Think Spring: Key Lime & Rose Muffins
April 16, 2008 by Marye Audet
Filed under Breads, Make ahead, breakfast/brunch
I had some leftover key lime juice from the key lime and strawberry pie that I made and I wanted to use it up. It is not cheap stuff, and besides that, it is too good to let it go bad. Sounds like a country song title, doesn’t it?
Anyway…made these for breakfast the other morning, using my basic lemon muffin recipe and making some additions and substitutions. Don’t you love magic in the kitchen? 
These just filled the whole house, no easy feat in this huge place, with the mouth watering aroma of lime, and the sweetness of the rose. Think of drinking a fresh limeade in a rose garden in full bloom and I think you get the idea. Later in the spring, when my roses begin to bloom, I want to make them again, with the colorful addition of the rose petals.
Like all muffins, they freeze well for about 3 months. A great way to make sure you have a good breakfast is to make a batch of muffins on the weekend and freeze them and then warm in the microwave for a few seconds in the morning before you head out to work, or whatever.
Don’t wait too long to make these, they are so good!
Key Lime Muffins
2c flour
1 tbs baking powder
1/2 tsp salt
1 c sugar
2 eggs
1/3 c milk
1/3 c melted unsalted butter
1/2 c key lime juice
1 tbs rose water
3/4 c white chocolate chips if desired
Add the first 4 ingredients to a mixing bowl and stir to combine.
Combine the milk, eggs, butter, lime, and rose. Whisk until smooth.
Add liquid ingredients to dry ingredients, stir until just moistened.
Stir in white chocolate chips if desired.
Spoon batter into silicone lined muffin cups, sprinkle tops with sugar.
Bake at 400° for 18-20 minutes
Images:(c) Marye Audet , Apron Strings & Simmering Things
Content:(c)Marye Audet, Baking Delights
Love key lime- I’ve never thought to put it in a muffin. I’ve never used rose water. Where do you find it?
Lori-I got mine at the health food store..just make sure it is food grade..probably amazon would have it as well.
That first photo is just beautiful!
I’ve never had key-lime anything! Can you believe that? I definitely need to give it a try!
I so like the idea of using a key lime juice. Thanks for the tip on making sure it’s food grade quality – it would never even have dawned on me to ask the question. I have so much to learn.
Carrie- thanks..you do..it is quite different
giz-normally rose water is food grade but once in awhile it isn’t
These sound absolutely wonderful, Marye! Did you prefer them with, or without, the chocolate chips?
keep up the beautiful photos!
Thanks Sarah! I think I am getting a bit better..nothing like Kevin though.
Thanks Sarah! I think I am getting a bit better..nothing like Kevin though.
JennI like them both ways…but I do have a thing for white chocolate and fruit.
Sugar crusted key lime muffins sound really good.
Thanks Kevin..they were really good. I think they disappeared in about ten seconds
WOW! So cute and yummy looking. I love your blog and the beautiful photos!
Thank You Lina!
Yum this is perfect! I make key lime cheesecake a lot and always manage to have leftover limes.
Leslie- mm…cheesecake!
I love the keylimes with nearly anything..I used it in my strawberry jam recipe this year and it was amazing
This sounds like an interesting recipe. What do these taste like?
Key lime and rose
?