Description
These Coconut-Lime Avocado Muffins combine the tropical flavors of coconut and lime with creamy avocado for a moist, fluffy, and uniquely delicious muffin. Enhanced with warming spices, walnuts, and a citrusy glaze, these muffins make a perfect breakfast treat or snack that balances freshness and indulgence in every bite.
Ingredients
Dry Ingredients
- 1.5 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/8 teaspoon nutmeg
- 1 teaspoon fresh lime zest
Wet Ingredients
- 1/4 cup softened butter
- 1/2 cup mashed avocado
- 1/2 cup granulated sugar
- 1 + 1/2 teaspoons pure vanilla extract
- 2 large eggs
- 1/4 cup plus 1 tablespoon coconut milk (or milk of choice)
- 1/2 – 1 tablespoon fresh lime juice
Add-ins
- 1/2 cup unsalted baking walnuts, chopped
- 1/4 – 1/2 cup shredded coconut
Glaze
- 1 cup powdered confectioner’s sugar
- 1 – 2 teaspoons fresh lime juice
- 1 – 2 teaspoons coconut milk
- lemon zest, to taste
Instructions
- Soften Butter: Begin by softening the butter so it is pliable and easy to mix, which will help with achieving a fluffy texture in the muffins.
- Preheat Oven and Prepare Muffin Tin: Preheat your oven to 425°F (220°C). Lightly grease a standard-sized muffin tin with coconut oil to prevent sticking.
- Prepare Faux Buttermilk: Combine fresh lime juice with coconut milk and set aside. This mixture acts as a tangy faux buttermilk, enhancing the muffin’s tenderness. Ensure all cold ingredients come to room temperature before use.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, cinnamon, nutmeg, and grate one teaspoon of fresh lime zest. Set the bowl aside.
- Whip Wet Ingredients (Except Eggs): In a large bowl, using a hand mixer, beat the mashed avocado and softened butter with the granulated sugar until the mixture is light and fluffy.
- Add Vanilla, Lime, and Milk: Stir in the vanilla extract, faux buttermilk mixture (lime juice plus milk), mixing well to combine.
- Incorporate Eggs: Add the eggs one at a time and whisk just until incorporated to avoid overmixing.
- Combine Dry and Wet Mixtures: Sift the dry ingredients into the wet ingredients to add air and enhance fluffiness, then gently mix with a fork just until the batter thickens.
- Fold in Nuts and Coconut: Carefully fold in the chopped walnuts and shredded coconut ensuring even distribution without overmixing the batter.
- Fill Muffin Tins and Bake: Overfill the muffin cups to create generous muffin tops; place the muffin tin on a baking sheet and immediately reduce the oven temperature to 375°F (190°C). Bake for 18-20 minutes or until a toothpick inserted into the center of a muffin comes out clean.
- Prepare Glaze: While muffins are baking, mix the powdered sugar with lime juice, coconut milk, and lemon zest to create a smooth glaze.
- Glaze Muffins: Once muffins are cooled, drizzle the lime-coconut glaze over the tops for added sweetness and citrus flavor.
Notes
- For an extra green twist, try mixing in a handful of freshly pureed spinach leaves into the batter before baking.
- Room temperature ingredients ensure better blending and fluffier muffins.
- You can substitute walnuts with pecans or omit nuts if allergic.
- The lime juice combined with coconut milk acts as a buttermilk substitute, enhancing the muffins’ moisture and tang.
- To keep muffins dairy-free, use coconut oil instead of butter and coconut milk as specified.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
