Creamy White Chocolate Muffins. Only ONE step for this tasty muffin recipe, you will never be disappointed! They are perfect for breakfast, brunches, snack or even special occasions.

RECIPES TIPS

• An easy way to test if a muffin is cooked through is by inserting a toothpick into the centre of it and if it comes out clean then the muffin is cooked through.
• Only fill the muffin liners 90% full. If you overfill your muffin liners the muffin batter could overflow while baking.

VARIATIONS

• Chocolate: Swapping white chocolate for milk, semisweet, or bittersweet chocolates to create all sorts of chocolate muffins.
• Nuts: A handful of chopped nuts adds a tasty crunch and texture to your white chocolate muffins. Macadamia nuts, walnuts, or pecans would all make delicious additions.
• Cinnamon: Adding a 1 teaspoon ground cinnamon to the batter will warm up the flavor and introduce a cozy cinnamon muffin.
• Glaze: For a quick glaze, combine 1 cup powdered sugar with 2 to 3 tablespoons milk or water and whisk until smooth. Then dunk the top of each muffin in the glaze. Let it set before serving.

STORAGE

Let the muffins cool completely, then store them in a airtight container or sealable bag. You can keep them at room temperature for 3 days or in the refrigerator for up to 5 days.

Alternatively, the muffins can be kept frozen in an airtight container for up to 3 months. Warm it in the microwave for 20 to 30 seconds or bake at 180ºC for 4 – 5 minutes.

White Chocolate Muffin

CategoryBaking, Cupcakes & Muffins, Oven Recipes, Sweet, Thermomix RecipesDifficultyBeginner

These white chocolate muffins are perfect for breakfast, brunch, or as a sweet snack any time of the day. The combination of tender muffin batter and creamy white chocolate chunks makes them irresistible to chocolate lovers of all ages.

Prep Time5 minsCook Time40 minsTotal Time45 mins

Yields10 ServingsQuarter (2.5 Servings)Half (5 Servings)Default (10 Servings)Double (20 Servings)Triple (30 Servings)

 250 g plain flour

 160 g milk

 120 g butter, room temperature

 2 eggs

 1 tsp baking powder

 70 g sugar

 130 g white chocolate

1

Preheat the oven to 180°C and place muffin liners in a muffin mould.

2

Put flour, milk, butter, eggs, baking powder, sugar and white chocolate chips in mixing bowl, mix for 30 sec | ⤺ speed 4. Transfer the batter into the muffin liners.

3

Bake in a hot oven for 35-40 minutes (180°C). Carefully remove from the oven, allow to cool and serve with icing sugar dusted on top.