Mary Berry White Chocolate Muffins is adelectable simplicity Crafted with all-purpose flour, these moist delights feature a blend of sugar, baking powder, and salt. With a swift total time of 30 minutes, relish 12 servings of these luscious muffins.
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🧡 Why This White Chocolate Muffins Recipe Will Impress Your Guests:
- Decadent Flavor: Bursting with the rich taste of white chocolate, these muffins offer a delightful blend of sweetness and texture.
- Effortless Preparation: With simple ingredients and a quick 30-minute total time, these muffins are a breeze to whip up.
- Moist and Tender: The combination of buttermilk, oil, and a large egg ensures a moist and tender texture in every bite.
- Versatile Treat: Whether for breakfast, brunch, or dessert, Mary Berry’s White Chocolate Muffins suit any occasion, satisfying your sweet cravings with each serving.
❓ What Is Mary Berry White Chocolate Muffins Recipe?
Mary Berry White Chocolate Muffins are delectable treats crafted from a blend of all-purpose flour, sugar, buttermilk, and white chocolate. These moist delights boast a tender texture, and the white chocolate imparts a rich, sweet flavor.
🥚 Mary Berry White Chocolate Muffins Ingredients
- 2 ¼ cups all-purpose flour, spooned and leveled
- ¾ cup granulated white sugar
- 3 teaspoon baking powder
- ½ teaspoon salt
- 1 large egg
- 1 cup buttermilk
- ½ cup vegetable oil
- 2 teaspoon vanilla extract
- 3 tablespoon grated white chocolate
- 1 cup white chocolate chips or chunks
🧁 How To Make Mary Berry White Chocolate Muffins
- Warm the oven up to 425°F (218°C). Fill up two 12-well muffin pans with about 12 to 14 paper liners. Set them away.
- Put the flour, sugar, baking powder, and salt in a medium-sized bowl and mix them together. Set this bowl away.
- Using a whisk, mix the egg, buttermilk, oil, and vanilla in a big bowl until everything is well mixed. This should take about one to two minutes. After adding the flour mixture, whisk it in for about one more minute, or until it is completely mixed. Then, just barely mix in the chocolate chips and chopped chocolate, and set it aside.
- Fill the paper bags almost all the way to the top with batter. About 12 to 14 muffins will be made.
- For 5 minutes, bake at 425°F (218°C). Then, turn down the heat to 350°F (177°C) and leave the oven door closed. Bake for another 11 to 13 minutes, or until a toothpick put into the middle of a muffin comes out clean.
- Take it out of the oven and let it cool for 15 minutes in the pan. After that, move to a wire rack and let cool all the way through. Leave it out in the open for three days in a jar that doesn’t let air in, or freeze it for three months.
💭 Recipe Tips
- Use real white chocolate: Opt for quality white chocolate to ensure a rich flavor that complements the muffins perfectly.
- Avoid overmixing: Gently combine ingredients to prevent overmixing, ensuring a tender muffin texture.
- Measure flour correctly: Spoon and level flour to avoid a dense texture; precise measurements are crucial.
- Check baking powder freshness: Ensure your baking powder is not expired for optimal rise and fluffiness.
🍧 What To Serve With White Chocolate Muffins?
Pair White Chocolate Muffins with a dollop of vanilla whipped cream for an indulgent treat fresh berries or a drizzle of raspberry sauce complement the sweet, white chocolate flavor.
🎚 How To Store Leftovers White Chocolate Muffins?
- In The Fridge. Keep Leftovers White Chocolate Muffins in an airtight container at room temperature for up to 2 days.
- In The Freezer. Wrap individual Leftovers White Chocolate Muffins tightly in plastic wrap and place in a freezer bag for up to 3 months.
🥵 How To Reheat Leftovers White Chocolate Muffins?
- Microwave: Place Leftovers White Chocolate Muffins on a microwave-safe plate and heat for 15-20 seconds until warm.
- Oven: Wrap Leftovers White Chocolate Muffins in foil and bake at 350°F (175°C) for 10 minutes.
- Steam: Reheat in a steamer basket for 5 minutes, preserving moisture and freshness.
FAQs
How Do I Prevent The White Chocolate Chips From Sinking To The Bottom?
To prevent white chocolate chips from sinking, toss them in flour before folding into the batter.
Can I Make These Muffins In A Blender Or Food Processor?
Using a blender or food processor for these muffins is not recommended; hand mixing preserves the desired texture.
Can I Add Nuts Or Fruits To Enhance The Muffins’ Flavor?
Enhance the muffins by adding chopped nuts or dried fruits for extra flavor and texture.
How Do I Adjust The Recipe For A Sweeter Or Less Sweet Taste?
Adjust sweetness by tweaking sugar quantity; reducing for a less sweet taste or increasing for a sweeter muffin.
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Mary Berry White Chocolate Muffins Nutrition Facts
Serving Size: 1 cup
- Calories: 333kcal
- Carbohydrates: 43g
- Protein: 4g
- Fat: 16g
- Saturated Fat: 11g
- Cholesterol: 19mg
- Sodium: 141mg
- Potassium: 236mg
- Sugar: 24g
- Vitamin A: 55IU
- Vitamin C: 0.1mg
- Calcium: 120mg
- Iron: 1.3mg
Mary Berry White Chocolate Muffins
Description
Mary Berry White Chocolate Muffins is adelectable simplicity Crafted with all-purpose flour, these moist delights feature a blend of sugar, baking powder, and salt. With a swift total time of 30 minutes, relish 12 servings of these luscious muffins.
Ingredients
Instructions
- Warm the oven up to 425°F (218°C). Fill up two 12-well muffin pans with about 12 to 14 paper liners. Set them away.
- Put the flour, sugar, baking powder, and salt in a medium-sized bowl and mix them together. Set this bowl away.
- Using a whisk, mix the egg, buttermilk, oil, and vanilla in a big bowl until everything is well mixed. This should take about one to two minutes. After adding the flour mixture, whisk it in for about one more minute, or until it is completely mixed. Then, just barely mix in the chocolate chips and chopped chocolate, and set it aside.
- Fill the paper bags almost all the way to the top with batter. About 12 to 14 muffins will be made.
- For 5 minutes, bake at 425°F (218°C). Then, turn down the heat to 350°F (177°C) and leave the oven door closed. Bake for another 11 to 13 minutes, or until a toothpick put into the middle of a muffin comes out clean.
- Take it out of the oven and let it cool for 15 minutes in the pan. After that, move to a wire rack and let cool all the way through. Leave it out in the open for three days in a jar that doesn’t let air in, or freeze it for three months.
Notes
- Use real white chocolate: Opt for quality white chocolate to ensure a rich flavor that complements the muffins perfectly.
- Avoid overmixing: Gently combine ingredients to prevent overmixing, ensuring a tender muffin texture.
- Check baking powder freshness: Ensure your baking powder is not expired for optimal rise and fluffiness.