These soft, melt-in-your-mouth Blackberry Lime Chocolate Chunk Muffins are bursting with the tangy flavor of limes, sweetness from the blackberries, and the perfect indulgent touch of chocolate.
Preheat your oven to 350 F and coat your muffin/cupcake tin with non-stick cooking spray or line it with cupcake liners. Set aside.
In the bowl of an electric mixer add melted/cooled butter, milk, eggs, and lime zest and beat with the paddle attachment on medium speed until well combined, about 2-3 minutes. With the mixer on low, slowly incorporate the flour, sugar, baking powder, and salt, and beat until just incorporated.
Gently fold in the blackberries and chopped chocolate. Being careful not to smash the blackberries into the batter.
Using an ice cream scoop place the muffin batter into the prepared muffin tin, dividing it evenly between the 12-muffin tray.
Bake for 25-28 minutes or until muffins are lightly golden and a toothpick inserted in the center comes out clean.
Remove from the oven and allow the muffins to cool in their tin for about 10 minutes. Remove the muffins and transfer them to a wire rack to cool completely.
While the muffins are cooling prepare the sugar drizzle. In a small bowl add icing sugar and mix adding 1 tbsp of lime juice at a time. Add only enough lime juice so that it is not dry but be careful not to add too much as it will become too runny. You want a sort of condensed milk consistency.
Once cooled, drizzle the muffins with the sugar/lime mix and let dry. Muffins can be stored in an airtight container at room temperature for up to 2 days (if they last!). Muffins are better the same day they are baked.