Chocolate Lime Muffins© (Makes 12)


Chocolate Muffin Mix
  • 7oz-200g Baking Margarine
  • 7oz-200g Golden Caster Sugar
  • 6 tablespoons Cocoa Powder (sifted)
  • 3 medium Eggs (free-range)
  • 7oz-200g Self-Raising Flour (sifted)
  • 7oz-200g Milk Chocolate Chips
  • 1 teaspoon Baking Powder
  • 0.7oz-20g Desiccated Coconut (optional)
Lime Buttercream
  • 8.8oz-250g Unsalted Butter (room temperature)
  • 17.6oz-500g Icing Sugar
  • 2 tablespoons Concentrated Lime Juice
  • Juice of 2 Fresh Limes
  • 1 tablespoon Green Food Dye
  • 3.5oz-100g Chocolate Lime Sweets


  1. Pre-heat oven to 392˚f/200˚c regular oven or 356˚f /180˚c fan assisted oven. Grease a 12-hole loose bottom muffin tin (or use paper cases) and set to one side
  2. Start making the muffin mix by combining the margarine and sugar together in a large mixing bowl until pale in colour
  3. Add the eggs one at a time, mixing between each addition until you have used all 3 eggs
  4. Add the sifted flour, cocoa powder and baking powder and combine again
  5. Finally, add the chocolate chips and the coconut (if using) and give everything one final mix so the chips are well distributed
  6. Spoon equally into the pre-prepared tin or paper cases
  7. Pop into the oven for 25 minutes. Remove the muffins from oven. Allow to cool in the tins completely before moving onto the next step
  8. Once the muffins have cooled, make the lime buttercream that will be used for the topping. In a large mixing bowl, add the butter and mix into a paste. Add the icing sugar and mix again before adding the lime juice and combining it all. Finally, add the food colouring and mix one last time
  9. Using a cutlery knife, spread the top of each muffin with the lime buttercream (or if you have an icing bag and nozzle, pipe to a design of your preference) and set to one side
  10. In a mini food processor, blitz the chocolate lime sweets into a dust. Sprinkle generously on top of the muffins and serve

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