I’m a chocolate and peanut butter kinda girl. Not a citrus and chocolate kinda girl.
Or wait. Am I?
For years I hated the thought, let alone the taste, of adding any sort of combining my beloved chocolate with a fruit you squeeze and drink. I like lemon and orange, and grapefruit even. And I love chocolate. But do not combine them. The thing is, I’m no quitter. Don’t our tastebuds change overtime? Whether science says it is or not, it’s true for me because not only do I now tolerate the taste of combining citrus (of any kind) with chocolate, I love it. In fact, I could go as far to say I crave it.
Double the sugar in the muffins, add chocolate frosting and these would make awesome cupcakes!
Meyer Lemon: you can replace the meyer lemon with regular lemon, orange or any citrus you like.
Flour: You can sub 1/2 of it with whole wheat flour and the taste and texture won’t change very much.
Yogurt: Any fat content can be used, you can even replace the yogurt with sour cream.
Oil: the oil can be replaced with melted butter. If you replace it with applesauce, add a little extra applesauce so the muffins aren’t dry.
Chocolate chips: I prefer mini chips or very small chopped chocolate chunks just so I get a little chocolate in every bite. Any sized chips will work just fine.
Meyer Lemon Chocolate Chip Muffins
- 1/2 cup sugar
- Grated zest and juice of 1 lemon
- 2 cups flour
- 2 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 3/4 cup plain yogurt (I used whole milk greet yogurt)
- 2 large eggs
- 1 tsp pure vanilla extract
- 1/2 cup vegetable oil
- 1/2 cup mini chocolate chips
- 1 cup confectioners’ sugar, sifted
- 2-3 tablespoons fresh squeezed meyer lemon juice
To Make the Muffins: preheat the oven to 400 degrees F. Line 12 muffin tins paper muffin cups.
In a large bowl, whisk the sugar, lemon zest, flour, baking soda, baking powder, and salt.
Ina small bowl mix the yogurt, eggs, vanilla, lemon juice and oil together until well blended.
Pour the liquid ingredients over the dry ingredients and mix with a whisk just until most of the lumps are gone. Don’t overmix. Stir in the mini chocolate chips. Divide the batter evenly among the muffin cups.
*I use an ice cream scoop and fill each cup 3/4 of the way to the top.
Bake for 18 to 20 minutes, or until the tops are getting just a little bit golden around the edges and a thin knife inserted into the center of the muffins comes out clean.
Transfer the pan to a rack and cool for 5 minutes before dumping the muffins out onto a wire rack to finish cooling. Cool the muffins completely on the rack before icing them.
To Make the Icing: Put the confectioners’ sugar in a small bowl and add about 1-2 tablespoons of the lemon juice. Stir with a spoon, then add more lemon juice, a drop at a time, to get a consistency that slowly drips from the tip of a spoon. Drizzle over cooled muffins. Serve.
To freeze the muffins: cool muffins completely, add drizzle, let the drizzle set, then store in a plastic bag and freeze for months. Just thaw at room temperature for a few hours before eating.