Coconut and Limoncello Muffins

Here’s how to prepare delicious coconut and limoncello muffins with an Italian twist.

Ingredients

• 200 g of flour
• 150 g of sugar
• 50 g of desiccated coconut
• 2 eggs
• 100 ml of seed oil
• 100 ml of milk
• 50 ml of limoncello
• Grated zest of 1 lemon
• 1 packet of baking powder
• A pinch of salt

Preparation

1. Preheat the oven to 180 °C and prepare a muffin tin by lining each cavity with paper cups or by greasing and flouring them.
2. In a large bowl, mix the flour with the desiccated coconut, baking powder, and a pinch of salt.
3. In another bowl, whisk the eggs with the sugar until you obtain a light and fluffy mixture.
4. Add the seed oil slowly, continuing to mix, then incorporate the milk and limoncello.
5. Mix the grated lemon zest into the liquid mixture.
6. Pour the liquid ingredients into the bowl with the dry ingredients and mix everything with a spatula until smooth and homogeneous, without overworking the batter.
7. Fill the paper cups to about 2/3 of their height.
8. Bake the muffins for about 20-25 minutes or until a toothpick inserted into the center of a muffin comes out clean.
9. Remove the muffins from the oven and let them cool on a wire rack before serving.

Trivia

Limoncello is a liqueur typical of Campania, especially the areas around the Gulf of Naples and the Amalfi Coast. It is a product that encapsulates the intense flavor and aroma of local lemons. Its use in pastry is quite common to give a touch of freshness and aroma to desserts, especially in the summer season. In the case of muffins, it adds a pleasant citrus note that perfectly complements the sweetness of the coconut.

If you prefer a less alcoholic dessert, you can replace the limoncello with lemon juice, perhaps slightly increasing the amount of sugar in the mixture. Buon appetito!