White Chocolate Muffins Recipes

EASY WHITE CHOCOLATE CHIP MUFFINS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup muffin tin with paper liners.
• Combine flour, sugar, and cocoa in a large bowl.
• Combine milk, butter, and eggs in another bowl. Stir into flour mixture just until moistened. Fold in white chocolate chips.
• Fill each prepared muffin cup 3/4 full.
• Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, about 30 minutes.
• Remove from the oven and let cool for 5 minutes before removing from the muffin tin. Serve warm.

WHITE CHOCOLATE CHIP MUFFINS

Steps:

• In a large bowl, combine the flour, brown sugar, cocoa, baking soda and salt. In another bowl, combine the eggs, buttermilk, butter and vanilla. Stir into dry ingredients just until moistened. Fold in baking chips., Fill greased or paper-lined muffin cups three-fourths full. Bake at 400° for 14-18 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm.

WHITE CHOCOLATE MUFFINS

Steps:

• In a mixing bowl, whisk flour, baking powder, and salt until uniform; set aside.
• Add 4 ounces white chocolate and all the butter in the top of a double boiler set over simmering water.
• Stir constantly until half the chocolate and butter is melted.
• Remove the top of the double boiler; continue stirring, away from the heat, until the mixture is smooth; cool for 10 minutes.
• In a large mixing bowl, whisk the egg and sugar until thick and pale yellow (approx 2 minutes).
• Whisk in the cooled chocolate mixture until smooth; whisk in the milk and vanilla.
• Use a wooden spoon and stir in the remaining chopped white chocolate.
• Stir in flour mixture just until moistened.
• Fill muffin tins that have been sprayed with nonstick cooking spray, 3/4 full.
• Bake in a 375°F oven for 20 minutes OR until muffins are browned with sightly rounded tops and pick comes out clean.
• Set pan on a wire rack to cool for 10 minutes.
• Turn muffins out of pan; cool on wire rack for 5 minutes.
• If storing or freezing muffins, cool completely before sealing in airtight container or in freezer-safe plastic bags.
• •Alternative--White Chocolate Orange Muffins: add 2 teaspoons orange extract or 1/2 teaspoon orange oil with the vanilla.

RASPBERRY & WHITE CHOCOLATE MUFFINS

Steps:

• Heat the oven to 200C/180C fan/gas 6 and line a 12-hole muffin tin with paper cases.
• Beat the butter and sugar together for 5 mins until pale and fluffy. Add the eggs gradually and beat in until combined. Stir in the yogurt, vanilla and milk. Fold in the flour, baking powder and a pinch of fine salt until you have a smooth batter. Finally, fold in 150g raspberries and white chocolate chips and fill the muffin cases three-quarters full.
• Push 2 raspberries into the top of each muffin so they're sticking out slightly. Bake for 8 mins, then reduce the oven to 180C/160C fan/gas 4 and bake for 20-25 mins more until risen and golden, and a cocktail stick inserted into the centre comes out clean.

WHITE CHOCOLATE CRANBERRY MUFFINS

Steps:

• In a large bowl, combine the flour, sugar, baking powder and salt. In another bowl, whisk the eggs, buttermilk and butter. Stir into dry ingredients just until moistened. Fold in cranberries and chocolate., Fill greased or paper-lined muffin cups two-thirds full. Bake at 400° for 15-18 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pans to wire racks to cool completely. , In a small bowl, combine the confectioners' sugar and enough cranberry juice to achieve drizzling consistency. Drizzle over muffins.