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, loved by kids and adults alike, and can be made ahead of time.
If you enjoy simple breakfast bakes or sweet treats with coffee, these Banana Walnut Muffins are a brilliant one to keep on repeat.
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Video Instructions
Try These White Chocolate Desserts
There’s something about warm muffins fresh from the oven that always feels like a good idea.
These have a soft crumb, sweet white chocolate throughout, and that bakery-style rise I always hope for. They also make excellent White Chocolate snacks for busy mornings.
Why You’ll Love These
- Super easy: I love how quickly they come together.
- Perfect Texture: Soft centers with lightly golden tops.
- Great for mornings: Ideal breakfast to go or family brunch.
- Freezer-friendly: I like keeping extras ready for later.
Ingredients
- Flour: This is the base of the batter and what gives the muffins their structure. I always use all-purpose flour here because it keeps them soft while still holding that lovely bakery-style shape.
- Baking powder: This is what gives the muffins that high rise and fluffy texture. I always check that mine is fresh because it makes a huge difference.
- Egg: Helps bind the batter together and gives the muffins a tender crumb. It also adds a little richness.
- Buttermilk: One of my favourite ingredients in muffins because it keeps them soft and moist while adding a gentle tang that stops them tasting flat.
- White chocolate: The most important ingredient for me. It melts into creamy little pockets throughout the muffins.
How to Make Easy White Chocolate Muffins
1. Preheat the oven to 425°F (218°C). Line two 12-well muffin pans with about 12-14 paper liners and set aside.
2. In a medium bowl, stir together the flour, sugar, baking powder, and salt, and set aside.
3. In a large bowl, using a whisk, mix together the egg, buttermilk, oil, and vanilla until well combined, about 1-2 minutes.
4. Add the flour mixture and whisk until thoroughly combined, about 1 more minute.
5. Then fold in the grated chocolate and chocolate chips just to incorporate and set aside.
6. Spoon the batter into the prepared paper liners until almost full. You will end up with about 12-14 muffins.
7. Add extra chips to the top of the muffins if you like.
8. 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.
9. Remove from the oven and let cool in the pan for 15 minutes.
10. 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.
Recipe Tips
- I always mix muffin batter gently so they stay soft.
- Add blueberries, raspberries, or blackberries if you want extra fruity flavors.
- A few extra chips on top of the muffins always looks lovely.
What Can You Serve With These?
- Coffee
- Tea
- Greek yogurt
- Hot chocolate
FAQs
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.
Recipe
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
Instructions
- 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.
Notes
Taste & Texture
Soft and fluffy muffins with creamy white chocolate pockets and golden tops.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.Cooking Time and Temperature
Start hot at 425°F for lift, then reduce to 350°F for even baking.Serving Recommendations
I love these warm with coffee or packed as an easy breakfast.Recipe Variations and Substitutions
- Add blueberries.
- Use chocolate chunks instead of chips.
- Add raspberries or blackberries.
Pro Tips
- Don’t overmix.
- Use room temperature ingredients.
- Add extra chips on top before baking.
Video
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Cindy Wlazelek
Made using almond bark instead of white chocolate — works fine. Very soft muffin and yummy.
Daniel
Turned out great 🙂
Annette
I used MilkyBar as its my favourite white chocolate n love this recipe. Thank you so much. My muffins turned out really nice. I Love how the grated chocolate makes you taste the chocolate all thw the way through the muffin n they was nice and light. Definitely keeping this recipe and baking them again. Thanks again.
Sabine
Thank you so much! Yes, the grated chocolate makes all the difference. I'm glad you liked it.
Annelise
This recipe came out perfect and so delicious! I followed it exactly. I put a teaspoon of raspberry jam inbetween two layers of dough before baking in some muffins and it was yum yum yum. Cheers for the great recipe.
Linda
Hi when you say 1egg is that large or medium had this problem using wrong size eggs before
Sabine
Hi Linda, it’s large. Sorry for the confusion.
Carol
My 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
I'm happy that your kids and you love these muffins as much as I do! Thank you so much!
Hayley
Hey, do you use self raising or normal flour? And is it caster sugar?
Sabine
Hey Hayley, I use normal all-purpose flour and regular granulated sugar. You can use caster sugar as well. Hope that helps!
Ventura
can I use whole milk instead of buttermilk??
Sabine
You can use 1 cup milk and replace 1 tbsp milk with 1 tbsp white vinegar or lemon juice instead of the buttermilk.
Christa G
Hello, I tried this recipe and my batter was not liquify like the one in your video, am I doing something wrong?
Sabine
Hi 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
Hey 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
How 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!