Mary Berry White Chocolate Muffins

I still remember the first time I made these. It was supposed to be a test batch. “Just trying the recipe,” I told myself. I baked them on a lazy Sunday morning with music playing and the cat trying to nap on the cookbook. The smell — that sweet, warm, buttery smell with the faintest vanilla edge — had me hovering near the oven, pretending to clean just to be close.

When they came out? Gone in under 24 hours. No icing, no fuss, just soft muffins packed with little pockets of melted white chocolate. Mary Berry really knew what she was doing with these — they’re the kind of bake that makes you look like you’ve got your life together even when you’re still in pyjamas at 2 p.m.

Why You’ll Love It

• White chocolate in every bite – Not just chips, but grated bits too, so the flavour runs through the whole muffin.
• One bowl wonder – Alright, technically two, but it’s still a breeze to clean up.
• Fluffy but rich – The buttermilk keeps it light, but the chocolate makes it feel indulgent.
• Perfect with coffee or tea – Or, honestly, just standing in the kitchen eating one straight from the cooling rack.
• No mixer required – Just a bowl and a whisk and you’re off.
• Great for freezing – Make a double batch if you’re clever. Future-you will thank you.

Ingredients

• 2¼ cups all-purpose flour (spooned and leveled)
• ¾ cup granulated sugar
• 3 tsp baking powder
• ½ tsp salt
• 1 large egg
• 1 cup buttermilk
• ½ cup vegetable oil
• 2 tsp vanilla extract
• 3 tbsp grated white chocolate
• 1 cup white chocolate chips or chunks

How to Make It

Mix the dry stuff:

In a big bowl, whisk together the flour, sugar, baking powder, and salt. That’s it — no need to sift unless you’re feeling extra.

Whisk the wet bits:

Grab a second bowl. Crack in the egg, then add the buttermilk, oil, and vanilla. Whisk it up until it’s smooth and looks like creamy sunshine.

Combine, but keep it casual:

Pour the wet into the dry and stir just until it comes together. It might look a bit lumpy. That’s fine. Overmixing is where muffins go to die.

Add the chocolate:

Gently fold in the grated chocolate and chunks. Try not to eat half of it before it makes it into the bowl (can’t say I always succeed here).

Fill your tins:

Line your muffin tin with paper cases (you’ll get 12–14 muffins). Fill them almost to the top — go big or go home.

Bake in two parts:

Start at 425°F (218°C) for 5 minutes — this gives them a nice dome. Then reduce the heat to 350°F (177°C) and bake for another 11–13 minutes. Don’t open the door. Trust the process.

Cool… or don’t:

Let them sit in the tin for 15 minutes, then move to a wire rack. Or eat one warm, standing at the counter with the tray still hot. No one’s judging.

Common Mistakes and How to Dodge Them

“Why did my muffins come out flat?”
Probably didn’t get that initial 5-minute blast of heat. It’s the trick to those tall, bakery-style tops.

“My muffins are dry.”
Overbaking is the usual culprit. Check them early — a toothpick should come out clean, but not bone-dry.

“My chips sank to the bottom!”
Toss them in a tablespoon of flour before folding them in. It helps suspend them in the batter.

“They taste bland.”
Use real white chocolate, not those chalky “baking chips” full of palm oil. Big difference.

Storage and Reheating

Room temp:
Keep in an airtight tin for up to 2 days. They’re best on day one, but still tasty after.

Freezer:
Wrap each muffin in cling film, pop in a freezer bag, and freeze for up to 3 months.

Reheating tips:

• Microwave: 15–20 seconds for a warm, melty centre.
• Oven: Wrap in foil and heat at 350°F (175°C) for 10 minutes.
• Steamer: Yes — 5 minutes in a steamer basket makes them feel freshly baked again.

Frequently Asked Questions

Can I use milk instead of buttermilk?
You can, but it won’t be quite as tender. Add a teaspoon of lemon juice or vinegar to regular milk and let it sit 5 mins to fake it.

Can I add berries or nuts?
Absolutely. Raspberries are especially good with white chocolate. Just don’t overload the batter.

What if I don’t have white chocolate chunks?
Break up a bar of white chocolate. The irregular bits melt beautifully. Grated chocolate adds even more flavour throughout.

Can I make these gluten-free?
Try using a 1:1 gluten-free flour blend. Texture may be a bit different, but still delicious.

Nutrition Facts (Per Serving):

Calories: 333 kcal
Fat: 16g
Carbs: 43g
Protein: 4g
Sugar: 24g
Sodium: 141mg

Try More Mary Berry Recipes:

• Mary Berry Cherry Madeira Cake
• Mary Berry Marshmallow Icing
• Mary Berry Chocolate Cupcakes