Best 5 Lime Muffins With Coconut Streusel Recipes
Indulge in a delightful culinary journey with our tantalizing Lime Muffins with Coconut Streusel, a perfect treat to brighten up your day. These muffins are a harmonious blend of tangy lime and sweet coconut, offering a burst of flavor in every bite. The moist and fluffy muffin batter, infused with fresh lime zest and juice, creates a delightful contrast to the crunchy coconut streusel topping, toasted to golden perfection. Each muffin is a symphony of textures and flavors, sure to leave you craving more.
This recipe also includes variations to cater to different dietary preferences. For a gluten-free treat, simply swap out the all-purpose flour for your favorite gluten-free flour blend. Craving a vegan version? No problem! Replace the eggs with flax eggs and use your favorite plant-based milk instead of regular milk. And for those who love a zesty kick, add a touch of lime zest to the streusel topping for an extra burst of citrusy goodness.
With easy-to-follow instructions and step-by-step photos, this recipe is perfect for bakers of all skill levels. Whether you're a seasoned baker or just starting out, you'll be able to create these delicious lime muffins with coconut streusel in no time. So gather your ingredients, preheat your oven, and let's embark on this delightful baking adventure together!
COCONUT AND LIME MINI MUFFINS
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
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
COCONUT MUFFINS
In Beaver Dam, Wisconsin, Sue Gronholz dresses up a muffin recipe with flaked coconut, coconut extract and a streusel topping to create these tender treats. "We like them so much, they're a regular at Saturday morning breakfast," she says.
Provided by Taste of Home
Time 30m
Yield 8 muffins.
Number Of Ingredients 14
Steps:
- In a large bowl, combine the flour, sugar, baking powder and salt. In another bowl, combine the milk, egg, oil and extract. Stir into dry ingredients just until combined. Fold in coconut. Fill greased or paper-lined muffin cups two-thirds full., Combine the topping ingredients; sprinkle over batter. 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. Serve warm.
Nutrition Facts : Calories 332 calories, Fat 14g fat (5g saturated fat), Cholesterol 33mg cholesterol, Sodium 346mg sodium, Carbohydrate 46g carbohydrate (22g sugars, Fiber 1g fiber), Protein 5g protein.
COCONUT KEY LIME YOGURT MUFFINS
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
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
PUT THE LIME IN THE COCONUT MUFFINS
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
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
LIME MUFFINS
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
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.
Tips:
- For a more intense lime flavor, use freshly squeezed lime juice and zest.
- If you don't have buttermilk, you can make your own by adding 1 tablespoon of lemon juice or vinegar to 1 cup of regular milk and letting it sit for 5 minutes.
- Be sure to grease the muffin tins well to prevent the muffins from sticking.
- For a golden brown streusel topping, be sure to bake the muffins until the tops are firm and a toothpick inserted into the center comes out clean.
- Store leftover muffins in an airtight container at room temperature for up to 3 days.
Conclusion:
These lime muffins with coconut streusel are a delicious and easy-to-make treat that are perfect for any occasion. The combination of the tart lime and sweet coconut is sure to please everyone. So next time you're looking for a muffin recipe, give this one a try. You won't be disappointed!
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