Key Lime Muffins Food

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KEY LIME MUFFINS



Key Lime Muffins image

Try something different for breakfast or with your afternoon cup of tea/coffee. Fresh Key Lime Juice works the best.

Provided by ratherbeswimmin

Categories     Quick Breads

Time 53m

Yield 12 serving(s)

Number Of Ingredients 9

2 cups all-purpose flour
1 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/3 cup milk
2 large eggs, lightly beaten
1/4 cup vegetable oil
1 teaspoon grated lime rind
1/4-1/2 cup key lime juice (don't substitute)

Steps:

  • Add the first 4 ingredients to a mixing bowl; stir to combine.
  • Make a well in the center of the mixture.
  • In another mixing bowl, combine the milk and remaining ingredients.
  • Add liquid ingredients to dry ingredients; stir until just moistened.
  • Spoon batter into lightly greased muffin cups; fill 3/4s full.
  • Bake at 400° for 18 minutes or until lightly browned.
  • Turn muffins out of pan immediately.

Nutrition Facts : Calories 198.9, Fat 5.8, SaturatedFat 1, Cholesterol 36.2, Sodium 203.2, Carbohydrate 33.6, Fiber 0.6, Sugar 16.9, Protein 3.5

KEY LIME MUFFINS



Key Lime Muffins image

Make and share this Key Lime Muffins recipe from Food.com.

Provided by Recipe Junkie

Categories     Quick Breads

Time 35m

Yield 12 muffins

Number Of Ingredients 12

1 3/4 cups flour
1/4 cup cornmeal
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup melted butter
1/3 cup sugar
1 teaspoon grated key lime zest
2 eggs
1 cup milk
2/3 cup sugar
1/3 cup key lime juice

Steps:

  • Preheat the oven to 350 degrees.
  • Line a muffin pan with paper cups.
  • In a large bowl, mix the flour, cornmeal, baking powder, baking soda and salt.
  • In another bowl, combine the butter, sugar, lime zest, eggs and milk.
  • Add to the dry ingredients and beat until blended.
  • Fill the muffin tins thre-quarters full.
  • Bake for about 20 to 25 minutes or until golden brown and a toothpick inserted in a muffin comes out clean.
  • Remove the muffins from the pan and set aside for about two minutes.
  • While still hot, dip the top of each muffin in the lime juice, then dip them in sugar.
  • Place the muffins sugar-side up on a rack.
  • As they cool, the sugar will form a crunchy topping.

KEY LIME CUPCAKES



Key Lime Cupcakes image

Provided by Food Network Kitchen

Categories     dessert

Time 1h40m

Yield 12 cupcakes

Number Of Ingredients 25

1/2 cup granulated sugar
1 large egg plus 1 egg yolk
1/4 cup fresh Key lime juice (from about 8 Key limes)
2 teaspoons cornstarch
4 tablespoons unsalted butter, cut into pieces
1 teaspoon grated Key lime zest (from about 2 Key limes)
Pinch of salt
12 chocolate wafer cookies
12 tablespoons unsalted butter, at room temperature
1 1/4 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
3/4 cup granulated sugar
2 large eggs, at room temperature
1 teaspoon vanilla extract
1 teaspoon grated Key lime zest
2 tablespoons fresh Key lime juice (from about 4 Key limes)
1/3 cup buttermilk
1 stick unsalted butter, at room temperature
3 1/4 cups confectioners' sugar
1/4 cup sour cream
1 tablespoon fresh Key lime juice
Pinch of salt
Key lime slices and grated zest, for topping

Steps:

  • Make the lime curd: Combine the granulated sugar, egg and egg yolk, lime juice and cornstarch in a small saucepan. Cook over medium-low heat, whisking, until thick enough to coat a spoon, 8 to 10 minutes. Remove from the heat and whisk in the butter, a little at a time, until smooth. Strain through a fine-mesh sieve into a bowl, then stir in the lime zest and salt. Set in a larger bowl of ice and stir until the curd is completely cool. Press plastic wrap directly onto the surface; refrigerate until ready to use.
  • Make the cupcakes: Preheat the oven to 350 degrees F and line a muffin pan with 12 cupcake liners. Pulse the wafer cookies in a food processor until finely ground. Melt 2 tablespoons butter; add to the processor and pulse until the mixture comes together. Press about 1 tablespoon crumbs into each muffin cup.
  • Sift the flour, baking powder, baking soda and salt into a medium bowl; set aside. Combine the remaining 10 tablespoons butter and the granulated sugar in a large bowl and beat with a mixer on medium-high speed until fluffy, 5 minutes. Reduce the speed to low; beat in the eggs, one at a time. Add the vanilla, lime zest and juice and beat until well combined. Add the flour mixture in 3 additions, alternating with the buttermilk, beginning and ending with the flour mixture. Increase the speed to medium high and mix until combined.
  • Divide the batter among the prepared muffin cups, filling each about three-quarters of the way. Bake until a toothpick inserted into the centers comes out clean, 20 to 22 minutes. Remove to a rack; let cool completely.
  • Make the frosting: Beat the butter in a large bowl with a mixer on medium-high speed until fluffy, 5 minutes. Reduce the speed to low and beat in the confectioners' sugar. Increase the speed to medium high; add the sour cream, lime juice and salt and beat until fluffy, 2 more minutes.
  • Place the lime curd in a pastry bag fitted with a 1/4-inch tip. Insert the tip into the center of each cupcake and squeeze to fill. Frost the cupcakes, then pipe more lime curd on top. Top with lime slices and zest.
  • Cook's Note: Key limes are smaller and more tart than regular limes. If you can't find them, look for bottled Key lime juice and use regular lime zest.

KEY LIME CUPCAKES



Key Lime Cupcakes image

This recipe is quick and easy to make. Contains a hint of lime with a moist cake and smooth cream cheese frosting. A great treat for everyone!

Provided by Penelope

Categories     Desserts     Cakes     Cake Mix Cake Recipes     Cupcakes

Time 1h40m

Yield 24

Number Of Ingredients 13

1 (15.25 ounce) package white cake mix (such as Pillsbury® Classic White)
1 cup water
3 eggs
⅓ cup vegetable oil
2 tablespoons lime zest
1 tablespoon fresh lime juice
3 drops green food coloring
½ cup butter, softened
1 (8 ounce) package cream cheese, softened
2 tablespoons lime zest
½ teaspoon vanilla extract
1 ½ cups confectioners' sugar, sifted
2 tablespoons pearlized sprinkles, or as needed

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Line 24 muffin cups with paper liners or spray with cooking spray.
  • Mix cake mix, water, eggs, and vegetable oil together in a bowl using an electric mixer until batter is smooth, about 2 minutes. Add 2 tablespoons lime zest, lime juice, and food coloring; mix well. Pour batter into the prepared muffin cups.
  • Bake in the preheated oven until golden and a toothpick inserted in the center of a cupcake comes out clean, about 18 minutes. Cool cupcakes on a wire rack.
  • Beat butter and cream cheese together in a bowl using an electric mixer until smooth and creamy. Add 2 tablespoons lime zest and vanilla extract to creamed butter mixture; mix well. Mix confectioners' sugar, 1/2 cup at a time, into creamed butter mixture until frosting is smooth; chill in refrigerator until frosting is thickened, about 30 minutes.
  • Spread frosting onto each cupcake and top with sprinkles.

Nutrition Facts : Calories 215.4 calories, Carbohydrate 23.1 g, Cholesterol 43.7 mg, Fat 12.9 g, Fiber 0.3 g, Protein 2.4 g, SaturatedFat 5.4 g, Sodium 183.7 mg, Sugar 18.4 g

LIME MUFFINS



Lime Muffins image

I bake muffins every Sunday morning, so I'm always trying different ingredients to make them interesting. These citrus muffins are my husband's favorite.

Provided by Taste of Home

Time 30m

Yield 1 dozen.

Number Of Ingredients 9

2 cups all-purpose flour
1 cup sugar
2-1/2 teaspoons baking powder
1/2 teaspoon salt
2 large eggs
1/4 cup whole milk
1/3 cup vegetable oil
3 tablespoons lime juice
1-1/2 teaspoons grated lime zest

Steps:

  • In a bowl, combine the first four ingredients. In another bowl, beat the eggs, milk, oil, lime juice and zest. Stir into dry ingredients just until moistened. , Fill paper-lined muffin cups two-thirds full. Bake at 400° for 18-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack.

Nutrition Facts : Calories 210 calories, Fat 7g fat (1g saturated fat), Cholesterol 36mg cholesterol, Sodium 195mg sodium, Carbohydrate 33g carbohydrate (17g sugars, Fiber 1g fiber), Protein 3g protein.

KEY LIME CUPCAKES



Key Lime Cupcakes image

I made these light, tangy cupcakes on a chilly day to remind me of our vacation in southern Florida, where Key lime pies are star attractions. -Jennifer Gilbert, Brighton, Michigan

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 16 cupcakes.

Number Of Ingredients 18

1/2 cup butter, softened
3/4 cup sugar
1/4 cup packed brown sugar
2 large eggs, room temperature
1/2 teaspoon vanilla extract
2 cups graham cracker crumbs
3/4 cup all-purpose flour
3 teaspoons baking powder
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 cup 2% milk
FROSTING:
1 package (8 ounces) cream cheese, softened
1/4 cup butter, softened
2 teaspoons grated Key lime zest
2 teaspoons Key lime juice
1 teaspoon vanilla extract
3-3/4 cups confectioners' sugar

Steps:

  • Preheat oven to 350°. Line 16 muffin cups with paper or foil liners., In a large bowl, cream butter and sugars until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. In another bowl, whisk cracker crumbs, flour, baking powder, cinnamon and nutmeg; add to creamed mixture alternately with milk, beating well after each addition., Fill prepared cups two-thirds full. Bake 15-20 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks to cool completely., For frosting, in a large bowl, beat cream cheese, butter and lime zest until blended. Beat in lime juice and vanilla. Gradually beat in confectioners' sugar until smooth. Pipe or spread onto cupcakes. Refrigerate until serving.

Nutrition Facts : Calories 378 calories, Fat 16g fat (9g saturated fat), Cholesterol 63mg cholesterol, Sodium 270mg sodium, Carbohydrate 57g carbohydrate (45g sugars, Fiber 1g fiber), Protein 4g protein.

PUT THE LIME IN THE COCONUT MUFFINS



Put the Lime in the Coconut Muffins image

These muffins are a blend of two recipes. They have a wonderful "Island" taste and combine my families love of Key Lime Juice and Coconut.

Provided by SUSIE IN MISSOURI

Categories     Quick Breads

Time 35m

Yield 6 Muffins, 6 serving(s)

Number Of Ingredients 9

2 cups all-purpose flour
1 1/4 cups sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/3 cup milk
2 large eggs, lightly beaten
1/4 cup vegetable oil
1/2 cup key lime juice
1 -1 1/2 cup sweetened flaked coconut

Steps:

  • Combine flour, sugar, baking powder and salt in mixing bowl.
  • In a separate bowl, combine milk, eggs, oil and Key Lime Juice.
  • Stir liquid ingredients into dry ingredients just until all are moist, do not overmix.
  • Spray Large muffin tins lightly with cooking oil.
  • Layer batter and coconut by filling tins 1/2 full with batter, then 1 tablespoon of coconut, then fill to about 1/4 inch from top with batter and top with 1 tablespoon of coconut.
  • Bake at 400 degrees for 25-28 minutes, until tops are brown and the coconut is toasty. Remove from oven and let cool for 5 minutes, run a knife around the muffins and place on serving dish or store in airtight container.

Nutrition Facts : Calories 509.6, Fat 17.1, SaturatedFat 7, Cholesterol 63.9, Sodium 447.9, Carbohydrate 83.8, Fiber 1.9, Sugar 48.8, Protein 7.4

LEMON-LIME MUFFINS



Lemon-Lime Muffins image

I got this from a B&B site....credit is given to the Benjamin Prescott Inn. Wonderful, refreshing muffins - good on their own or as part of a brunch menu. Cook time includes cooling time.

Provided by LorenLou

Categories     Quick Breads

Time 50m

Yield 24 muffins

Number Of Ingredients 12

1 cup butter or 1 cup margarine, softened
1 cup sugar
4 eggs, separated
1 teaspoon lemon extract
8 ounces lime yogurt
1 teaspoon baking soda
2 cups flour
1 teaspoon baking powder
1 teaspoon salt
6 1/2 ounces lime juice, divided (4.5 oz, 2 oz.)
2 teaspoons lemons or 2 teaspoons lime peel, grated
additional granulated sugar

Steps:

  • Preheat oven to 350.
  • Spray 24 muffin cups with cooking spray.
  • Cream the butter and sugar until smooth.
  • Beat the egg yolks until well blended, and add them to the butter mixture.
  • Add the lemon extract and combine.
  • In a separate small bowl, mix the lime yogurt with the baking soda and set aside.
  • Sift the flour, baking powder and salt together.
  • Add it to the egg mixture alternately with 4 1/2 oz.
  • of the lime juice, mixing thoroughly after each addition.
  • Beat the egg whites well, and mix into the other ingredients.
  • Add the grated peel.
  • Fold in the yogurt mixture last, until thoroughly blended.
  • Fill muffin cups about 3/4 full.
  • Bake for 12-15 minutes.
  • Cool for about 15 minutes, then dip the top of each muffin first in the remaining 2 oz.
  • lime juice, followed by granulated sugar.

KEY LIME PIE CUPCAKES



Key Lime Pie Cupcakes image

I bake over 200 of these cupcakes for our church suppers, and we always run out. If you can't find Key lime juice, use lime juice. Just add a tad more sugar. -Julie Herrera-Lemler, Rochester, Minnesota

Provided by Taste of Home

Categories     Desserts

Time 1h5m

Yield 32 cupcakes.

Number Of Ingredients 15

4 sheets refrigerated pie crust
1 cup butter, softened
2-1/2 cups sugar
4 large eggs, room temperature
1/2 cup Key lime juice
2 cups all-purpose flour
1-1/2 cups self-rising flour
1-1/2 cups buttermilk
FROSTING:
12 ounces cream cheese, softened
1-1/2 cups butter, softened
1-1/2 teaspoons vanilla extract
2-3/4 to 3 cups confectioners' sugar
6 tablespoons Key lime juice
Fresh raspberries

Steps:

  • Preheat oven to 350°. Line 32 muffin cups with foil liners. On a work surface, unroll crusts. Cut 32 circles with a floured 2-1/4-in. round cookie cutter (discard remaining crust or save for another use). Press 1 crust circle into each liner. Bake until lightly browned, 10-12 minutes. Cool on wire racks., In a large bowl, beat butter and sugar until crumbly. Add eggs, 1 at a time, beating well after each addition. Beat in lime juice. In another bowl, whisk flours; add to butter mixture alternately with buttermilk, beating well after each addition., Pour batter into prepared cups. Bake until a toothpick inserted in center comes out clean, 20-22 minutes. Cool in pans 10 minutes before removing to wire racks to cool completely., In a large bowl, beat cream cheese, butter and vanilla until blended. Beat in enough confectioners' sugar, alternately with lime juice, to reach desired consistency. Frost cupcakes; top with raspberries. Refrigerate leftovers.

Nutrition Facts : Calories 368 calories, Fat 21g fat (13g saturated fat), Cholesterol 78mg cholesterol, Sodium 256mg sodium, Carbohydrate 42g carbohydrate (27g sugars, Fiber 0 fiber), Protein 4g protein.

LIME MUFFINS WITH COCONUT STREUSEL



Lime Muffins with Coconut Streusel image

Looking for a way to dazzle Easter brunch guests? A dozen of these tempting gems should do the trick. The coconut-macadamia nut struesel is the perfect complement to the muffin's fresh lime flavor. -Teresa Grissom, Zionsville, Indiana

Provided by Taste of Home

Time 50m

Yield 1 dozen.

Number Of Ingredients 18

2 cups all-purpose flour
3/4 cup sugar
1 teaspoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
3/4 cup buttermilk
3/4 cup key lime yogurt
1 large egg
1/4 cup butter, melted
2 teaspoons key lime juice
1 teaspoon grated lime zest
1 teaspoon vanilla extract
TOPPING:
3 tablespoons sugar
2 tablespoons all-purpose flour
2 tablespoons sweetened shredded coconut
2 tablespoons finely chopped macadamia nuts
2 tablespoons butter, melted

Steps:

  • In a large bowl, combine the first five ingredients. In another bowl, combine the buttermilk, yogurt, egg, butter, lime juice, lime zest and vanilla. Stir into dry ingredients just until moistened. Fill greased muffin cups three-fourths full., In a small bowl, combine topping ingredients; sprinkle over muffins. Bake at 375° for 18-22 minutes or until a toothpick inserted in muffin comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.

Nutrition Facts : Calories 234 calories, Fat 8g fat (4g saturated fat), Cholesterol 34mg cholesterol, Sodium 287mg sodium, Carbohydrate 37g carbohydrate (20g sugars, Fiber 1g fiber), Protein 4g protein.

KEY LIME BARS



Key Lime Bars image

I love lime and these are tasty. For a triple lime zap mix confectioners sugar with more key lime juice and drizzle on the cooled bars before you dust with confectioners sugar.

Provided by Diana Adcock

Categories     < 60 Mins

Time 50m

Yield 12-18 bars

Number Of Ingredients 9

1 1/2 cups flour
1 cup graham cracker crumbs
3/4 cup butter, room temp
1/2 cup confectioners' sugar
2 cups sugar
1/2 cup key lime juice
4 large eggs
lime zest (, no white please)
confectioners' sugar (for dusting)

Steps:

  • Preheat oven to 350F degrees.
  • Mix together 1 1/4 cups flour, graham cracker crumbs, butter and confectioners sugar to form a soft dough.
  • Press the dough into an ungreased 13x9x2 inch baking pan and bake until lightly browned, about 20 to 25 minutes.
  • While the crust is baking, beat together the sugar, lime juice, remaining 1/4 cup flour, eggs, and lime peel until well mixed.
  • Pour over the hot crust and return the pan to the oven.
  • Bake until set, around 20 minutes or so.
  • Cool on a wire rack and then cut into bars.
  • Dust with confectioners sugar.
  • These freeze well.

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KEY LIME RECIPES: 19 DELICIOUS DESSERTS THAT GO BEYOND PIE
Marshmallow-Almond Key Lime Pie. Summer is peak season for Key limes—a must for this pie’s distinctive sweet-tart flavor. Unlike other Key lime pies, mine has a smooth marshmallow layer on top. This makes it stand out as a crowd favorite. —Judy Castranova, New Bern, North Carolina. Go to Recipe. 8 / 21.
From tasteofhome.com


KEY LIME MUFFINS TO DIE FOR - HARRIETTE'S RESTAURANT
Harriette's Restaurant: Key Lime Muffins to die for - See 2,001 traveler reviews, 434 candid photos, and great deals for Key Largo, FL, at Tripadvisor.
From tripadvisor.ca


KEY LIME COCONUT MUFFINS | GLUTEN FREE, KETO, VEGAN BAKERY
Ingredients: Sunflower Seed Flour*, Pumpkin Seed Flour*, Key Lime Juice, Organic Unrefined Coconut Palm Sugar, Coconut Milk*, Organic Golden Flax Seed Meal*, Organic Coconut Oil*, Lemon Juice*, Konjac Root*, Arrowroot Flour*, Baking Powder*, Cellulose, Lactic Acid (Non Dairy), Flavor (vegan sources), Olive Extract, Beta Carotene (Color), Vitamin B12, Sea Salt, …
From naturbaker.com


KEY LIME COLLECTION, 25 RECIPES - WILL COOK FOR SMILES
Key Lime Pie Ice Cream from Sweet Southern Blue. Key Lime Cheesecake from Food Pusher. Key Lime Cheesecake Ice Cream Sandwiches from Ali Bee’s Bake Shop. Key Lime Pie Martini from Frugal Foodie Mama. Blueberry Key Lime Muffins from Will Cook For Smiles. Key Lime Pie Overnight Oatmeal from The Oatmeal Artist. Key Lime Poke Cake from …
From willcookforsmiles.com


18 DELICIOUS KEY LIME DESSERT RECIPES FOR PIES, CAKES, AND BEYOND
Recipe: Avocado-Key Lime Pie Ice Cream. Nothing cools down a steamy day like a scoop of homemade ice cream. The citrusy flavor of Key lime ice cream pairs deliciously with white chocolate-macadamia nut cookies from your local bakery. Make and freeze ice cream sandwiches to have on hand for a special treat. 10 of 18.
From southernliving.com


KEY LIME MUFFINS NUTRITION FACTS - EAT THIS MUCH
Calories, carbs, fat, protein, fiber, cholesterol, and more for Key Lime Muffins ( Unknown). Want to use it in a meal plan? Head to the diet generator and enter the number of calories you want.
From eatthismuch.com


KEY LIME MUFFINS RECIPE - FOOD.COM | RECIPE | KEY LIME MUFFIN …
Fresh Key Lime Juice works the best. Mar 30, 2015 - Try something different for breakfast or with your afternoon cup of tea/coffee. Fresh Key Lime Juice works the best. Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and enter to select. Touch device users, explore by touch or with swipe gestures. Log in. Sign up ...
From pinterest.com.au


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