30 Reviews of Put the Lime in the Coconut Muffins

From: Cookgirl

On Nov 1, 2005

I would strongly recommend key lime instead of regular lime juice. The first time I made these they didn't have the "punch" I thought they would. So, the next time I bought key limes at the Mexican market. Much better! One thing I did was to fill the muffin tins only 1/3 full, added a little bit of coconut then added the batter until the muffins were 2/3 full. I also toasted the coconut. Thanks for sharing. cg

From: Kasha

On Feb 12, 2006

Great taste, but the cooking time was much too long for me. I had to toss all but two of the muffins. The coconut on top was burned and the muffins very much over cooked. I would suggest checking them early. I would make them again however, just check after 15 minutes, and maybe even lower the temp. Easy to put together.

From: Michelle Berteig

On Aug 16, 2005

These muffins are delicious, with a very lime-y flavor. It took about 10-12 key limes go get enough juice. I used a regular sized muffin pan and the recipe made 12. I also added some white chocolate mini-chips to the batter. Next time, I might try baking at a lower temperature, as the tops were definitely more done than the bottoms. Definitely a keeper!

From: Lyraria

On Oct 16, 2006

My little sister has decided that these are her favorite muffins. I use regular lime juice and combine the coconut in with the rest of the batter to save time, and they turn out wonderfully. They're a little addicting, but that's not a bad thing.

From: Smilyn

On Mar 28, 2007

I've been making these for a little while and just loved them. I worked at a grocery store that sold the key lime juiced in a bottle. Anytime someone would come through my line to buy it — I would recommend this recipe! It was rare, but the few customers that did buy the juice was so pleased that they could do more with it. Thanks for such a delicious muffin!

From: Vina

On Nov 12, 2006

I love these muffins and will be making them often. I agree that it's essential to use key limes and I found that my garlic press made a dandy juicer for those slippery little things. I took into account the comments about baking temp and time & lowered the heat to 390 and the time to 20 minutes. They were still a bit overbaked and on the verge of burning. Next time (which will be this week), I'll try baking them at 375 and test after 15 minutes. They are worth the tweaking, believe me!

From: Chef #253935

On Jan 14, 2006

These were soooo good! I also didn't have key limes on hand so I used regular. We couldn't stop munching on them! A very very nice change of pace. Thank you for the recipe. I.ll definitely be making these again.---RAVEN

From: @ngdarlen

On Nov 11, 2005

Just got my first batch out of the oven, and OMG, these are the best muffins I have ever eaten! Seriously!! I made then in my little mini muffin tins and they turned out so perfect, and they actually have a chewy texture to them, which is one of the things that make them so scrumptious. I did sub butter for the oil because I was out, and it did not affect the texture at all, just maybe a richer taste. They also have the perfect hint of lime to them. I will be making another batch to go in the freezer for my holiday yummies that I give out. People will love these!!Thank you !!

From: Xanthia

On Mar 15, 2007

These are really great. They are a little too sweet for my breakfast tastes, but they are great as a dessert. I got a bit nervous with the long cooking time and the high heat, so I popped it down to 375 in the middle of cooking and then up for the last bit for a 23 minute cooking time. I also used egg replacers and soy milk making them vegan. Very cupcake like texture, and tasty!

From: Marg (CaymanDesigns)

On Sep 2, 2005

I love both lime and coconut so I had to try these...they were great!!! I really liked how the toasted coconut on top adds a delicate, nutty crunch to the light, citrusy muffin. All I had was unsweetened coconut but it worked fine. I think next time I'll just mix about 1 cup of coconut into the batter. This is because whenever I have to layer batter and filling I always get to the end and don't have enough batter for the last muffin. Then I have to go back and steal a little from each muffin. The recipe worked well as written, I'm just "layering challenged"! LOL! My yield was 12 muffins also and I baked them for 25 minutes. These would be perfect for a tropical brunch. Thanks so much for sharing this unique recipe Carolyn!!