Lime muffins are wonderfully fresh and slightly sweet. I am the kind of person who likes nice and easy. And with this recipe, you are only half an hour away from a deliciously fresh, creamy muffin with a golden color. And you will enjoy every bite you take!
Lime Muffins
Due to the lovely weather in recent days, I feel like a refreshing snack. These lime muffins meet that perfectly. The slightly sour taste of the lime is a delicious combination with the sweetness of the muffin. And because of the portion size, also just enough for a snack.
Combining yogurt with oil makes the muffin creamy and certainly not dry. The lime gives a fresh taste; the dark brown sugar gives a light caramel taste. I will be making these more often!
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What do you need for Lime Yogurt Muffins?
To prepare these lime muffins, you need the following ingredients. You can find the correct amounts in the recipe card at the bottom of the blog:
- Flour - All-purpose flour is fine to use.
- Baking powder - This leavening agent ensures that the cake becomes airy.
- Lime juice - Gives a delicious fresh taste to the muffins. Use fresh lime juice.
- Eggs - Provide a full flavor to the lime muffins and bind the batter.
- Brown sugar - Sweeten the muffins. In addition, it gives a hint of caramel flavor to the cakes and ensures that the muffins stay moister (and therefore do not taste dry).
- Salt - Balances the flavor in the cupcakes.
- Honey - Provides a slightly herby sweetness.
- Yogurt - Replaces some of the butter, but keeps your batter thick. You can replace it with sour cream or Greek yogurt if you like.
- Sunflower oil - The lime muffins are wonderfully moist with oil instead of butter.
How to prepare Zingy Lime Muffins
You can find a printable recipe with a step-by-step description at the bottom of this blog.
- Place flour, baking powder, lime zest, salt, and caster sugar in a bowl and stir to combine.
- Mix the yogurt, eggs, honey, milk, and lime juice in a second bowl.
- Pour the yogurt mixture into the flour mix and stir with a spatula. /there may still be a few small lumps.
- Spoon the batter into the paper molds and bake for 20 to 25 minutes at 390 °F (200 °C). Remove the muffins from the mold and let them cool on a wire rack.
Variations and Tips
- Add chocolate chips or raisins to the batter for more flavor.
- Also tasty! Make a lime glaze by mixing two tablespoons of lime juice with 1 cup (125 grams) of confectioner's sugar. Pour over the muffins for a richer lime flavor.
- Refrain from stirring too much; the batter should be just mixed. Stir too much, and the lemon muffins will become dense.
- Check if the muffins are done. Press your finger in the middle. If it springs back, the cake is ready. You can also stick a skewer in the middle. When it comes out clean, the muffins are ready.
More muffin inspiration?
These delicious coffee muffins are delicious for breakfast. Or opt for these Gingerbread muffins with streusel topping, which you can make quickly and easily. And do you think you could resist these monkey bread muffins?
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Lime muffins
Equipment
- 12 paper cupcake baking cups
Ingredients
- 2 â…” cups all-purpose flour
- 2 teaspoons baking powder
- â…› teaspoon salt
- ½ cup dark brown sugar
- 1 lime grate and juice
- 4 tablespoons honey
- 2 eggs size M
- â…“ cup yogurt
- ½ cup milk
- â…– cup sunflower oil
Ingredients you need per step are listed below the step in Italic
Instructions
- Preheat the oven to
390 °F or 350 °F - Put the paper forms in the cupcake tins.
- Put the flour, baking powder, lemon zest, salt, and sugar in the first bowl. Stir well to combine.2 ⅔ cups all-purpose flour, 2 teaspoons baking powder, ⅛ teaspoon salt, ½ cup dark brown sugar, 1 lime
- Mix the yogurt, eggs, honey, milk, and lime juice in a second bowl.4 tablespoons honey, 2 eggs, ⅓ cup yogurt, ½ cup milk, ⅖ cup sunflower oil
- Pour into the first bowl and mix with a spatula until well blended. It does not matter if there are some small lumps left.
- Divide the batter between the muffin forms and put them in the oven for 20 to 25 minutes until done and golden brown.
- Remove the muffins from the pan and let them cool on a wire rack.
Notes
- Add chocolate chips or raisins to the batter for more flavor.
- Make a lime glaze by mixing two tablespoons of lime juice with 1 cup (125 grams) of confectioner's sugar. Pour over the muffins for a richer lime flavor.
- Shake the mold lightly. If the tops of the muffins move, they are not done.
- Press the center of a cake with your finger. If the print springs back right away, the cupcake is ready. If a dimple remains, they need to bake a little longer.
- Stick a toothpick in the center of a muffin. If it comes out clean and dry, the cakes are done.
- When you use a conventional oven, set the temperature to 390 °F (200 °C). In a convection oven, 350 °F (180 °C) is sufficient.
- Bake your muffins in the bottom third/center of your oven. They are more likely to burn if you bake them at the top of the oven.
- Refrigerator - Wrap the muffins in plastic wrap or store them in an airtight container for three days.
- Freezer - You can freeze the cakes. First, wrap them in aluminum foil and put everything in a bag or airtight container. This way, you can keep them for up to two months.
Patricia says
what yogurt do I use ? strawberry or?
Andréa says
Regular yogurt, but you could also use Greek yogurt or sour cream if you like!