Wow, that’s a mouthful, isn’t it? Come to think of it, so are the muffins. They rise up nice and round over the tops muffin tins. You even have to separate them a bit because they rise so nicely. These muffins are a nice departure from the heavier, deeper flavors and textures of winter. I’d even go so far as to say they’re perfect for Spring and Summer! The raspberries, lime, coconut and white chocolate glaze are not traditionally winter flavors, but if you want to make these in the cold weather? I say go for it! They’ll knock your socks off!
I made these with a Valentine’s Day Breakfast or brunch in mind. But you guys know me--I love muffins and I adore anything with raspberry and lime--so I’ll be making these for every day occasions, for sure! The sour cream keeps them super moist without making them heavy. And don’t feel like you need to glaze them every time. The first time? Yeah, so you can get the full experience. But for every day, the coconut on top that gets nice and toasty in the oven would be just fine.
So…when you look at the list of ingredients and the directions, it may seem long or complicated, but it really isn’t. The muffins are the classic method: mix the dry, mix the wet, add the wet to the dry. Simple! The glaze is made while the muffins are cooling, and it’s a cinch to make. If you’re in a hurry, you could make the glaze while the muffins are baking, then just warm it slightly to the right consistency when you’re ready to glaze them. Just don’t glaze the muffins while they’re too hot, or the world as you know it will come to an end and the multiple universes will come crashing together to wreak all sorts of havoc. OR, the glaze may just slide right off the muffins. (I think I may be watching too much Fringe. Which, if you’re not watching, you should be!)
Raspberry Lime Coconut Muffins with White Chocolate Lime Glaze
Makes 15 muffins
3 1/2 cups flour
4 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 heaping cup sugar
10 tbsp butter, melted-slightly cooled
1 cup milk, room temp.
1 cup sour cream, room temp.
2 eggs, room temp
1 egg yolk, room temp
juice and zest of one lime
1/2 tsp almond extract
1/2 tsp raspberry extract (or add another 1/2 tsp of almond if you don't have raspberry)
1 cup frozen raspberries (or fresh if you've got them)
3/4 cup shredded coconut, plus more for topping
1/4 cup PLUS 2-3 tablespoons heavy cream or half and half
zest of one lime
2 tbsp golden syrup or corn syrup
1/8 tsp citric acid (optional-but it gives that nice pucker up feeling)
6 oz white chocolate, chopped
Heat oven to 350 degrees. Lightly grease a standard muffin tin, and about 3 muffin cups in a second tin (the recipe makes 15 muffins). In a large bowl, mix the flour, baking powder, baking soda, and salt-mix it well. In a medium bowl, whisk the sugar, butter, milk, sour cream, eggs, lime juice and zest, and extract(s).
Add the wet ingredients to the dry ingredients. Fold gently using a rubber spatula-don't over mix. The batter can be lumpy. Add the raspberries and coconut, and again, fold them in gently.
Fill the muffin cups-I use an ice cream scoop for evenly sized muffins. My ice cream scoop is a size #12, which is a 3 oz scoop. The size is located on the sweeping blade. Use a heaping scoop-the batter is thick, so it's ok to put a big scoop of dough in there-it's not going to run over the sides. You should end up with 15 muffins.
I topped them with coconut before baking, but during baking, I realized I wanted to glaze them. So what I'd do next time, is not top them beforehand. Toast some coconut in a pan, and then sprinkle that over the glaze. But it's up to you!
Bake for 30-35 minutes. Tops should be golden brown and spring back lightly when you touch them. (Also-the tops may bake close together, and you may need to run a knife through before removing from the pan.) Cool in the pans on a rack for about 15 or so minutes.
Prepare the glaze while the muffins are cooling:
Gently heat the cream, zest, syrup, and citric acid (if using) in a small sauce pan over medium heat. Watch closely. As it starts to gently bubble, add the chocolate. Stir until the chocolate is completely melted.
Remove the muffins from the pans and place on a cooling rack over a parchment lined baking sheet. Spoon the glaze over the muffins. Cool completely.
- Make these for someone you love this Valentine’s Day and show them how much you care. It’ll get their day off to a great start!
- I’ll bet your office mates would owe you big if you made these for them, too. You could at least make them think they owe you big, right? Ha!