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Baking recipe · from the recipe book

Lime Strawberry Muffins with Coconut Tops

Tender, lime-bright muffins studded with juicy strawberries under a crisp toasted-coconut sugar crown.

Lime Strawberry Muffins with Coconut Tops

Ingredients

  • 2¼ cups270 gAll-purpose flour
  • 1 cup180 gGranulated sugardivided
  • 1¾ tsp8 gBaking powder
  • ¾ tsp3 gBaking soda
  • ½ tsp3 gSalt
  • 2 large100 gEggsroom temperature
  • 7 oz200 gPlain Greek yogurt, nonfat
  • ⅓ cup90 gCanola oil
  • 1 lime, juiced45 gLime juice
  • 1½ tbsp8 gLemon zest
  • 1 tsp4 gVanilla extract
  • 1½ cups sliced250 gStrawberriesdiced small and patted dry
  • ⅓ cup30 gSweetened shredded coconut

Steps

  1. Preheat the oven to 400°F (200°C) and line a 12-cup muffin pan with paper liners.
  2. Prepare the topping first: in a small bowl, rub the coconut with 30 g of the sugar (about one sixth) and set aside.
  3. In a large bowl, rub the lemon zest into the remaining sugar with your fingertips until fragrant and damp.
  4. Whisk the flour, baking powder, baking soda and salt into a separate medium bowl.
  5. Into the zested sugar, whisk the eggs, then the Greek yogurt, canola oil, lime juice and vanilla until smooth.
  6. Add the flour mixture to the wet mixture and fold with a spatula until just a few dry streaks remain.
  7. Toss the strawberries with 1 tablespoon of batter's dry streaks as you fold them in gently; stop as soon as the flour disappears.
  8. Divide the batter evenly among the cups, filling them nearly to the top, and sprinkle each with the coconut-sugar topping.
  9. Bake 5 minutes at 400°F (200°C), then lower to 350°F (175°C) and bake 13–16 minutes more, until the tops are golden and a toothpick in the center comes out clean.
  10. Cool in the pan 5 minutes, then move the muffins to a rack and cool 15 minutes before serving.

Food safety: Don't taste raw dough or batter: raw flour and raw eggs can carry germs.

Contains: Milk, Egg, Gluten.

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Saved in the Every Helping recipe book on October 24, 2026.

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