WHITE CHOCOLATE CHIP MUFFINS
This is a very easy recipe for delicious white chocolate chip muffins that your kids will simply love.
Provided by lasossa
Categories Bread Quick Bread Recipes Muffin Recipes Chocolate Muffin Recipes
Time 35m
Yield 12
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Line a 12-cup muffin tray with paper liners.
- Mix flour, white chocolate chips, sugar, baking powder, and salt together in a large bowl.
- Mix milk, oil, egg, and vanilla extract together in a medium-sized bowl. Add to flour mixture and mix well.
- Fill 2/3 of each prepared muffin cup with batter.
- Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, 20 to 25 minutes.
- Remove from the oven and let cool for 2 minutes. Serve warm.
Nutrition Facts : Calories 306.2 calories, Carbohydrate 38.2 g, Cholesterol 21.9 mg, Fat 15.1 g, Fiber 0.6 g, Protein 4.9 g, SaturatedFat 6 g, Sodium 257.2 mg, Sugar 22.1 g
WHITE CHOCOLATE KEY LIME MUFFINS OR CAKE
Steps:
- Gather the ingredients.
- Preheat oven to 350 F/175 C. Line standard-size muffin tin with foil liners.
- Blend the flour, baking powder, and salt together in a small bowl. Set aside.
- In a large mixing bowl, cream butter and sugar together with a mixer, beating until blended.
- Add the eggs, lime zest, and lime juice.
- Into the butter-cream mixture in the large bowl, add 1/3 of the flour mixture, stirring until combined.
- Add one-third of the buttermilk, stirring until combined.
- Continue alternating one-third of each until all is mixed well. Fold in white chocolate chips.
- Fill cupcake liners two-thirds full with batter.
- Bake 18 to 20 minutes (or 12 to 14 minutes for mini-muffins) until wooden pick inserted in the center comes out clean.
- Gather the ingredients.
- Whisk powdered sugar and lime juice together until combined and smooth.
- While muffins are still warm, poke holes in the tops of the muffins with a wooden pick.
- Smooth about a teaspoon on top of each warm muffin.
- Cool completely.
- Serve and enjoy!
- Gather the ingredients.
- Preheat oven to 350 F/175 C. Prepare a 9 x 13-inch baking pan by lining with foil (non-stick foil recommended).
- Follow the same mixing instructions as above in the muffins.
- Spread batter evenly in pan.
- Bake 35 to 40 minutes or until wooden pick inserted in center comes out clean.
- Let rest in pan about 5 minutes and then poke holes all over the top of the cake with a wooden pick.
- Spread glaze evenly over top of cake and cool completely.
- Cut into pieces to serve and enjoy!.
Nutrition Facts : Calories 154 kcal, Carbohydrate 23 g, Cholesterol 61 mg, Fiber 1 g, Protein 3 g, SaturatedFat 3 g, Sodium 162 mg, Fat 6 g, ServingSize 18 muffins (18 servings), UnsaturatedFat 3 g
LIME MUFFINS
I bake muffins every Sunday morning, so I'm always trying different ingredients to make them interesting. These citrus muffins are my husband's favorite.
Provided by Taste of Home
Time 30m
Yield 1 dozen.
Number Of Ingredients 9
Steps:
- In a bowl, combine the first four ingredients. In another bowl, beat the eggs, milk, oil, lime juice and zest. Stir into dry ingredients just until moistened. , Fill paper-lined muffin cups two-thirds full. Bake at 400° for 18-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack.
Nutrition Facts : Calories 210 calories, Fat 7g fat (1g saturated fat), Cholesterol 36mg cholesterol, Sodium 195mg sodium, Carbohydrate 33g carbohydrate (17g sugars, Fiber 1g fiber), Protein 3g protein.
LIME-COCONUT-WHITE CHOCOLATE CHIP MUFFINS
Make and share this Lime-Coconut-White Chocolate Chip Muffins recipe from Food.com.
Provided by AZPARZYCH
Categories < 30 Mins
Time 30m
Yield 28 muffins
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees.
- Line muffin tins with paper liners.
- Whisk together the flour, baking powder, salt and coconut in a large bowl.
- In another bowl, whisk together the eggs, milk, sugar, canola oil, lime zest and vanilla.
- Pour into the bowl with the flour mixture and fold together with a rubber spatula until just combined.
- Add the white chocolate chips and fold gently to incorporate.
- Fill the muffin tins, and then cook in the preheated oven for 15-20 minutes until a toothpick inserted in the center comes out clean. (You may need to tent the tops with foil if they get brown too quickly.)
- Cool for at least 10 minutes before serving.
Nutrition Facts : Calories 268.9, Fat 13.6, SaturatedFat 4.1, Cholesterol 30, Sodium 198.7, Carbohydrate 33.1, Fiber 0.8, Sugar 18.8, Protein 4.1
LIME, WHITE CHOCOLATE AND COCONUT MUFFINS
Found this on a blog that was running a contest for cupcakes and muffins. This was one lady's creation. The title alone caught my eye...or should I say tastebuds!
Provided by Wasteoftym
Categories Quick Breads
Time 20m
Yield 6 large muffins
Number Of Ingredients 11
Steps:
- Grate the zest of the lime and set aside.
- Cut the outer pith from the lime and then carefully slide the knife under one membrane and gently remove a segment of lime flesh.
- Continue until all lime flesh has been extracted into a bowl for later use.
- NB. This isn't as hard as it sounds as the lime membranes are quite fibrous. Alternatively you could just squeeze the limes and use the juice.
- Now sift the flour, baking powder and salt into a large bowl.
- In a separate large mixing bowl, mix together the egg, sugar, milk, butter and vanilla.
- Return the dry ingredients to the sifter and sift again over the egg mixture (Delia says this double sifting is essential, and hey, Delia always knows best!).
- Quickly fold the flour into the egg mixture, taking no more than 15 seconds, as over-mixing will prevent them rising.
- Add the lime zest, lime flesh, white chocolate and coconut (or whatever variation you prefer), combining with minimum stirring.
- Spoon into muffin trays and bake at 200C on a high shelf.
- Large muffins should take 30 minutes, smaller mini-muffins only about 20 minutes.
- Makes 6 large muffins or 20 mini-muffins.
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