Limoncello Coconut Muffins: A Zesty, Tropical Delight
Coconut and Limoncello Muffins Recipe
Category: Desserts
Servings: 18 muffins
If you’re looking for a treat that blends tropical flavors with a zesty twist, these Coconut and Limoncello Muffins are the perfect choice. A rich, buttery base is infused with the sweet notes of coconut and the vibrant flavor of limoncello, making for a delightful and unique muffin experience. These muffins are perfect for a cozy afternoon tea or as a special treat at your next gathering.
Ingredients
| Ingredient | Quantity |
|---|---|
| All-purpose flour (00) | 350g |
| Granulated sugar | 200g |
| Unsalted butter | 190g |
| Whole milk | 150ml |
| Desiccated coconut | 80g |
| Limoncello liqueur | 50ml |
| Lemon zest | 1 lemon |
| Eggs | 3 |
| Baking powder | 16g |
| Baking soda | ½ tsp |
| Salt | 1 pinch |
| Additional desiccated coconut (for topping) | 50g |
Instructions
-
Preheat and Prepare:
Preheat your oven to 180°C (350°F) for static ovens, or 160°C (320°F) for fan-forced ovens. Line a muffin tray with paper muffin cups. -
Sift Dry Ingredients:
Start by sifting the all-purpose flour into a large mixing bowl. Add the baking powder, baking soda, and a pinch of salt. Stir in 80g of desiccated coconut, ensuring the dry ingredients are well-combined. -
Cream Butter and Sugar:
In a separate bowl, cream the unsalted butter and granulated sugar together until light and fluffy. You can use an electric mixer on medium speed for about 3-4 minutes. This step is crucial for achieving a light texture in your muffins. -
Add Eggs:
Beat the eggs one at a time into the creamed butter mixture. Make sure each egg is fully incorporated before adding the next one. This will help your batter stay smooth and consistent. -
Incorporate Liquids and Flavor:
Gradually pour in the whole milk, followed by the limoncello. Stir gently to combine. Then, add the lemon zest to infuse the batter with a fresh citrusy aroma. -
Combine Wet and Dry Ingredients:
Slowly add the sifted dry ingredients to the wet mixture. Stir until just combined, being careful not to overmix, as this could result in dense muffins. -
Fill Muffin Cups:
Transfer the muffin batter into a piping bag (without a nozzle or using a plain nozzle), and pipe the batter evenly into the prepared muffin cups, filling them up to about 3/4 full. Leave a little room at the top as the muffins will rise during baking. -
Top with Coconut:
Sprinkle the remaining desiccated coconut on top of each muffin for a decorative and flavorful touch. -
Bake:
Place the muffin tray in the preheated oven. Bake for about 25 minutes in a static oven, or 15-20 minutes in a fan-forced oven, or until a toothpick inserted into the center of a muffin comes out clean. The muffins should be golden brown on top. -
Cool and Serve:
Once the muffins are baked, remove them from the oven and let them cool in the tray for a few minutes before transferring them to a wire rack to cool completely. Enjoy your freshly baked Coconut and Limoncello Muffins with a cup of tea or coffee!
These muffins not only offer a wonderful balance of flavors with the tropical sweetness of coconut and the refreshing lemony zing from limoncello, but they also boast a light and fluffy texture that will keep you coming back for more. Perfect for sharing or indulging on your own, these Coconut and Limoncello Muffins are sure to be a hit wherever they go!
