White Chocolate Lime Muffins Recipes

WHITE CHOCOLATE-LIME MUFFINS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tin or line each cup with paper liners.
• Combine flour, white sugar, 1/4 cup brown sugar, baking powder, baking soda, and salt in a medium bowl.
• Combine lime juice, melted butter, eggs, and rum in a small bowl. Slowly stir into the flour mixture until moistened. Fold in white chocolate chips.
• Pour batter into the prepared muffin cups. Sprinkle remaining brown sugar over the top.
• Bake in the preheated oven until a knife inserted into the center comes out clean, about 25 minutes.

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!.

LIME, WHITE CHOCOLATE AND COCONUT MUFFINS

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.

LIME MUFFINS

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.

WHITE CHOCOLATE CHIP MUFFINS

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.

LIME-COCONUT-WHITE CHOCOLATE CHIP MUFFINS

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.

WHITE CHOCOLATE CHIP MUFFINS

Steps:

• In a large bowl, combine the flour, brown sugar, cocoa, baking soda and salt. In another bowl, combine the eggs, buttermilk, butter and vanilla. Stir into dry ingredients just until moistened. Fold in baking chips., Fill greased or paper-lined muffin cups three-fourths full. Bake at 400° for 14-18 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm.

WHITE CHOCOLATE LIME BARS

Steps:

• Heat oven to 350°F. In medium bowl, mix 3/4 cup flour, 1/4 cup sugar, 1/4 cup butter, the pecans, salt and egg yolk. Press on bottom and 1/2 inch up sides of ungreased square pan, 9x9x2 inches. Bake about 20 minutes or until golden.
• In medium bowl, beat 1 cup sugar, 1 tablespoon flour, the lime peel, lime juice, 3 eggs and the food color with electric mixer on medium speed until slightly thickened. Pour over baked layer. Bake 25 to 30 minutes or just until no indentation remains when touched lightly in center. Cool completely, about 1 hour.
• In 1-quart saucepan, heat baking chips, 2 tablespoons butter and the corn syrup over low heat, stirring constantly, until smooth. Stir in water until spreadable. Spread cooled bars with glaze. Refrigerate 30 minutes. For bars, cut into 6 rows by 6 rows. Top each with raspberry. Store covered in refrigerator up to 48 hours.