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Lime Muffins with Coconut Streusel

 Lime Muffins with Coconut Streusel
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
12 ServingsPrep: 30 min. Bake: 20 min.

Ingredients

  • 2 cups King Arthur Unbleached 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 (6 ounces) key lime yogurt
  • 1 egg
  • 1/4 cup butter, melted
  • 2 teaspoons key lime juice
  • 1 teaspoon grated lime peel
  • 1 teaspoon vanilla extract
  • TOPPING:
  • 3 tablespoons sugar
  • 2 tablespoons King Arthur Unbleached All-Purpose Flour
  • 2 tablespoons flaked coconut
  • 2 tablespoons finely chopped macadamia nuts
  • 2 tablespoons butter, melted

Directions

  • In a large bowl, combine the first five ingredients. In another bowl,
  • combine the buttermilk, yogurt, egg, butter, lime juice, lime peel

2 of 2

Lime Muffins with Coconut Streusel (continued)

Directions (continued)

  • 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. Yield: 1 dozen.
Nutritional Facts: 1 muffin equals 234 calories, 8 g fat (4 g saturated fat), 34 mg cholesterol, 287 mg sodium, 37 g carbohydrate, 1 g fiber, 4 g protein.