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1
Preheat the oven to 425 degrees F and lightly mist a KitchenAid(R) Nonstick Muffin Pan with non-stick spray, or line with cupcake papers.
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2
Fit the KitchenAid(R) Stand Mixer with the whip attachment, and place the flour, coconut, baking powder, salt, and lime zest in the smaller mixing bowl. Stir to combine. Set aside.
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3
Place the sugar and coconut oil in the larger bowl of the KitchenAid(R) Stand Mixer, and mix on medium speed with the whip attachment. Mix in the egg until incorporated. Slowly pour in the coconut milk and coconut extract, and stir until combined.
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4
Switch to the dough hook attachment and add the dry ingredients into the wet. Stir on medium speed until just barely combined. Do not overmix, or the muffins could come out tough. Batter will be lumpy.
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5
Place about 1/2 cup of batter into each well of the KitchenAid(R) Nonstick Muffin Pan, and bake for 5 minutes. Without opening the oven door, turn the temperature down to 350 degrees F and bake for an additional 15 minutes.
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6
Cool completely.
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7
Glaze the muffins
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8
Place the powdered sugar and lime juice in a small bowl and stir to combine.
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9
Dip the tops of the muffins in the glaze.
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10
Press a small slice of lime into the glaze for garnish.
