These Key Lime Chocolate Chip Muffins are a fantastic combo of flavors! The key lime gives the muffin a refreshing and bright flavor, while the chocolate adds sweet richness! These muffins are amazing for breakfast, snacks, or sweet cravings! They are even made with healthier ingredients, like whole wheat flour, turbinado sugar, and almond milk. Overall, these muffins are a unique healthy treat that you have to try!
My husband and I are huge lime lovers! Our favorite dessert just so happens to be Key Lime Pie. So, of course, I experiment with adding lime to my baked goods and dishes. I originally made these muffins without the chocolate added, and they were delicious that way, but the chocolate takes it to a whole other level!
Key Lime Chocolate Chip Muffins Ingredients
- Unbleached all-purpose flour
- Whole wheat flour
- Turbinado sugar
- Baking powder
- Fine sea salt
- Vanilla extract
- Fresh Key lime juice
- Key lime zest
- Coconut oil
- Unsweetened almond milk
- Semi-sweet chocolate chips
These Key Lime Chocolate Muffins are so simple to make! The most time-consuming part is juicing the limes, but it’s so worth it, in my opinion! Fresh lime juice tops bottled juice any day, but if you do use bottled juice, I would recommend Nelli and Joe Key West Lime Juice. You could also use regular limes as a substitution, and that would work okay too. You will only need about two regular limes in place of the key limes.
Muffin Recipe Equipment
If you don’t have a zester, I highly recommend getting one! The zester that I have comes in so handy when I use garlic, lemon, lime, and ginger. It cuts down on time, and it’s not too expensive to buy! I have used my grater for that purpose also, but my zester is a little bit easier. I love working in the kitchen, but I still enjoy having convenient tools that save time! I’m sure you can relate.
Key Lime Chocolate Chip Muffins
- 2 Large mixing bowls
- Measuring cups and spoons
- Muffin Tin
- 1 1/4 Cups Unbleached all-purpose flour
- 1/2 Cup Whole wheat flour
- 1/2 Cup Turbinado sugar
- 2 1/4 tsp Baking powder
- 1/4 tsp Fine sea salt
- 1 tsp Vanilla extract
- 1/4 Cup Fresh Key lime juice about 4 limes
- 1 Tbsp Key lime zest
- 1 Large Egg
- 1/4 Cup Coconut oil melted and cooled slightly
- 1 Cup Unsweetened almond milk
- 1/3 Cup Semi-sweet chocolate chips
- Preheat oven to 375 degrees F. Spray a muffin tin with non-stick baking spray.
- In a large mixing bowl combine the flours, turbinado sugar, baking powder, and salt. Whisk the ingredients together.
- Zest the limes and juice them.
- In another mixing bowl, combine the lime juice, zest, vanilla, egg, coconut oil, and almond milk. Whisk to mix the ingredients.
- Pour the wet ingredients into the dry ingredients and whisk everything until it becomes smooth. Use the spatula to scrape the bottom and sides.
- Pour the batter into the muffin tin equally, about 2/3 of the way full each.
- Bake in a preheated oven for 14-16 minutes. Insert a toothpick into the center, and if it comes out clean they are done.
- Remove from oven and let them cool in the tin for 10 minutes.
- Remove muffins from the tin and let them finish cooling on a plate or wire rack.