coconut-lime

muffins

HANDS-ON TIME

20 MIN

TOTAL TIME

45 MIN plus cooling

Makes 18 muffins

Sometimes baked goods made with shredded coconut can taste artificial or overpowering. I’ve learned that unsweetened coconut flakes or chips, which are thicker and not as wet, produce a natural, more delicate flavor as well as an incredible texture. Here I pair the coconut flakes with unsweetened coconut milk to make a super-tender and moist muffin.

• 1¼ cups all-purpose flour
• ¾ teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon kosher salt
• ½ cup (1 stick) unsalted butter, at room temperature or softened in the microwave
• ¾ cup sugar
• 1 large egg
• ¾ cup unsweetened coconut milk
• 3 tablespoons packed finely grated lime zest
• 1 teaspoon pure vanilla extract
• 2 cups unsweetened coconut flakes or chips (not shredded), such as Bob’s Red Mill

Preheat the oven to 350°F. Line 18 cups of two 12-cup muffin pans with paper or foil liners.

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. In a large bowl, using a handheld mixer, beat the butter with the sugar on medium-high speed until fluffy, 1 to 2 minutes. Beat in the egg until incorporated, then beat in the coconut milk, lime zest, and vanilla until smooth. Add the flour mixture and beat on low speed until the batter is just smooth, about 1 minute.

Divide the batter evenly among the prepared muffin cups and sprinkle each with 2 tablespoons of the coconut flakes. Bake for 20 to 25 minutes, until the muffins have risen and a toothpick inserted into the center of a muffin comes out clean. Transfer the muffins to a wire rack to cool before serving.

DO IT AHEAD The muffins can be stored in an airtight container at room temperature overnight.