These super soft White Chocolate Muffins are perfect for dessert or breakfast. Just 9 ingredients and 10 minutes prep time. Soft, rich, and moist.
Why the heck is white chocolate not as popular as milk or even dark chocolate?
I have to say that I love white chocolate. I mean, I love every kind of chocolate, but white chocolate is very special.
Mario doesn’t love white chocolate as much as I do. Funny is that I recently saw on TV that men prefer white chocolate and woman dark or milk chocolate. This is definitely not true for us. He likes white chocolate, but he is not super thrilled when I say “this week, I bake white chocolate anything.” Until now…
With this White Chocolate Muffins recipe, he is now converted to us white chocolate lovers. Woohoo.
These White Chocolate Muffins are soft, rich, and moist
How should a perfect muffin be? Soft, rich, and moist.
And to get super soft, rich, and moist White Chocolate Muffins, I increased the amount of oil in the batter. The batter is thick enough that the white chocolate chunks don’t sink up and as liquid as possible to get a lighter texture at the end. The texture is in-between a cupcake and a muffin.
I didn’t just add white chocolate chunks to the muffins. To get the ultimate white chocolate taste, it was clear that I need to add white chocolate to the muffins batter itself.
After experimenting a few times, I ended up with adding 3 tbsp of grated white chocolate. The texture was much better than with adding melted white chocolate. I grated the chocolate like parmesan.
These White Chocolate Muffins are
- actually Double White Chocolate Muffins because we have chocolate in the batter and additional chocolate chunks
- super soft, moist, and rich
- extremely easy and quick to make
- perfect for dessert or breakfast
- to-die-for delicious
If you make this super awesome White Chocolate Muffins recipe, leave a comment, rate it and tag a photo #alsothecrumbsplease on Instagram! Would love to see your snap!
You may also like White Chocolate Cupcakes with White Chocolate Frosting, Perfect Hot Chocolate Cupcakes.
These super soft White Chocolate Muffins are perfect for dessert or breakfast. Just 9 ingredients and 10 minutes prep time. Soft, rich, and moist.
- 2 1/4 cups flour (270g)
- 3/4 cup granulated white sugar (150g)
- 3 tsp baking powder
- 1/2 tsp salt
- 1 egg
- 1 cup buttermilk (240ml)
- 1/2 cup vegetable oil (120ml)
- 2 vanilla beans* (or 2 tsp vanilla extract)
- 3 tbsp white chocolate, grated (13g)
- 1 cup white chocolate chips (or chopped chocolate chunks) (160g)
Preheat oven to 425°F (220°C). Line a 12 muffin pan with muffin liners. Set aside.
In a large bowl sift together flour, sugar, baking powder, and salt. Stir to combine. Set aside.
In another large bowl whisk egg, buttermilk, oil, and vanilla* just until combined. Add dry ingredients and stir to combine. Fold in grated white chocolate and white chocolate chips. Divide batter into muffin liners and sprinkle a few additional chocolate chips on top. Fill liners almost full. You will get about 12 muffins. Bake for 5 minutes at 425°F (220°C) then lower the temperature to 350°F (175°C) and bake additional 15-17 minutes or until a toothpick in the center comes out clean. Let cool to room temperature. Store leftovers at room temperature up to 3 days.
Recipe Video
*First, cut off the straight end of the vanilla bean. Then place the tip of your sharp knife below the curled end and cut the vanilla bean through the middle of the bean lengthwise. Although you don't need to cut it all the way through, it's ok when you do so. Then open the vanilla bean and scrape out the flavorful seeds with the back of your knife. Just use the seeds.
Carol
June 1, 2019 at 6:57 amMy kids were feasting over these. The muffins are moist and dense and we love the addition of white chocolate. Thank you so much for this awesome recipe!
Sabine
June 3, 2019 at 7:23 amI’m happy that your kids and you love these muffins as much as I do! Thank you so much!
Hayley
May 19, 2019 at 5:05 amHey, do you use self raising or normal flour? And is it caster sugar?
Sabine
May 26, 2019 at 1:01 pmHey Hayley, I use normal all-purpose flour and regular granulated sugar. You can use caster sugar as well. Hope that helps!
Ventura
May 3, 2019 at 9:20 pmcan I use whole milk instead of buttermilk??
Sabine
May 4, 2019 at 12:31 pmYou can use 1 cup milk and replace 1 tbsp milk with 1 tbsp white vinegar or lemon juice instead of the buttermilk.
Christa G
February 20, 2019 at 3:23 pmHello, I tried this recipe and my batter was not liquify like the one in your video, am I doing something wrong?
Sabine
February 21, 2019 at 10:53 amHi Christa, I’m sorry that you had troubles with the recipe! The only guess I have is that you had too much dry or too little wet ingredients in the batter. Always spoon and level the flour in the measuring cup or you have too much flour in the batter. Did you use large eggs? How did it turn out?
Christa G
February 21, 2019 at 11:11 amHey Sabine, i think I added too much dry ingredients so II ended up adding about a half cup of heavy cream to fix it and it came out soooo good. Even my picky eater husband loved it. Your recipes are awesome👌🏾. I’m trying your beignet recipe next😊
Sabine
February 21, 2019 at 11:41 amHow awesome, Christa! I’m so happy that they turned out well 🙂 Thanksgiving you so much. So keep in mind to spoon and level the flour for all of my recipes. happy baking!