Coconut Lime Ricotta Muffins

Bake up Coconut Lime Ricotta Muffins for a tropical treat! These moist, zesty muffins blend creamy ricotta with coconut and lime—perfect for breakfast, brunch or dessert. 

If you’ve been a long time reader of The Curious Plate then you know about my famous ricotta cake. I dare say it’s life changing. 

I’ve made a few versions over the years: Roasted Strawberry Ricotta Cake, Blood Orange Ricotta Cake, and Easy Lemon Ricotta Cake.  

As with any recipe I love to mix things up and thought, why not morph it into a muffin? Well, step into a world of bright, tropical flavors with these Coconut Lime Ricotta Muffins. A delightful treat that transforms the humble muffin into a zesty, creamy dream. 

Perfect for breakfast, brunch, or a sunny afternoon snack, they’re a burst of sunshine in every bite. 

The Tropical Trio

At the heart of these muffins lies a winning combination: coconut, lime, and ricotta. Coconut brings a warm, toasty sweetness, while lime adds a citrusy spark that cuts through the richness. Ricotta (aka: the secret weapon), lends an irresistibly moist and tender crumb. Together, they create a flavor profile that’s both flavorful and comforting

Why Muffins?

Muffins are the ultimate grab-and-go treat, and this version takes versatility to the next level. You can enjoy them at home on a brunch spread or pack them in a lunch box. 

Secret to Moist Muffins

The coconut and lime keep things lively, while the ricotta ensures they stay soft and fresh for days. 

Ingredients Used to Make Coconut Lime Ricotta Muffins 

This concise list of ingredients creates a moist, tender muffin with a perfect balance of sweet, nutty, and citrusy notes. Here’s what typically goes into crafting these delightful muffins: 

• All-purpose flour
• Granulated sugar
• Baking powder
• Kosher salt
• Egg
• Ricotta
• Coconut Extract
• Unsalted butter
• Lime juice
• Lime zest
• Powdered sugar
• Vanilla extract 
• Toasted coconut flakes

How to Make Coconut Lime Ricotta Muffins 

These muffins are easy to whip up, delivering a moist, tender crumb that’s perfect for breakfast, brunch, or snacking. Here’s how to create these delightful muffins in your kitchen.

• Preheat and oven to 350 degrees. Line a 12 cup muffin tin with cupcake liners. 
• In a large bowl, combine the first four ingredients. In another large bowl combine the eggs, ricotta, coconut extract, melted butter, lime juice, and lime zest. Slowly combine the dry ingredients with the wet ingredients.
• Next, using an ice cream scoop, scoop the batter into each muffin tin. Bake the muffins for about 20 minutes depending on your oven or until a toothpick inserted into the center comes out clean. 
• Remove the muffins from the oven and let it cool before topping with frosting, lime slice, and toasted coconut
• To make the frosting, in a stand mixer fitted with a paddle attachment cream together powdered sugar and unsalted butter. Next, stir in vanilla extract, coconut extract, and salt. The frosting will be thick. Gently pour in the milk and the remaining cup of powdered sugar. If the frosting is too thick, add more milk. If the frosting is too runny, add in more sugar until desired consistency. 

Variations of Coconut Lime Ricotta Muffins 

Here are some exciting variations to customize these muffins.

Coconut Lime Blueberry Muffins: Fold in ¾ cup of fresh or frozen blueberries to the batter for bursts of juicy sweetness that complement the lime’s tang. The berries add color and a subtle tartness, balancing the coconut’s richness. Sprinkle a pinch of coconut flakes on top before baking for extra crunch.

Mango Coconut Lime Muffins: Swap half the ricotta for ½ cup of pureed mango to infuse the muffins with tropical fruitiness. Add a tablespoon of diced dried mango to the batter for a chewy texture. The mango enhances the coconut-lime duo, creating a vibrant, island-inspired treat.

Chocolate Chip Coconut Lime Muffins: Stir in ½ cup of dark or white chocolate chips for a decadent twist. The chocolate’s richness contrasts with the bright lime and nutty coconut, making these muffins feel like a dessert. Dust with powdered sugar post-baking for a pretty finish.

Almond Coconut Lime Muffins: Replace ½ cup of flour with almond flour and add ¼ cup of chopped almonds to the batter for a nutty, gluten-friendly crunch. Swap lime zest for a teaspoon of almond extract to amplify the almond flavor, keeping the coconut as a sweet backdrop.

Proper Storing

Here’s how to store these muffins for short-term or longer-term use.

Room Temperature: Short-Term Enjoyment

These muffins are best enjoyed fresh, within the first day or two. Store them at room temperature in an airtight container or resealable bag to prevent drying out. They’ll stay good for up to 2 days. 

Freezing: Long-Term Storage

Freezing is a great option for enjoying Coconut Lime Ricotta Muffins later. Cool them completely, then wrap each muffin tightly in plastic wrap followed by aluminum foil, or place them in a single layer in a freezer-safe airtight container or zip-top bag. They’ll keep for up to 2-3 months without significant loss of flavor.