These Key Lime Crumb Muffins are a fluffy key lime muffin topped with graham cracker crumb topping and key lime glaze.
I made these Key Lime Crumb Muffins for the blog’s 19th anniversary/birthday.
Yes, this blog has been around for that long. And yes, I’m old. 😀
So much has changed since I started.
And somethings have stayed the same.
When I started this blog it was just me.
Now, 19 years later…it’s still just me.
Well, and the dogs.
But the IRS refuses to count them as employee’s. 😛
My now ex-husband who is a computer programmer ran all the technical stuff for the site.
19 years later he still runs the technical stuff.
Most of the bloggers that started out with me are long gone.
Nowadays people start a blog (especially during 2020 to 2022) with the sole intent to make money.
While I run annoying ads, they truly are needed to keep this blog a float.
However, the main difference is that I didn’t start this blog for money.
No bloggers were making money when I started…you got excited if a company gave you a free coupon.
I started this blog to connect with others who liked to bake like me and to inspire others with my quirky bakes.
And that is still the reason I keep doing it now.
Years ago the vast majority of bloggers did away with personal stories.
Which for the record a blog does have personal stories.
If you want just the recipe you go to a recipe site.
This is a recipe blog.
I obviously never stopped rambling on my blog. 😀
The rest followed whatever formula Google wanted that month and then have to change it all again.
It’s become generic and bland.
Ironically now Google is suggesting that people go back to sharing personal stories to set themselves apart from all the AI generated recipes and blogs.
I chose this recipe for the anniversary because it has two of my favorite things: key lime and crumb topping.
These are tangy and light and fluffy and oh yeah, yummy.
My husband LOVED these. I did too.
So if you are just visiting the blog for the first time welcome.
If you have been with me since the beginning you are amazing.
No matter how long you have been a follower I thank you so very much!
P.S. It’s a great day to buy my cookbook Holy Sweet!
Want More Muffin Recipes?
Cider Glazed Apple Fritter Muffins
Cranberry White Chocolate Chip Crumb Topped Muffins
Chocolate Candied Orange Peel Sour Cream Muffins
Key Lime Crumb Muffins
Ingredients
- For the Crumb Topping:
- 3 TBSP all purpose flour
- 3 TBSP finely crushed graham cracker crumbs
- 4 TBSP granulated sugar
- 3 TBSP unsalted butter, at room temperature
- pinch of salt
- For the Muffin Base:
- 2 cups all purpose flour
- 2 1/2 tsp baking powder
- 1/2 tsp salt
- zest of 2 limes
- 1/2 cup + 2 TBSP granulated sugar
- 2 large eggs, at room temperature
- 1/2 cup + 1 TBSP whole milk
- 1/4 cup vegetable oil
- 2 TBSP key lime juice
- For the Glaze:
- 2 TBSP melted unsalted butter
- 1/2 tsp vanilla extract
- 1 1/4 cups powdered sugar
- 3 TBSP key lime juice ( you can add more but will get a thinner glaze
Instructions
- Pre-heat oven to 350F (180C). Grease and flour a standard sized 12 cup muffin tin.
- For the Crumb Topping:
- In a small bowl mix together the flour, graham cracker crumbs, and sugar.
- Add the butter and mix with a fork, pastry cutter or even clean hands to form coarse crumbs, set aside.
- For the Muffins:
- In a medium bowl whisk the eggs, milk and oil until well combined.In a large bowl whisk together the flour, baking powder, salt, zest and sugar.
- Make a well in the centre and add the beaten egg mixture and lime juice, mix just until flour is wet,
- Spoon the batter into the prepared muffin pan,.
- Top with the crumb topping and bake for about 18-25 minutes.
- Let cool about 10 minutes before removing from pan. Enjoy!
- For the Glaze:
- Prepare glaze by whisking key lime juice, melted butter, vanilla, and sugar.
- Add additional key lime juice 1 TBSP at a time until it reaches your desired consistency.
- Drizzle glaze over tops of muffins, allowing it to drip down the sides.
Notes
These last 2 days at room temperature in a closed container. 1 week in fridge in a closed container. You can freeze them but don't glaze until you are ready to eat them.
Rene says
Wow has it been 19 years already? I still love your blog. I still send folks to your blog because I love the fact it’s not just a recipe site.