#MuffinMonday: Key Lime Pie Muffins (two ways)

fb5cd-muffin2bmonday2bcrop#MuffinMonday is a group of muffin loving bakers who get together once a month to bake muffins to brighten their Mondays. There isn’t a theme to #MuffinMonday posts so anything goes, as long as it’s a muffin!

You can see all our of lovely muffins by following our Pinterest board. Updated links for all of our past events and more information about Muffin Monday can be found on our home page.

I had made muffins with Firecracker on the day of last month’s #MuffinMonday reveal and thought to myself, “Wow, I’m on top of it!” I scooted on over to the Facebook page to submit my recipe title and stopped in my tracks. Turned out August’s reveal lands on my birthday!

Just because it’s #MuffinMonday doesn’t mean I have to stop my streak of Key Lime Pie birthday treats! I shared the traditional version of my favorite dessert on my first birthday while writing Sew You Think You Can Cook. I think I’ll have to make it again this year and vastly improve upon those photos! Last year I transformed the dessert into a bundt cake. (The year in between those I was still getting used to being a brand new mom and shared some adorable baby quilts instead of a recipe.)

I was surprised to find that a search for key lime pie muffins yielded very little and most with coconut. I decided to make my own! I couldn’t decide which route to take and made two versions of Key Lime Pie Muffins.

Version 1 uses key lime flavored Greek yogurt and doesn’t have any added sugar. I substituted some of the flour for crushed graham crackers, and, for good measure, added white chocolate chips. This recipe makes 12 muffins.

Key Lime Yogurt Muffins for #MuffinMonday from Sew You Think You Can Cook

Version 2 uses key lime juice and has both white and brown sugars. I again substituted some of the flour for crushed graham crackers and added white chocolate chips. This recipe makes 8-9 muffins.

Key Lime Pie Muffins for #MuffinMonday from Sew You Think You Can Cook

We enjoyed, and ate, both versions happily. The key lime flavor is much more pronounced in Version 2; it did strengthen after a day or two in Version 1. The graham cracker flavor is more pronounced in Version 1. Both muffins were incredibly moist, but Version 2 gets a little bit of a “crunch” thanks to the sugar. It almost goes without saying that Version 1 is healthier, and a muffin you don’t feel guilty about eating two of in one sitting; it did stick to the liners freshly out of the oven, but come day 2 that wasn’t much of an issue.

Key Lime Yogurt Muffins

Ingredients:

  • 1 C flour
  • 3/4 C crushed graham crackers
  • 2 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 egg
  • 1 container (5.3 oz) key lime Greek yogurt
  • 1/3 C milk
  • 1/4 C vegetable oil
  • 1 lime, zested and juiced
  • 3/4 C white chocolate chips

Steps:

  1. Preheat oven to 350 degrees F. Line a muffin tin with liners.
  2. In a large bowl, whisk together the flour, graham cracker crumbs, baking powder, baking soda, and salt.
  3. In another bowl, whisk together the egg, yogurt, milk, oil, and lime juice and zest.
  4. Add the wet ingredients into the dry and mix until just combined. Fold in the chocolate chips. Divide batter between the 12 muffin cups.
  5. Bake 15 minutes, or until a toothpick inserted comes out cleanly.

*This recipe is modified from http://www.bettycrocker.com/recipes/greek-yogurt-blueberry-muffins/be7753bf-4d1a-4834-be0f-ded299caa589*

Key Lime Pie Muffins

Ingredients:

  • 1 C flour
  • 1/2 C crushed graham crackers
  • 2 tsp baking powder
  • 1/4 tsp salt
  • 1 egg
  • 1/4 C sugar
  • 1/4 C brown sugar
  • 1/4 C vegetable oil
  • 1/3 C buttermilk
  • 3 tbsp key lime juice
  • zest 1 lime
  • 1/2 C white chocolate chips

Steps:

  1. Preheat oven to 350 degrees F. Line a muffin tin with liners.
  2. In a large bowl, whisk together the flour, graham crackers, baking powder, and salt.
  3. In another bowl, beat together the egg, sugar and brown sugar until smooth. Add in the vegetable oil, buttermilk, key lime juice, and lime zest.
  4. Add the wet ingredients into the dry and mix until just combined. Fold in the chocolate chips. Fill the prepared muffin tins 3/4 of the way. Makes 8-9 muffins.
  5. Bake 18-21 minutes, or until a toothpick inserted comes out cleanly.

*This recipe is modified from Sally at http://sallysbakingaddiction.com/2014/02/18/master-muffin-mix/*

Let me know which one you’d prefer to try – or better yet, make them both and then tell me which is your favorite!

Key Lime Pie Muffins for #MuffinMonday from Sew You Think You Can Cook (pin)

And don’t forget to check out these other muffin recipes:

Apple Zucchini Muffins by Palatable Pastime

Blackberry Lemon Thyme Muffins by Food Lust People Love

Doughnut Muffins by Karen’s Kitchen Stories

Lemon Muffins by A Day in the Life on the Farm

Whole Wheat Pear & Pecan Streusel Muffins (aka the Crack Muffins) by Farm Fresh Feasts

Plantain Muffins by Passion Kneaded

Key Lime Cheesecake Filled Graham Cracker Bundt Cake

Happy Birthday… to me!

I am very excited to share my birthday cake with you. This cake recipe comes from one of my fellow #BundtBakers, Tux over at Brooklyn Homemaker. Back in April we were tasked with the theme of “hidden surprise.” I have been sitting on his recipe for four months just waiting to make this cake my birthday cake.

Why? Because key lime pie is my absolute favorite dessert and he took it to the next level with our shared love of beautiful bundts! The “hidden surprise” inside a graham cracker cake batter is a key lime cheesecake.

Key Lime Cheesecake Filled Graham Cracker Bundt Cake (baby) | Sew You Think You Can CookI brought this cake to a game night and only one piece returned home with me, which my husband was thankful for so he could try more than a bite. When I tried my piece after photographing the cake, my little man raced around the table to get a taste. It was pretty much the funniest and cutest thing. (But I’m pretty partial.)

Thank, Tux, for a fabulous cake recipe worth of anyone’s special day!

Key Lime Cheesecake Filled Graham Cracker Bundt Cake

Ingredients for filling:

  • 8 oz cream cheese, at room temperature
  • 1/4 C sugar
  • 1 egg
  • 4 tbsp key lime juice
  • zest 1 lime

Ingredients for cake:

  • 2 sticks butter, at room temperature
  • 1/2 C sugar
  • 1/2 C brown sugar
  • 3 eggs
  • 2 tsp vanilla extract
  • 1 1/2 C finely crushed graham crackers (I got this from about 9 sheets in food processor)
  • 1 1/2 C flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 1/4 C buttermilk

Ingredients for glaze:

  • 4 oz cream cheese, at room temperature
  • 2 tbsp key lime juice
  • 1 C powdered sugar
  • up to 3 tbsp milk

Steps:

  1. Preheat oven to 350 degrees F. Heavily grease bundt pan.
  2. Make the filling: In the bowl of a stand mixer fitted with the paddle attachment, beat together cream cheese and sugar with a pinch of salt until there aren’t any lumps. Add the egg and mix until combined. Add in the key lime juice and lime zest until smooth. Set aside. (If you don’t have a second stand mixer bowl transfer the filling mixture to a separate bowl and clean the mixer bowl and paddle.)
  3. In the bowl of a stand mixer fitted with the paddle attachment, beat together the butter and both sugars. Add the eggs one at a time, mixing until incorporated. Add the vanilla extract and mix until combined.
  4. In a bowl, whisk together graham cracker crumbs, flour, baking powder, and baking soda.
  5. Alternate adding the dry ingredients and the buttermilk to the stand mixer, beginning and ending with the dry ingredients.
  6. Pour batter into prepared bundt pan. Create a well by pressing the batter up the sides of the pan. Pour the filling mixture into the well – if you’re talented and brave enough, swirl the filling into the cake batter being careful not to touch the sides of the pan. (Mine didn’t quite swirl and instead I had a lovely tunnel of key lime cheesecake.)
  7. Bake cake 50-60 minutes until a cake tester comes out cleanly. Allow cake to cool at least an hour in the pan before turning out onto a cooling rack.
  8. Make the glaze: In the bowl of a stand mixer fitted with the paddle attachment, beat together the cream cheese and powdered sugar until there aren’t any lumps. Add the key lime juice and as much of the milk as needed to achieve desired consistency. Drizzle over cooled cake.

*This recipe is adapted from Tux at http://brooklynhomemaker.com/2015/04/16/graham-cracker-bundt-cake-with-key-lime-cheesecake-swirl-bundtbakers/*

Key Lime Cheesecake Filled Graham Cracker Bundt Cake | Sew You Think You Can Cook