Best 14 Lime Muffins Recipes

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Are you craving a burst of zesty, refreshing flavor? Look no further than these delectable Lime Muffins, a delightful treat that combines the tang of lime with a soft, moist crumb. They're perfect for any occasion, whether it's a morning breakfast treat, an afternoon snack, or a dessert to satisfy your sweet tooth. With three tempting variations – Classic Lime Muffins, Lime Cream Cheese Muffins, and Lime Poppy Seed Muffins – this recipe article has something for everyone. Get ready to tantalize your taste buds with a symphony of citrusy goodness. These Lime Muffins are not just ordinary muffins; they're an explosion of flavor that will elevate your taste buds to new heights.

Here are our top 14 tried and tested recipes!

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.

COCONUT AND LIME MINI MUFFINS



Coconut and Lime Mini Muffins image

These adorable coconut and lime mini muffins are the perfect treat for a wedding, baby shower, or any get-together, for that matter!

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 1h

Yield 16

Number Of Ingredients 13

1/4 cup granulated sugar
3 tablespoons vegetable oil
1 egg
1/2 cup canned coconut milk (not cream of coconut)
2 teaspoons grated lime peel
3/4 cup Gold Medal™ all-purpose flour
3/4 teaspoon baking powder
1/4 teaspoon salt
1/4 cup flaked coconut
1/2 cup powdered sugar
2 1/2 teaspoons lime juice
2 tablespoons flaked coconut
1 teaspoon grated lime peel

Steps:

  • Heat oven to 375°F. Place paper baking cup in each of 16 mini muffin cups or grease bottoms only with shortening or spray with cooking spray.
  • In medium bowl, stir granulated sugar, oil and egg until blended. Stir in coconut milk and 2 teaspoons lime peel until blended. Stir in flour, baking powder, salt and 1/4 cup coconut just until dry ingredients are moistened. Divide batter evenly among muffin cups, filling cups about 3/4 full.
  • Bake 14 to 18 minutes or until tops just begin to turn golden brown. Cool 2 to 3 minutes; remove from pan to cooling rack. Cool completely, about 20 minutes.
  • In small bowl, stir powdered sugar and lime juice until smooth. If necessary, stir in water, a few drops at a time, until glazing consistency; set aside.
  • In small bowl, toss 2 tablespoons coconut with 1 teaspoon lime peel. Dip the top of each muffin in glaze and let excess drip off; immediately sprinkle with coconut mixture.

Nutrition Facts : Fat 1, ServingSize 1 Mini Muffin, TransFat 0 g

TEXAS LIME IN THE COCONUT MUFFINS



Texas Lime in the Coconut Muffins image

This recipe was devised when I had a lot of limes on hand. I'm sure you could use any citrus fruit you like. The key is using healthy ingredients! This muffin is a moderately sweet breakfast treat but much healthier than sweet cereal. The coconut oil is very healthy for you, and so is the flaxseed. Never use margarine! Always use non-aluminum baking powder. I use white whole wheat flour, it comes from white wheat instead of red wheat. These are always a hit at my house.

Provided by suzipen

Categories     Bread     Quick Bread Recipes     Muffin Recipes     Whole Wheat Muffin Recipes

Time 55m

Yield 10

Number Of Ingredients 13

1 ⅓ cups raw sugar
¾ cup virgin coconut oil
¼ cup grapeseed oil
4 eggs
4 limes, zested
1 ½ cups whole wheat flour
1 ⅓ cups all-purpose flour
¾ cup flaked coconut
2 tablespoons ground flaxseed
1 tablespoon baking powder
½ teaspoon salt
1 cup milk
¼ cup fresh lime juice

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease 10 Texas-size muffin cups or line with paper muffin liners.
  • Whisk sugar, coconut oil, and grapeseed oil together in a bowl. Add eggs and lime zest; whisk until smooth.
  • Whisk whole wheat flour, all-purpose flour, flaked coconut, flaxseed, baking powder, and salt together in a bowl. Stir milk and lime juice together in another bowl.
  • Whisk milk mixture into sugar mixture. Gently fold flour mixture into sugar mixture until batter is just combined. Spoon batter into prepared muffin cups.
  • Bake in the preheated oven until lightly browned and a toothpick inserted in the center comes out clean, about 40 minutes. Transfer muffins to wire racks to cool.

Nutrition Facts : Calories 488.4 calories, Carbohydrate 56.9 g, Cholesterol 76.4 mg, Fat 27.4 g, Fiber 3.8 g, Protein 8 g, SaturatedFat 18.1 g, Sodium 328.4 mg, Sugar 28.6 g

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 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

WHITE CHOCOLATE-LIME MUFFINS



White Chocolate-Lime Muffins image

Yummy cake-like muffins, with lime and white chocolate. These are closer to tart than sweet--not sour, but a nice change from very sweet desserts.

Provided by Elske G.

Categories     Bread     Quick Bread Recipes     Muffin Recipes     Chocolate Muffin Recipes

Time 40m

Yield 12

Number Of Ingredients 11

2 cups all-purpose flour
½ cup white sugar
½ cup brown sugar, divided
2 teaspoons baking powder
¼ teaspoon baking soda
¾ teaspoon salt
½ cup lime juice
½ cup butter, melted
2 eggs
¼ cup coconut-flavored rum
⅔ cup white chocolate chips

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tin or line each cup with paper liners.
  • Combine flour, white sugar, 1/4 cup brown sugar, baking powder, baking soda, and salt in a medium bowl.
  • Combine lime juice, melted butter, eggs, and rum in a small bowl. Slowly stir into the flour mixture until moistened. Fold in white chocolate chips.
  • Pour batter into the prepared muffin cups. Sprinkle remaining brown sugar over the top.
  • Bake in the preheated oven until a knife inserted into the center comes out clean, about 25 minutes.

Nutrition Facts : Calories 295.2 calories, Carbohydrate 40.9 g, Cholesterol 56.5 mg, Fat 12.6 g, Fiber 0.6 g, Protein 4.3 g, SaturatedFat 7.5 g, Sodium 335.7 mg, Sugar 23.2 g

LIME, WHITE CHOCOLATE AND COCONUT MUFFINS



Lime, White Chocolate and Coconut Muffins image

Found this on a blog that was running a contest for cupcakes and muffins. This was one lady's creation. The title alone caught my eye...or should I say tastebuds!

Provided by Wasteoftym

Categories     Quick Breads

Time 20m

Yield 6 large muffins

Number Of Ingredients 11

150 g plain flour
2 teaspoons baking powder
1/4 teaspoon salt
1 medium egg
40 g caster sugar
110 ml milk
50 g butter, melted and cooled slightly
1/2 teaspoon pure vanilla extract
1 lime
80 g white chocolate, chopped roughly
1/2 cup desiccated coconut

Steps:

  • Grate the zest of the lime and set aside.
  • Cut the outer pith from the lime and then carefully slide the knife under one membrane and gently remove a segment of lime flesh.
  • Continue until all lime flesh has been extracted into a bowl for later use.
  • NB. This isn't as hard as it sounds as the lime membranes are quite fibrous. Alternatively you could just squeeze the limes and use the juice.
  • Now sift the flour, baking powder and salt into a large bowl.
  • In a separate large mixing bowl, mix together the egg, sugar, milk, butter and vanilla.
  • Return the dry ingredients to the sifter and sift again over the egg mixture (Delia says this double sifting is essential, and hey, Delia always knows best!).
  • Quickly fold the flour into the egg mixture, taking no more than 15 seconds, as over-mixing will prevent them rising.
  • Add the lime zest, lime flesh, white chocolate and coconut (or whatever variation you prefer), combining with minimum stirring.
  • Spoon into muffin trays and bake at 200C on a high shelf.
  • Large muffins should take 30 minutes, smaller mini-muffins only about 20 minutes.
  • Makes 6 large muffins or 20 mini-muffins.

BLUEBERRY, LIME, AND BASIL MUFFINS



Blueberry, Lime, and Basil Muffins image

Don't be fooled by this combination of flavors--it might seem strange at first, but once you taste it, you'll know they were meant for each other!

Provided by Kim

Categories     Bread     Quick Bread Recipes     Muffin Recipes     Whole Wheat Muffin Recipes

Time 55m

Yield 12

Number Of Ingredients 14

1 ¼ cups whole wheat flour
1 cup all-purpose flour
1 ½ teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt
¾ cup white sugar
⅓ cup unsalted butter, softened
2 eggs
1 teaspoon vanilla extract
1 large lime, zested and juiced
½ cup plain Greek yogurt
¼ cup fresh basil, thinly sliced
2 cups fresh blueberries
1 tablespoon all-purpose flour

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C). Line a 12-cup muffin pan with paper liners.
  • Whisk whole wheat flour, 1 cup all-purpose flour, baking powder, baking soda, and salt together in a medium bowl. Set aside.
  • Beat sugar and butter in a large bowl with an electric mixer until light and fluffy. Beat in eggs one at a time, mixing well after each addition. Mix in vanilla extract, lime zest, and lime juice. Stir in Greek yogurt. Add 1/2 of the flour mixture and stir just until combined. Add in remaining flour mixture, stirring just until combined; do not to overmix. Fold in basil.
  • Place blueberries in a large bowl and sprinkle with 1 tablespoon all-purpose flour. Toss to coat. Gently fold into the muffin batter.
  • Spoon batter into the prepared muffin cups, filling each 3/4 full.
  • Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, 15 to 20 minutes.
  • Remove muffins from the oven and let cool in the pan 1 to 2 minutes before transferring to a wire rack to cool completely, 15 to 30 minutes more.

Nutrition Facts : Calories 217 calories, Carbohydrate 35.1 g, Cholesterol 46.4 mg, Fat 7.2 g, Fiber 2.7 g, Protein 4.7 g, SaturatedFat 4 g, Sodium 281.8 mg, Sugar 15.6 g

COCONUT KEY LIME YOGURT MUFFINS



Coconut Key Lime yogurt muffins image

I love muffins and love making them when I can, I decided to make these after looking at a few recipes and checking what I had on hand. I came up with this muffin idea when I seen I had flavored yogurts and coconut and other ingredients and decided to try making them. They are super moist and so delicious. The coconut and key...

Provided by Eileen Hineline

Categories     Muffins

Time 50m

Number Of Ingredients 11

1-1/2 cups all purpose flour
1-1/2 tsps baking powder
1/2 tsp baking soda
1/2 tsp salt
8 tbsps unsalted butter, melted9i used salted butter)
1 cup white sugar
1 tsp lime zest
1 tbsp lime juice(from 3 small limes)
2 eggs
2/3 thirds whole greek yogurt(i used 1-5.3 0z container of toasted coconut vanilla yogurt and 1 container of key lime yogurt)
3/4th cup sweetened coconut flakes

Steps:

  • 1. preheat oven to 350°F. Line 12 muffin cups with paper holders. In a medium bowl, whisk together flour, baking powder, baking soda, and salt until combined; set aside.
  • 2. In a large bowl, beat together butter and sugar with an electric beater until combined. Beat in yogurt, eggs, zest, and juice. Add dry ingredients and stir with a wooden spoon until evenly distributed.
  • 3. Fill muffin tins 2/3 full with batter. Top each tin with coconut.
  • 4. Bake until a tester inserted into the center of a muffin comes about clean, about 20 minutes. Let cool for 5 minutes then transfer to a wire rack to finish cooling.
  • 5. ***Tip*** I used the flavored yogurts in place of the plain greek yogurt to equal the amount called for, you can do this if you do not have plain yogurt on hand. Prep time is 15 minutes-Bake time is 20 minutes and cooling time-15 minutes

HONEY LIME OAT MUFFINS



Honey Lime Oat Muffins image

Simply luscious. This recipe is from a newspaper; on the back of the clipping is a partial television schedule that leads me to believe it is about 20-years-old...that and the dark tan color and crumbling edges. So it's either from central Illinois (Champaign-Urbana) or from Baton Rouge, Louisiana. Note that microplane graters have made this recipe a lot easier! The glaze supposedly is optional, but NOT in my opinion.

Provided by BarbryT

Categories     Quick Breads

Time 35m

Yield 12 muffins, 12 serving(s)

Number Of Ingredients 14

1 cup uncooked rolled oats
8 ounces plain yogurt
1/2 cup honey
1/4 cup milk
3 tablespoons butter, melted
2 teaspoons lime zest
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt (optional)
2 egg whites, lightly beaten
3/4 cup powdered sugar
4 teaspoons lime juice
1 teaspoon lime zest

Steps:

  • Preheat oven to 375 degrees F.
  • Line 12 cup muffin tin with paper cups.
  • Combine oats, yogurt, honey, milk, butter and lime peel in large bowl; mix well and let sit for 10 minutes.
  • Combine dry ingredients, mixing well (or sifting to mix well).
  • Stir egg whites into the oats mixture until well blended.
  • Add flour mixture to oats; mix just until dry ingredients are moistened.
  • Fill muffin cups almost full.
  • Bake in preheated oven 20 to 24 minutes or until light golden-brown.
  • Let muffins sit a few minutes then remove from pan and cool slightly.
  • For glaze, combine powdered sugar, lime juice and lime peel in a small bowl.
  • Dip muffin tops in glaze and let cool completely.

Nutrition Facts : Calories 199.4, Fat 4.3, SaturatedFat 2.5, Cholesterol 11, Sodium 160.8, Carbohydrate 37.2, Fiber 1.1, Sugar 20.1, Protein 4.1

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.

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.

LIME AND FRESH GINGER MUFFINS



Lime and Fresh Ginger Muffins image

Make and share this Lime and Fresh Ginger Muffins recipe from Food.com.

Provided by ratherbeswimmin

Categories     Quick Breads

Time 52m

Yield 12 muffins

Number Of Ingredients 13

3/4 cup sugar
1/4 cup chopped peeled gingerroot
2 tablespoons finely grated lime zest
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 eggs
3/4 cup buttermilk
1/3 cup vegetable oil
1 cup powdered sugar
1 teaspoon finely grated lime zest
2 tablespoons freshly squeezed lime juice

Steps:

  • Line 12-cup muffin pan with paper liners.
  • Preheat oven to 375°.
  • In a food processor, process sugar, ginger, and lime zest until finely chopped and mixture resembles wet sand.
  • In a big bowl, whisk together the flour, baking powder, baking soda, and salt.
  • In another bowl, whisk the ginger mixture, eggs, buttermilk, and oil together until blended.
  • Add the egg mixture to the flour mixture and stir until just blended.
  • Divide batter equally among muffin cups.
  • Bake for 18-22 minutes or until tops are light golden brown and a pick comes out clean.
  • Let cool in pan on a wire rack for 3 minutes, then transfer to rack to cool while you make the icing.
  • In a small bowl, combine the powdered sugar, lime zest, and lime juice; stir until smooth.
  • Spoon over the tops of warm muffins and let cool.

Nutrition Facts : Calories 237.6, Fat 7.2, SaturatedFat 1.2, Cholesterol 35.9, Sodium 238.4, Carbohydrate 39.9, Fiber 0.6, Sugar 23.2, Protein 3.8

KEY LIME MUFFINS



Key Lime Muffins image

Got this recipe from a dear friend. She said they're great. Haven't made them yet, though.

Provided by Lynnda Cloutier

Categories     Muffins

Number Of Ingredients 9

2 cups flour
1 tablespoon baking powder
1/2 t. salt
1 cup sugar
1/3 cup milk
2 eggs, lightly beaten
1/4 cup vegetable oil
1/3 cup key lime juice
1 t. lime zest

Steps:

  • 1. Mix flour, baking powder, salt and sugar in large bowl. Make a well in center. Mix the milk, eggs, oil, lime juice and lime zest in bowl and mix well. Add to the well in the center of the flour mixture and stir just until moistened. Spoon into lightly greased muffin cups, filling 3/4 full. Bake at 400 for 28 minutes or until light brown. Remove at once from muffin cups. Makes 1 dozen.Note: Place hot muffin pans on a wet towel for no stick removal.

Tips:

  • Mise en place: Before starting, measure and prepare all ingredients to ensure smooth baking.
  • Fresh Ingredients: Use fresh limes for the best flavor. If using bottled lime juice, add a bit more zest for a stronger lime flavor.
  • Room Temperature Ingredients: Bring eggs, milk, and butter to room temperature before mixing. This helps the ingredients blend more evenly.
  • Do Not Overmix: Overmixing can result in dense, tough muffins. Mix just until the ingredients are combined.
  • Muffin Pan Preparation: Grease or line muffin cups with paper liners to prevent sticking.
  • Baking Time: Check the muffins for doneness by inserting a toothpick into the center. If it comes out clean, they are done.
  • Cooling and Storage: Let the muffins cool in the pan for a few minutes before transferring to a wire rack to cool completely. Store leftovers in an airtight container at room temperature for up to 3 days or freeze for up to 2 months.

Conclusion:

These lime muffins are a delightful treat that combines the refreshing taste of lime with a moist and tender crumb. With their zesty flavor and easy-to-follow recipe, they are perfect for any occasion. Whether you're serving them for breakfast, brunch, or dessert, these muffins are sure to be a hit. So gather your ingredients, preheat your oven, and get ready to enjoy the deliciousness of these lime muffins!

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