE



Put the Lime in the Coconut Cake image

Provided by Food Network

Categories     dessert

Time 3h5m

Yield 10 to 12.servings

Number Of Ingredients 21

1 cup butter
2 cups sugar
1 teaspoon coconut oil
4 eggs
2 1/2 cup all-purpose flour
1/2 teaspoon salt
1 teaspoon baking soda
1/2 teaspoon baking powder
1 cup coconut milk
1 cup sour cream or yogurt
1 cup sugar
2 limes, zested and juicd
1/4 cup coconut milk
1 cup shredded coconut
1/2 cup butter
1/2 cup shortening
4 ounces cream cheese
1 pound box plus 1 cup powdered sugar
1/4 cup coconut milk
1 teaspoon vanilla
2 cups shredded coconut

Steps:

  • Preheat oven to 350 degrees F and grease and flour 2 (9-inch) cake pans.
  • In an electric mixer or using a hand beater, cream butter and sugar until fluffy. Add coconut oil and eggs 1 at a time. In a mixing bowl or on a sheet of parchment paper, combine flour, salt, baking soda and powder. To mixer add coconut milk and flour to creamed mixture alternately, beginning and ending with flour. Pour batter into prepared pans and bake for 25 to 28 minutes. Allow to cool 10 minutes then unmold onto rack(s) over a sheet pan and allow to cool completely.
  • For Glaze: In a medium bowl combine sour cream or yogurt, sugar, lime zest and juice, coconut milk, shredded coconut.
  • With a bamboo skewer, poke holes in cake and spread glaze on both sides of both cakes. Cover with plastic wrap, chill until ready to frost cake.
  • In an electric mixer or using a hand mixer beat together the butter, shortening, and cream cheese until well blended and fluffy. Add the powdered sugar gradually at low speed. Beat in coconut milk and vanilla. Frost cake. Coat top and sides with shredded coconut.

LIME MUFFINS WITH COCONUT STREUSEL



Lime Muffins with Coconut Streusel image

Looking for a way to dazzle Easter brunch guests? A dozen of these tempting gems should do the trick. The coconut-macadamia nut struesel is the perfect complement to the muffin's fresh lime flavor. -Teresa Grissom, Zionsville, Indiana

Provided by Taste of Home

Time 50m

Yield 1 dozen.

Number Of Ingredients 18

2 cups all-purpose flour
3/4 cup sugar
1 teaspoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
3/4 cup buttermilk
3/4 cup key lime yogurt
1 large egg
1/4 cup butter, melted
2 teaspoons key lime juice
1 teaspoon grated lime zest
1 teaspoon vanilla extract
TOPPING:
3 tablespoons sugar
2 tablespoons all-purpose flour
2 tablespoons sweetened shredded coconut
2 tablespoons finely chopped macadamia nuts
2 tablespoons butter, melted

Steps:

  • In a large bowl, combine the first five ingredients. In another bowl, combine the buttermilk, yogurt, egg, butter, lime juice, lime zest and vanilla. Stir into dry ingredients just until moistened. Fill greased muffin cups three-fourths full., In a small bowl, combine topping ingredients; sprinkle over muffins. Bake at 375° for 18-22 minutes or until a toothpick inserted in muffin comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.

Nutrition Facts : Calories 234 calories, Fat 8g fat (4g saturated fat), Cholesterol 34mg cholesterol, Sodium 287mg sodium, Carbohydrate 37g carbohydrate (20g sugars, Fiber 1g fiber), Protein 4g protein.

LIME MUFFINS



Lime Muffins image

I bake muffins every Sunday morning, so I'm always trying different ingredients to make them interesting. These citrus muffins are my husband's favorite.

Provided by Taste of Home

Time 30m

Yield 1 dozen.

Number Of Ingredients 9

2 cups all-purpose flour
1 cup sugar
2-1/2 teaspoons baking powder
1/2 teaspoon salt
2 large eggs
1/4 cup whole milk
1/3 cup vegetable oil
3 tablespoons lime juice
1-1/2 teaspoons grated lime zest

Steps:

  • In a bowl, combine the first four ingredients. In another bowl, beat the eggs, milk, oil, lime juice and zest. Stir into dry ingredients just until moistened. , Fill paper-lined muffin cups two-thirds full. Bake at 400° for 18-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack.

Nutrition Facts : Calories 210 calories, Fat 7g fat (1g saturated fat), Cholesterol 36mg cholesterol, Sodium 195mg sodium, Carbohydrate 33g carbohydrate (17g sugars, Fiber 1g fiber), Protein 3g protein.

Tips:

  • For a richer flavor, use full-fat coconut milk and cream cheese.
  • If you don't have buttermilk, you can make your own by adding 1 tablespoon of lemon juice or vinegar to 1 cup of regular milk and letting it sit for 5 minutes.
  • Be sure to grease and flour your muffin tins before filling them with batter, or use paper liners.
  • Bake the muffins until a toothpick inserted into the center comes out clean.
  • Let the muffins cool for a few minutes in the pan before transferring them to a wire rack to cool completely.
  • For a special touch, drizzle the muffins with a lime glaze made by mixing 1 cup of powdered sugar with 2 tablespoons of lime juice.

Conclusion:

Put the lime in the coconut muffins are a delicious and easy-to-make treat that are perfect for any occasion. With their moist texture, tangy lime flavor, and sweet coconut topping, these muffins are sure to be a hit with everyone who tries them. So next time you're looking for a special muffin recipe, give these lime in the coconut muffins a try. You won't be disappointed!

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