Coconut Lime Mini Muffins
Servings: 24 mini muffins
Equipment
Ingredients
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 cup oatmeal
- 1 cup sweetened flaked coconut
- 3/4 cup granulated sugar
- 1/2 teaspoon kosher salt
- 1 1/2 teaspoon baking powder
- 1/2 teaspoon freshly grated nutmeg
Wet Ingredients
- 2 large eggs
- 4 tablespoons melted butter
- 1 cup milk, any kind
- 1 teaspoon vanilla
Glaze Ingredients
- 1 1/2 cups confectionary sugar
- 1 tablespoon freshly grated lime zest [zest the lime[s] first, then juice] How many limes will depend on the juiciness - may take more than one.
- 4 tablespoons fresh lime juice
Instructions
Make the Muffins
- Preheat the oven to 350° and generously butter a 24-spot mini muffin pan*, or line with paper liners
- Thoroughly combine all of the dry ingredients into a medium sized [8 cup] mixing bowl. A whisk works well for this.
- Add all of the wet ingredients to a smaller [6 cup] bowl, and beat together with a large fork or a whisk, until uniformly combined.
- Pour the wet ingredients into the dry ingredients, and use a rubber spatula to combine. It is ok to see a few spots of the dry ingredients here and there, and for the batter to have a "shaggy" appearance. Do NOT overmix. [see post above]
- Using a cookie scoop, or tablespoon, divide the batter evenly between the 24 spots in the muffin pan.
- Bake the muffins in the preheated oven for 12 to 14 minutes, turning the pan after half of the time has elapsed. Continue baking until they are a bit browned across the top, and a toothpick inserted near the center of a muffin comes out with not more than a few moist crumbs. Check a muffin near the center and one along the outside as well.
- Remove the pan to a cooling rack, and after cooling for a couple of minutes, remove the muffins from the pan and set back on the rack to cool more.
Make the Glaze
- In a small, deep bowl, combine the sugar, lime zest and lime juice. You can add a pinch of salt as well.
Glaze the muffins
- The muffins should be cooled for about 20 minutes to a half hour. They can still be slightly warm, but not hot.
- Dunk the top of each muffin into the glaze and set them back on the cooling rack to set, or serve immediately. If you plan to store them, allow the glaze to set and dry before putting them into a container.
- These are best enjoyed within 24 hours. You can wait to serve them, but I would also wait to glaze them until just a little while before serving.
Notes
*These can be made as regular-sized muffins. They'll take around 25 minutes of baking time.