White Chocolate Muffins

Baked muffins with white chocolate chips on a wooden table

4.91 from 11 votes

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.

Prep Time10

Cook Time20

Total Time30

Course: Breakfast, Dessert

Cuisine: American

Servings: muffins

Calories: 333kcal

Author: Sabine Venier

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

US Customary - Metric

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.

Video

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.

NOTE: Use a whisk rather than an electric mixer and stir at every step just until the ingredients are combined. Muffins tend to dry out, sink, or spill over if you overmix them. By mixing as little as possible, you make sure that they are super soft, moist, and rise well.

Nutrition