Coconut and Limoncello Muffins
- Vegetarian
- Energy Kcal 266
- Carbohydrates g 28.7
- of which sugars g 13.8
- Protein g 4.2
- Fats g 14.6
- of which saturated fat g 9.55
- Fiber g 2.1
- Cholesterol mg 62
- Sodium mg 64
- Difficulty: Easy
- Prep time: 20 min
- Cook time: 25 min
- Makes: 18 pieces
- Cost: Low
PRESENTATION
If you're on the hunt for a muffin with a twist, then muffin al cocco e limoncello is just what you need. Really good stuff. This treat combines the sweetness of coconut with the zesty punch of limoncello. Honestly, it's a flavor that's both refreshing and satisfying. The coconut adds this moist and tender texture, while the limoncello and lemon zest give a fresh burst that’s really really hard to resist. Not your usual muffin. It's a perfect fit for dolci per colazione or a quick afternoon snack, and here's the thing: although inspired by Italian flavors, this recipe has become popular in the U.S. People love making it at home for a unique touch.
The ricetta muffin al cocco e limoncello is surprisingly simple to make. Really. You start by creaming butter and sugar, then mix in eggs, coconut, limoncello, and other ingredients until the batter is smooth and ready for baking. Super easy. Once they’re in the oven, these muffins turn a beautiful golden color, with a soft inside and a slightly crispy edge. Perfect for brunch or as a weekend treat, they pair wonderfully with coffee or tea. And the sauce? Just kidding, but seriously, what makes these muffin cocco limoncello so special is their balance of moist richness from coconut and the fresh zing of limoncello. With easy tips like blending ingredients well and avoiding overbaking, anyone can nail these dolci al limone every time. Whether you're searching for dolci facili for a spontaneous gathering or just want to explore new flavors, these muffins are an exciting way to shake up your baking routine. Enjoy the mix of textures and flavors that make this dish a standout—trust me—it's a win in any setting.
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INGREDIENTS
- for 18 muffins
- Type 00 flour 2 ½ cups (350 g)
- Sugar 1 cup (200 g)
- Butter ¾ cup (190 g) - soft
- Whole milk 0.625 cup (150 ml)
- Dehydrated coconut 1 cup (80 g) - grated
- Limoncello 1.7 oz (50 ml)
- Lemon peel 1
- Eggs 3 - medium
- Baking powder 3 ¾ tsp (16 g)
- Baking soda ½ tsp
- Fine salt 1 pinch
- for garnish
- Dehydrated coconut 1.75 oz (50 g)
How to prepare Coconut and Limoncello Muffins
To make the coconut and limoncello muffins, start by sifting the flour together with the baking powder and baking soda in a bowl. Add to the mixture 2.8 oz of desiccated coconut 1 and the salt. In the bowl of a stand mixer or with an electric mixer, whip the butter with the sugar 2 until creamy. Add the eggs one at a time 3, continuing to whip, making sure to incorporate each egg well before adding the next.
Now add the milk slowly 4, also pour in the limoncello 5; when it has been absorbed into the mixture, gradually add the previously sifted dry ingredients 6.
Flavor with lemon zest 7. Continue whipping the mixture until it reaches a smooth and homogeneous consistency. When the batter is ready, transfer it into a piping bag without a nozzle or with a plain nozzle 8. Prepare a muffin tin with paper liners: fill the liners with the muffin batter, leaving a few millimeters of space from the edge 9
and sprinkle the surface with the remaining desiccated coconut (13-14). With the indicated amounts, you will get 18 muffins. Bake them in a static oven preheated to 356°F for 25 minutes (or in a fan oven at 320°F for about 15-20 minutes). Once baking is complete, remove the coconut and limoncello muffins from the oven 15 and let them cool before enjoying them.