Lime Chocolate Chip Muffins

Lime Chocolate Chip Muffins | Crumbs and Chaos #muffins #lime #chocolate  www.crumbsandchaos.net

As you can imagine, in a house full of 4 kids someone is always hungry.  And by always, I mean it seems like every hour on the hour a little person is asking me for something to eat.  Constant activity = constant calorie burning and constant refueling.  Having snacks on hand is in my job description, so switching things up now and them keeps things from getting boring.  We have our share of fruit and crackers around, but it never hurts to have a few baked goods in my snack arsenal.

Lime Chocolate Chip Muffins | Crumbs and Chaos #muffins #lime #chocolate  www.crumbsandchaos.net

I love how freezer friendly muffins are, easily ready for snacking on whenever you need them.  Tender muffins studded with chocolate chips and drizzled with a sweet-tart lime glaze…absolutely snack worthy.  Don’t get me wrong, they also make a mighty fine breakfast or brunch too.

After last week’s citrus chocolate combo, these are again confirming my new love for that particular pair of ingredients.  These lime chocolate chip muffins are something that my kids are already asking me to make again.

Lime Chocolate Chip Muffins | Crumbs and Chaos #muffins #lime #chocolate  www.crumbsandchaos.net

Lime Chocolate Chip Muffins

Yield: 24 muffins

Ingredients

    Muffins:
  • 1/2 cup VEGETABLE OIL
  • 1 cup COCONUT MILK
  • 1/2 cup PLAIN YOGURT or SOUR CREAM
  • 2 EGGS
  • 1 Tablespoon FRESHLY SQUEEZED LIME JUICE
  • ZEST of 1 LIME
  • 3 cups FLOUR
  • 1/2 cup WHOLE WHEAT FLOUR
  • 4 teaspoons BAKING POWDER
  • 1/2 teaspoon BAKING SODA
  • 1/2 teaspoon SALT
  • 1 cup SUGAR
  • 1 cup CHOCOLATE CHIPS
  • Glaze:
  • 1 cup POWDERED SUGAR
  • Juice and zest of 1 LIME

Instructions

  1. Preheat oven to 350°. Line 2 12-count muffin tins with paper liners.
  2. Put oil, coconut milk, yogurt or sour cream, eggs, lime juice and zest until a large bowl. Whisk well to combine.
  3. Add flours, baking powder, baking soda, salt and sugar. Stir until just combined. Gently fold in chocolate chips.
  4. Distribute evenly among prepared muffin pans. Bake for 22-25 minutes or until tester comes out cleaner. Cool on a wire rack.
  5. When completely cool, mix together glaze ingredients and drizzle over muffins.

Notes

You can freeze muffins before glazing and thaw as needed.

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Recipe Source: Not Your Mother’s Make-Ahead and Freeze Cookbook

becca

 

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