img_5442I have been making these muffins for several years, ever since I saw the recipe in Coastal Living Magazine.  It is an unusual and delicious muffin recipe and I love the crumble and the key lime glaze on the top.  It is great to serve with a little strawberry-compound butter on the side, although the muffins are deliciously moist in their own.

Courtesy of Coastal Living Magazine


Streusel Topping Ingredients:
½ cup chopped pecans
½ cup firmly packed light brown sugar
¼ cup all-purpose flour
1 teaspoon cinnamon
1 teaspoon grated Key lime rind
2 Tablespoons unsalted butter, melted

Key Lime Glaze Ingredients:
½ cup powdered sugar
1 Tablespoon fresh Key lime juice (about 2 key limes)

Muffin Ingredients:
1½ cups all-purpose flour
¼ cup sugar
¼ cup firmly packed light brown sugar
2 teaspoons baking powder
1 teaspoon ground cinnamon
¼ teaspoon salt
1 large egg, lightly beaten
½ cup unsalted butter, melted
½ cup half-and-half
1¼ cups thinly sliced fresh strawberries
2 teaspoons grated Key lime rind

Recipe directions: 

Streusel Topping: Combine all ingredients in a bowl; stir well until mixture is moistened and crumbly. Place in refrigerator while preparing muffins.

For Key Lime Glaze: Stir together powdered sugar and lime juice in a small bowl until smooth. Set aside until muffins are cooled.

For Muffins: Preheat oven to 375. Combine first 6 ingredients in a large bowl; make a well in the center of mixture. Stir together egg, butter and half-and-half in a separate bowl. Add to flour mixture, stirring just until moistened. Gently fold in strawberries and Key lime rind. Spoon batter into paper-lined muffin pans, filling almost to top (I like to make the muffins on the larger side). Bake for 25 minutes or until muffins are golden brown and spring back lightly when touched in the center. Cool muffins in pans 10 minutes; remove from pans and let cool completely on a wire rack. Using a fork, drizzle cooled muffins with generous amount of Key Lime Glaze. Makes 10-12 regular-sized muffins.