#MuffinMonday: Citrus Coconut Muffins

Muffin Monday is back! And I’m so happy to be baking with An of Baker Street and the crew again. :)

citrus coconut muffins

This week, she gave us Citrus Coconut Muffins. I’m sure you can already tell that coconut is a favorite. The original recipe called for orange zest, but I felt that lime was a better companion. I also thought it would be great to layer the coconut flavor by incorporating coconut oil and coconut milk into the recipe. The end result is a little biscuity tasting (though it may be psycho-somatic, given the only other thing I’ve used self-rising flour for were biscuits), but also quite delicious. The citrus zest gives it a nice zing, complemented beautifully by the more mellow coconut.

citrus coconut muffins

If you don’t have a zester (I don’t), just use a fine grater and grate the lemon and lime skins. It works just fine and it’ll save you money, too. Unless you’re looking for an excuse to make a kitchen purchase. Then, by all means, blame it on me when you show up with a bag from Sur La Table and your new zester. I’ll take the fall for you. I’m such a bad influence.

citrus coconut muffins

5.0 from 1 reviews
Citrus Coconut Muffins
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Breakfast/Brunch
Serves: 16
Ingredients
  • 2½ cups self-rising flour
  • 1 cup granulated sugar
  • 90 grams coconut oil, solid
  • zest of 1 lemon, finely grated
  • zest of 1 lime, finely grated
  • 1 large egg, lightly beaten
  • 1 cup coconut milk, well shaken
  • ⅓ cup sweetened flaked coconut
Instructions
  1. Preheat oven to 355 degrees Fahrenheit. Line 16 muffin cups with paper liners or grease each cup. Set aside.
  2. In a medium bowl, combine the lemon zest, lime zest, egg, and coconut milk. Set aside
  3. In a large bowl, combine flour and sugar, cutting in the solid coconut oil with a pastry blender.
  4. Fold the milk mixture into the flour, mixing until just combined.
  5. Using a medium cookie scoop, portion out batter into prepared muffin tray and sprinkle with shredded coconut.
  6. Bake for 25 mins.
  7. Cool on a wire rack for 5-10 minutes. Serve warm.

Let’s see what the other Muffin Monday bakers whipped up this week!

Muffin Monday is an initiative by Baker Street. A culinary journey of sharing a wickedly delicious muffin recipe every week. Drop in a quick line to join her on her journey to make the world smile and beat glum Monday mornings week after week.

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