Coconut Key Lime Yogurt Muffins
Inspired by techniques from Serious Eats.
Tangy yoghurt muffins with Key lime zest and juice, coconut flakes and a lime glaze.
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Method
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Equipment
- 12-hole muffin tin
- paper muffin cases
- 2 mixing bowls
- electric hand mixer
- wooden spoon
- wire rack
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 254 kcal |
| Protein | 4.3 g |
| Carbohydrate | 33.3 g |
| of which sugars | 20 g |
| of which free sugars | 19.1 g |
| Fat | 12.1 g |
| of which saturates | 7.9 g |
| Fibre | 1.1 g |
| Salt | 0.59 g |
Protein per 100 kcal
1.7 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
Metric · 12 servings
Muffins
- 190 g plain flour
- 1½ tsp baking powder
- ½ tsp bicarbonate of soda
- 3 g fine sea salt or table salt about ½ tsp
- 115 g unsalted butter, melted
- 180 g caster sugar
- 160 g full-fat Greek yoghurt
- 2 large eggs
- 3 Key limes (or 2 ordinary limes), zest of all and 2 tbsp juice
Topping
- 50 g sweetened coconut flakes or desiccated coconut
Glaze
- 50 g icing sugar
- 2 tsp lime juice
- 1
Heat. Heat the oven to 180 °C (160 °C fan) and line the tin. Whisk the flour, baking powder, bicarbonate of soda and salt in a bowl.
- 2
Wet. Beat the melted butter and sugar with a hand mixer until combined, then beat in the yoghurt, eggs, lime zest and the 2 tbsp lime juice.
- 3
Mix. Stir in the dry mix with a wooden spoon just until no flour shows.
- 4
Bake. Fill the cases two-thirds full, sprinkle the coconut over and bake about 20 min, until a cocktail stick comes out clean.
- 5
Glaze. Cool 5 min in the tin, then on the rack. Stir the icing sugar with the 2 tsp lime juice and drizzle over the cold muffins.
Storage
Keep in an airtight box for up to 2 days, or freeze unglazed for up to 1 month. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
