This easy white chocolate muffin recipe by Mary Berry is perfect for a quick, sweet treat. With a creamy, rich flavor and soft texture, these muffins are great for breakfast or a snack. You can easily make them with common ingredients, and the addition of white chocolate chips gives them a delicious twist!
Ingredients Needed
- 1 ¾ cups (220g) all-purpose flour
- ¾ cup (150g) granulated sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 large eggs (room temperature)
- ¾ cup (180ml) buttermilk (room temperature)
- ½ cup (115g) unsalted butter (melted and cooled)
- 1 tablespoon vanilla extract
- 1 cup (175g) white chocolate chips (regular or mini)
How To Make White Chocolate Muffins
- Preheat the Oven: Preheat the oven to 425°F (218°C) and line a 12-cup muffin pan with liners.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Set aside.
- Combine Wet Ingredients: In a separate large mixing bowl, whisk together the eggs, buttermilk, melted butter, and vanilla until well combined.
- Fold Together: Fold the dry ingredients into the wet ingredients using a rubber spatula until almost combined.
- Add White Chocolate Chips: Gently fold in the white chocolate chips until no dry streaks of flour remain.
- Rest the Batter: Let the batter rest on the counter for 10 minutes to help the muffins rise.
- Fill Muffin Liners: Fill each muffin liner nearly full with batter using a cookie scoop or large spoon. Top with additional chocolate chips and place the pan in the oven.
- Adjust Oven Temperature: Lower the oven temperature to 350°F (180°C) and bake for 18-22 minutes until the muffin tops are golden brown and spring back when lightly touched.
- Cool the Muffins: Remove the pan from the oven and let it cool for 5 minutes. Transfer the muffins to a wire cooling rack to cool completely, then enjoy!
Recipe Tips
- Don’t Overmix the Batter: Mix the batter just until the dry and wet ingredients are combined. Overmixing can make the muffins heavy instead of light and fluffy.
- Chill the White Chocolate Chips: Put the white chocolate chips in the fridge for about 10 minutes before adding them to the batter. This stops them from melting too much while baking, keeping chunks in the muffins.
- Check If They’re Done: Stick a toothpick in the center of a muffin; it should come out clean or with a few moist crumbs. If it’s wet, bake for a few more minutes, but watch closely so they don’t overbake.
- Cool Completely: Cool the muffins on a wire rack before putting them away. This keeps them from getting soggy and helps maintain their texture.
How To Store Leftovers?
- Refrigerate: First, let the leftover white chocolate muffins cool until they reach room temperature. Then, put them in an airtight container and store them in the fridge. They will stay fresh for up to 3 days.
- Freeze: Let the muffins cool completely, then wrap each one in plastic wrap and put them in a freezer bag. You can freeze them for up to 3 months. To thaw, leave a muffin at room temperature for about 1 hour before eating
Nutrition Facts
Serving Size: 1 muffin (12 servings)
- Calories: 285
- Total Fat: 14g
- Saturated Fat: 8g
- Cholesterol: 48mg
- Sodium: 185mg
- Potassium: 158mg
- Total Carbohydrate: 35g
- Dietary Fiber: 1g
- Sugars: 18g
- Protein: 4g
Try More Mary Berry Recipes:
- Mary Berry Mexican Tortilla Bake
- Mary Berry Sticky Pork
- Mary Berry Ratatouille Recipe
- Mary Berry Key Lime Pie
Mary Berry White Chocolate Muffins
Description
This easy white chocolate muffin recipe by Mary Berry is perfect for a quick, sweet treat. With a creamy, rich flavor and soft texture, these muffins are great for breakfast or a snack. You can easily make them with common ingredients, and the addition of white chocolate chips gives them a delicious twist!
Ingredients
Instructions
- Preheat the Oven: Preheat the oven to 425°F (218°C) and line a 12-cup muffin pan with liners.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Set aside.
- Combine Wet Ingredients: In a separate large mixing bowl, whisk together the eggs, buttermilk, melted butter, and vanilla until well combined.
- Fold Together: Fold the dry ingredients into the wet ingredients using a rubber spatula until almost combined.
- Add White Chocolate Chips: Gently fold in the white chocolate chips until no dry streaks of flour remain.
- Rest the Batter: Let the batter rest on the counter for 10 minutes to help the muffins rise.
- Fill Muffin Liners: Fill each muffin liner nearly full with batter using a cookie scoop or large spoon. Top with additional chocolate chips and place the pan in the oven.
- Adjust Oven Temperature: Lower the oven temperature to 350°F (180°C) and bake for 18-22 minutes until the muffin tops are golden brown and spring back when lightly touched.
- Cool the Muffins: Remove the pan from the oven and let it cool for 5 minutes. Transfer the muffins to a wire cooling rack to cool completely, then enjoy!
Notes
- Don’t Overmix the Batter: Mix the batter just until the dry and wet ingredients are combined. Overmixing can make the muffins heavy instead of light and fluffy.
- Chill the White Chocolate Chips: Put the white chocolate chips in the fridge for about 10 minutes before adding them to the batter. This stops them from melting too much while baking, keeping chunks in the muffins.
- Check If They’re Done: Stick a toothpick in the center of a muffin; it should come out clean or with a few moist crumbs. If it’s wet, bake for a few more minutes, but watch closely so they don’t overbake.
- Cool Completely: Cool the muffins on a wire rack before putting them away. This keeps them from getting soggy and helps maintain their texture.
Mary Berry White Chocolate Muffins