Brown Butter Coconut Muffins & Lime Curd // WIt & Vinegar

This whole thing started when I made some lime curd the other day to post on here and was trying to figure out something to accompany it. All I could figure out was a gif of a spoonful of it going towards my face. That wouldn’t make any sense plus there would forever be a gif of me eating on the internet.

Many suggestions were crumpets but I’m going to assume that the farroless cavehole of a town that I live in has zero crumpets. The other suggestion was plain toast but I was like, avocado’s gonna be pissed if it finds out it was swapped out for some curd. Other options were pancakes and ice cream. Now you know I was considering pancake sundae with lime curd but I had to shut that down real quick before it got too crazy.

Brown Butter Coconut Muffins & Lime Curd // WIt & Vinegar

Then I remembered Deb over at Smitten Kitchen posted a coconut bread a while ago and I thought: Lime meet coconut, be friends, high five.

The original recipe is a loaf of bread. But it takes like an hour to cook and my oven hates baking things that long before it decides to be an ass and make whatever it is dried up after 45 minutes. I settled for little bebes aka muffins aka hello 25 minute bake time. And it worked. Voom voom shebang.

Brown Butter Coconut Muffins & Lime Curd // WIt & Vinegar

The muffins aren’t too sweet, not carazy coconutty, more dense than a cupcake, and just kind of a perfect palette for a nice slather of curd. or butter. or the salted honey brown butter spread witchcraft Deb has on her site. But seriously, make this curd and put it on everything.

Let me fill you in on citrus curd. The name rhymes with turd and makes no sense the end. It should be called lemon butter or maybe even custard. Go ahead and scoop out some filling from lemon meringue pie and you’ve pretty much got lemon curd. Bright and tangy and sweet and creamy all at once. It’s serious magic. You can put it on whatever carb you want or put it in a donut. Please someone put it in a donut, Amen.

Brown Butter Coconut Muffins & Lime Curd // WIt & Vinegar

I do have to tell you that there are a few methods out there for making the magic happen. I tried a few different recipes and David Lebovitz’ was by far the easiest and the best tasting. All you do is whisk. then strain. then devour. then repeat. Total baby nonsense if babies were allowed to use the stove.

Brown Butter Coconut Muffins

makes 15 muffins or one loaf of Bread if you follow Deb’s instructions

Adapted, just by omitting the cinnamon and using buttermilk because I’m the freak that has no milk but has the buttermilk, from Smitten Kitchen.

2 eggs

1 1/2 c buttermilk

1 t vanilla

2 1/2 c all purpose flour

1/4 t salt

2 t baking powder

1 c sugar

1 1/2 c sweetened shredded coconut

8 T butter, browned

Preheat oven to 350

In a small bowl, or 2 c measuring cup, mix together the eggs, buttermilk, and vanilla

In a large bowl whisk together the flour, salt, and baking powder. Stir in the sugar and coconut.

Make a well in the center of the dry ingredients and add the wet, stir to combine, then stir in the butter. DO NOT OVER MIX.

Scoop out equal portions of the batter into paper lined or greased cupcake tins. I used about 1/4 c in each.

Bake for 25-30 min until just barely golden brown and a knife inserted in the center comes out clean. DO NOT OVER BAKE.

Lime Curd

Makes 1 cup

from David Lebovitz

1/2 c freshly-squeezed lime juice

1/2 c granulated sugar

2 large egg yolks

2 large eggs

pinch of salt

6 T unsalted butter, cubed – slice into T, then each of those is quartered. Boom.

Before you start any cooking, go ahead and get a fine mesh strainer over a bowl.

David suggests using a double boiler if you aren’t feeling McClane enough to just put the pot directly on the heat. I found the key is constant whisking and no crazy high heats. You’ll be golden. McClane away.

Put everything except the butter in a medium sized saucepan over low heat and whisk.Add butter and continue to whisk until the butter is melted. Turn the heat to medium and cook until the mixture thickens enough that it holds it’s shape when it falls back into the saucepan from the whisk. This happens very fast and is why there needs to be constant whisking. Constant means don’t stop means one arm workout.

As soon as it’s thickened, strain it into the bowl, cover with plastic wrap directly on the surface and refrigerate until cooled, about an hour and a half.

Put on almost everything.

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  • Mmm loving that curd! And the muffins. They’re such a great pair!

  • Dear Will,
    Where have you been on all my life? That is not a joke. #1) You you made me laugh so hard in my living room , it woke up my husband, who needs to be an earlier riser anyway. Clearly, you are helping both of us #2) Citrus curd + coconut = winning. #3) I totally would have supported you for posting a pic of you shoveling this lime curd into your mouth with or without a spoon.
    Anyway, I’ve been reading a while, but hadn’t said hi yet, so hello! Keep it up. Loving what I read, and thanks for brightening my morning! And for waking up the hubs.

  • You got down with these here muffins.. I could get down with some lime curd and ice cream.. I suggest you still make that happen..

    • it happened and I am so thankful it did.

  • you are fantastic and I love this post and I want those muffin babies with curd and I still want to see the gif of you shoving lime curd into your face.

    • you are fantastic.

  • I love how easy curd is to make…and it’s so faaancy. I love this coconut/lime sitch. It’s a good one.

    • way easier than you think it would be! just bust it out and be all faaancy, huh.

  • I held out hope until the very end for that gif.
    I will make you lime curd donuts! Seriously.

  • Yes to everything about this post! Muffins instead of bread, coconut and lime together, and citrus curds all the way (including in donuts!). Also double boilers are unnecessary. I’m so 100% in agreement with you that I feel like I just said nothing at all, so here’s something: that slather of lime curd on that muffin looks delightful!

  • My mouth it literally watering right now…

  • Izy

    You should’ve made the gif
    I would have made a matching gif
    We could have been gif twins
    That said, coconut muffins are a brilliant alternative (I’ve made Deb’s coconut bread before, it was A+++, and pairing lime curd with it? GOOD SHOUT, MATE)

  • Elizabeth

    Looks delicious, making now…. What oven temp?

    • So sorry I managed to space on that :/ hopefully they turned out!

  • Word to the curd because it’s totttttally my jam. I can eat it by the spoonful, no vessel needed. (Hence, I am sad that there is no gif of you shoving a spoonful of curd in your face.) My nana taught me to make it when I was just a little thing, only capable of stirring the pot on the stove. She called it lemon butter, but curd is infinitely more fun to say, no? And coconut muffins? Dannnnng.

  • Oooo…yes. Also, props on the teal background to make the other colors pop. You know what’s up.

  • Yes! These muffins look like a dream. I want to get my curd on soon. I made lemon curd once, but was too impatient for it… I gotza do it right!

    • you just gotta! it actually comes together a lot faster than I thought it would.

  • Please make the gif. Please. I will make you crumpets and personally ship them to your home address (they might be moldy by then but hey, lemon cancels out mold in adverts so I guess that lime would do the same?).

    In other news, lime plus coconut equals food heaven. Tropical island, baby.

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  • Think its about time we have scratch and taste laptops! These look great!

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  • You make me want to crack the eff up while I’m sitting at my desk like a drone. I love you for that.

  • Bianca

    Just finished making the curd, the bread is still in the oven. I am basically just going nuts over the leftover curd in the bowl. It is SO GOOD.
    Thank you!

    • Thank YOU! I’d love to know how it turned out!

  • seriously gorgeous.
    lime curd is the best thing in the universe.
    have you ever tried making it in the microwave, though? it’ll change your life. the secret is to not overcooking it, and stopping it just when it starts to bubble. you do have to strain it when made in this method, but it’s so much easierrr!

    also, gotta ask which camera/lens are you using?

    cheers from israel

    • Thanks Maya, I’ll have to try it out. Currently I use a Canon t4i with a 50mm 1.4 lens.

  • Uhhh..YUM!

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  • This sounds delicious! I love coconut and think pairing it with lime makes it extraordinary. I can’t wait to give this a try!

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