Lime White Chocolate Muffins

(From 750 Best Muffin Recipes by Camilla V. Saulsbury)

Makes 12 muffins. Preheat oven to 375F (190C).

Topping: In a small bowl, combine:
- 1/2 cup/ 125ml chopped macadamia nuts
- 1/3  cups/ 75 ml all purpose flour
- 1/4 cup/ 60 ml packed light brown sugar
- 1/4 cup melted unsalted butter
until blended and crumbly. Refridgerate until ready to use.

Muffin: In a large bowl, whisk together:

- 2 cups all purpose flour
- 1 1/2 tsp/ 7ml baking powder
- 1/2 tsp baking soda
- 1/2 tsp/ 2ml salt

Beat:
- 1 cup granulated sugar
- 1/2 cup/125ml melted unsalted butter
in a large bowl using an electric mixer on medium-high speed, beat the sugar and butter until fluffy.

Add:
- 1 egg
Beat until fluffy and pale yellow.

Beat in:
- 1 tsp/ 5ml vanilla extract
- 1tbsp/ 15ml finely grated lime zest
until well-blended.

With the mixer on low speed, beat in egg mixture with:
- 1 cup/ 250ml buttermilk
- 2 tbsp/ 30ml freshly squeezed lime juice
until well-blended.

Add the egg mixture to the flour mixture and stir until just blended. Gently fold in:
- 1 cup/ 250ml white chocolate chips

Divide batter equally among prepared cups. Sprinkle with toppings and gently pressed into batter.

Bake in preheated oven for 24 to 28 mins until tops are golden and a toothpick inserted in the center comes out clean.

Let cool in pan on a wire rack (out of the oven) for 3 minutes, then transfer to the wire rack to cool.

Note:
- Bake on the middle rack of the oven
- Fill the muffin cups only almost to the full level
- Never overmix the muffin dry and wet ingredients