When I read the primary ingredients in this week’s recipe – lemon zest, orange zest, and coconut – the first thing that came to mind was: “COCKTAIL, please!” So, in a departure from all my talk of autumn these days, here, my friends, is my swan song with summer.
I switched up the orange zest in this recipe for lime zest, then soaked the coconut in some Kahlua for about half an hour before making the muffins. I added about 1/2 the remaining alcohol to the batter once the coconut was strained. I put a lot of batter in the pan, admittedly, but I liked how high they rose and how they cracked along the top. Almost like how a bundt cake would. For a final touch, once baked and cooled, I topped them with a Kahlua glaze, some coconut, and more zest.
I couldn’t taste the Kahlua in the muffin as much as I would have liked, but the boozey glaze made up for the missing flavour! My version of the recipe is below.
Citrus Coconut Muffins
Adapted from Women’s Weekly
21/2 cups self raising flour
1 cup caster sugar
90 grams butter
2 teaspoons finely grated lemon zest
2 teaspoons finely grated lime zest
1 egg, lightly beaten
3/4 cup (180 ml) milk
1/4 cup shredded coconut
1/2 cup Kahlua
1/2 cup icing sugar
3 Tbs. Kahlua
Soak coconut for half an hour in Kahlua. Strain the coconut and reserve the Kahlua.
Preheat the oven to 180C/355F. In a measuring jar or medium bowl, combine the lime zest, lemon zest, strained coconut, egg and milk. Set aside.
In a large bowl, combine flour and sugar, rub in the butter.
Add the milk mixture, and 1/2 the leftover Kahlua to the flour and gently mix until its just combined.
Spoon into a prepared muffin tray and bake for 23-25 mins in a preheated oven. Let it cool on a wire rack for 5-10 minutes.
Mix glaze ingredients together with a fork and set aside. When muffins are room temperature, drizzle glaze over top and sprinkle with small amounts of lemon lime zest, and coconut.