There's nothing better than starting the day with these delicious, soft and fluffy white chocolate muffins. They are perfect for a family brunch or as a breakfast to go. They are easy to make and can be made ahead of time. By the way, have you tried my Banana Walnut Muffins yet?
Step-by-step video tutorial
I recommend high-quality white chocolate chips or bars that you would eat as a treat. I use white chocolate chunks as add-in and a piece of white chocolate bar to grate into the batter. Grate the white chocolate as you would grate parmesan.
Be sure to bake the muffins at 425°F (218°C) for the first 5 minutes to kickstart the baking powder and get the muffins rising quickly from the start. This initial high heat makes for perfect muffin tops. Also, don't overfill the muffin liners to avoid the batter spilling over the edges. I fill mine almost full but not all the way.
Storing and freezing instructions
Store leftovers in an airtight container for up to 3 days. If you want to freeze them for later, individually wrap the muffins tightly in plastic wrap and place in a freezer-safe storage bag or container. Then let the muffins thaw overnight in the refrigerator or 1 hour at room temperature.
More muffin recipes to try
- Double chocolate muffins
- Banana chocolate chip muffins
- Air fryer muffins
- Blueberry muffins
- Carrot muffins
White Chocolate Muffins
- 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
- Preheat the oven to 425°F (218°C). Line two 12-well muffin pans with about 12-14 paper liners and set aside.
- In a medium bowl, stir together the flour, sugar, baking powder, and salt and set aside.
- In a large mixing bowl, using a whisk, mix together the egg, buttermilk, oil, and vanilla until well combined, about 1-2 minutes. Add the flour mixture and whisk until thoroughly combined, about 1 more minute. Then fold in the grated chocolate and chocolate chips just to incorporate and set aside.
- Spoon the batter into the prepared paper liners until almost full. You will end up with about 12-14 muffins.
- Bake at 425°F (218°C) for 5 minutes. Then, leaving the oven door closed, lower the heat to 350°F (177°C) and bake for another 11-13 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Remove from the oven and let cool in the pan for 15 minutes. Then transfer to a wire rack and let cool completely. Store in an airtight container at room temperature for up to 3 days or freeze for up to 3 months.
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