Ingredients
Equipment
Method
Instructions:
- Step 1: Preheat and Prepare - Start by preheating your oven to 350°F (175°C). Line a muffin tin with parchment paper or muffin liners.
- Step 2: Combine Dry Ingredients - In a large mixing bowl, whisk together 2 cups of all-purpose flour, 1 tablespoon of baking powder, and 1/2 teaspoon of salt.
- Step 3: Add Coconut and Chocolate - Stir in 1 cup of shredded sweetened coconut flakes and 1/2 cup of miniature semisweet chocolate chips into the dry ingredients.
- Step 4: Mix Wet Ingredients - In another mixing bowl, beat 2 eggs and then add 1/2 cup of sugar, 1/2 cup of milk, 2 teaspoons of grated lime zest, 1/4 cup of lime juice, 1/2 cup of vegetable oil, and 1 teaspoon of coconut extract. Whisk until well combined.
- Step 5: Combine Wet and Dry - Pour the wet ingredients into the bowl with the dry ingredients. Gently fold the mixture until just combined.
- Step 6: Prepare Topping - In a small bowl, combine 1/2 cup of all-purpose flour, 1/2 cup of sugar, and 1/3 cup of melted butter. Mix until crumbly, then add 1/2 cup of shredded coconut flakes and 1/4 cup of miniature semisweet chocolate chips.
- Step 7: Fill Muffin Tins - Spoon the batter into the prepared muffin tin, filling each cup about 2/3 full. Sprinkle the topping mixture over each muffin.
- Step 8: Bake - Place the muffin tin in the oven and bake for 18-22 minutes, or until a toothpick comes out clean.
- Step 9: Cool and Enjoy - Let the muffins cool for about 5 minutes before transferring them to a wire rack.
Notes
- Store muffins in an airtight container at room temperature for up to 3 days.
- For longer storage, freeze muffins wrapped in plastic wrap for up to 3 months.
- Experiment with unsweetened coconut flakes for a lower sugar option.