Put the Lime in the Coconut Muffins
Sometimes, when I’m juggling eight tasks at once and feeling like a chicken sans tête, cooking needs to be simple to compensate. These muffins are simple. They take an hour to make from start to finish, and then you have breakfast and snacks for the better part of the week. Take half to work with you for instant office popularity.
There’s nothing complicated about this recipe, and nothing onerous about these ingredients. There is only the happy marriage of coconut, lime, and banana, each flavor in a supporting role. If you live somewhere as cold and gray as New York is right now, I hope these muffins will put you in mind of a beachy, tropical cocktail.
So take a minute to yourself. Enjoy one (or a few, who’s counting?) with tea or coffee. You deserve it.
A note about the golden sugar: I like the slight molasses taste golden sugar lends, but feel free to use white sugar if you want.
Makes 16-18 regular-sized muffins, or 54 mini-muffins
- 1 stick unsalted butter, room temperature, plus more for greasing the pan
- 1.5 cups golden sugar
- 2 eggs, room temperature
- 2 ripe bananas
- 2 teaspoons lime zest
- 2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon sea salt
- 1/4 cup whole milk
- 1/4 cup coconut cream
- 1/2 teaspoon coconut extract
- 1 cup confectioner’s sugar
- the juice of 1 lime
1. Heat the oven to 350F. Grease your muffin tins with softened butter, and then dust with flour.
2. In a large bowl, cream the butter with the golden sugar for 2-3 minutes. (Use the beater attachments on an electric mixer. If you’re beating by hand, go a little longer. The idea is to thoroughly blend the sugar into aerated butter, to achieve a soft and lovely crumb.) In a small separate bowl, lightly beat the eggs. Slowly add them to the bowl with the sugar and butter, mixing as you go until incorporated.
3. Meanwhile, unwrap the bananas from their peelings. Move them to a bowl or plate, and use a fork to mash them into mush. (It should be cathartic.) Add the bananas to the batter bowl, along with the coconut extract and the lime zest. Mix until just combined.
4. Sift the flour together with the baking soda and the salt in a medium bowl. Then, alternately add the flour, the milk, and the coconut cream to the batter, until just combined.
5. Fill the muffin cups about 2/3 of the way to the top. Bake for 18-20 minutes for the mini muffins, 25-30 minutes for the regular muffins. You are looking for a golden cake top, and for a knife to come out clean.
6. Allow the muffins to cool for about 20 minutes. Meanwhile, make the glaze: whisk together the confectioner’s sugar with the lime juice, and 1-2 tablespoons of water. After 20 minutes, remove the muffins from the tins and use a spoon to drizzle glaze on top of each. Enjoy warm, or move the muffins to a sealed container where they will keep for up to 4 days.
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