Having mixes premade is such a happy thing for me. No measuring too early in the morning, no flour flying. And I especially love it that I can customize mixes. Since it’s so easy to prepare baked goods with a homemade mix, I feel a little added inspiration to get creative.
These muffins are a result of all that. They were so good! I made a dozen large and a dozen mini-muffins with this recipe. And there were none left over. We gobbled them up within the hour.
My Mix and Match Muffin recipe allows you not only to have a homemade mix at the ready, but it also offers you a lot of freedom in your baking. Add whatever “mix-ins” sound good to you.
Coconut Lime Muffins with Chocolate Chips
Dry Team: (can be made as a mix and stored for later use)
3 cups unbleached flour
1/2 cup whole wheat flour
4 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup sugar, brown sugar, or sucanat
1/2 cup oil
1 cup milk
1/2 cup plain yogurt
zest of 1 lime
1/2 Tablespoon coconut cream concentrate, dissolved in 1/4 cup warm water
1 cup chocolate chips
1 cup powdered sugar
juice of 1 lime
zest of 1 lime
Preheat oven to 350 °. Line muffin tin with papers or spray with nonstick cooking spray. In large mixing bowl, combine, flours, baking powder, baking soda, salt, and sugar. (If preparing as a mix, simply combine all these ingredients in a ziptop bag, label well, mark with the wet ingredients and baking instructions.)
In a separate bowl, combine oil, milk, yogurt, eggs, coconut cream water, and lime zest. Whisk to blend. Add wet ingredients to dry. Fold gently until mostly moistened, but still lumpy. Fold in chocolate chips.
For 12 large muffins, fill muffin cups completely, even mounding past their tops. These will overflow, but you’ll cut their tops apart in squares to remove the muffins individually from the pan. For 18 medium-size muffins, fill almost full. Or make 1 dozen medium sized muffins and 1 dozen mini muffins.
Bake 30 – 35 minutes, for large muffins. 25-30 minutes for medium size muffins. And 15-18 minutes for baby bear size muffins.
Cool on a rack. Meanwhile combine icing ingredients in a small bowl, stirring until smooth with a wooden spoon. (I don’t know why, but a wooden spoon makes a difference. Drizzle over cooled muffins and enjoy.
To make ahead: Baked, cooled, and unfrosted muffins can be stored in a ziptop freezer bag in the freezer.
It’s okay to leave some dry spots. Over mixing results in a tough muffin.