WHITE CHOC CHIPS MUFFINS

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A deliciously easy to make muffins recipe with the combo of white choc chips and dark brown sugar. These muffins are great for kid lunch, picnic, breakfast on the go or as a snack. Easy and quick dessert recipe to solve your sugar craving!

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WHITE CHOC CHIPS MUFFINS

Muffins are often a great snack to enjoy anytime during the day. You can have them for breakfast, lunch, afternoon tea or as an after meal dessert. They are tasty to enjoy by it own or pair well with cream and fruits if you like a more fancy dessert. Muffins are surely a deceptively fast version of cake that can be ready in 30 minutes! Not only that, muffins are a great to make ahead dessert that are freezer friendly. Bake them on your free time to enjoy it later.

These white choc chip muffins are calling all the chocolate lovers!!! It made using dark brown sugar which creates an extra moist to the texture, and you get the sweetness from the white chocolate that melt in your mouth at each bite.

Wonderfully easy to make with one bowl recipe, the only problem is they gone quickly before you even notice it. So, let’s get your hands dirty and make a batch for your kids to enjoy after school.

You may also like my others muffin recipes.

PEPITA RAISIN MUFFINS

DOUBLE CHOCOLATE CHIPS MUFFINS

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INGREDIENTS REQUIRED TO MAKE WHITE CHOC CHIPS MUFFINS

Dry ingredients

All purpose flour, baking powder, baking soda & salt

Wet ingredients

Softened unsalted butter, dark brown sugar, eggs, vanilla extract, milk & white choc melts

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HOW TO MAKE WHITE CHOC CHIPS MUFFINS

Preheat oven to 200°C, place liners on muffin tray. In a large bowl, add in all the dry ingredients and whisk to combine.

In a large mixing bowl, beat softened butter using a hand mixer until smooth and creamy, about 2 minutes. Add dark brown sugar and beat for another 2 minutes until mixture is well combined. Add eggs, vanilla extract and milk beat for a minute.

Add in dry ingredients and use a spatula to gently fold the mixture to combined. Make sure mixture is smooth with no lump. You can use the hand mixer to help with incorporate the flour for a quick 30 seconds, do not overbeat.

Add 1/2 cup white choc melts and stir into the cake batter.

Spoon batter into the muffin tray with liners for about 3/4 full. Make 12 muffins then top with the remaining white choc chips. Bake at 200°C for 5 minutes then reduce to 180°C and bake for a further 15 minutes or until toothpick comes out clean.

Remove from the oven and place muffins on a cooling rack to cool down to room temperature. Enjoy!

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HOW TO STORE LEFTOVER WHITE CHOC CHIPS MUFFINS

Store leftover muffins in an airtight container or sealer bag in room temperature for up to 2 days. To freeze muffins, place them in a resealable bag once they cool down on the day you bake, they could last up to 2 months in the freezer.

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RECIPE

A deliciously easy to make muffins recipe with the combo of white choc chips and dark brown sugar. These muffins are great for kid lunch, picnic, breakfast on the go or as a snack. Easy and quick dessert recipe to solve your sugar craving!



WHITE CHOC CHIPS MUFFINS
Prep time: 10 minutescooking time: 20 minutesserve: 12 MUFFINS

INGREDIENTS:

Dry ingredients
– 1 3/4 cup all purpose flour
– 1 tsp baking powder
– 1 tsp baking soda
– 1/2 tsp salt

Wet ingredients
– 1/2 cup, 115g softened unsalted butter
– 1/2 cup dark brown sugar
– 2 large eggs
– 1 tsp vanilla extract
– 1 cup milk
– 1 cup white choc melts




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INSTRUCTIONS

– Preheat oven to 200°C, place liners on muffin tray. In a large bowl, add in all the dry ingredients and whisk to combine.

– In a large mixing bowl, beat softened butter using a hand mixer until smooth and creamy, about 2 minutes. Add dark brown sugar and beat for another 2 minutes until mixture is well combined. Add eggs, vanilla extract and milk beat for a minute.

– Add in dry ingredients and use a spatula to gently fold the mixture to combined. Make sure mixture is smooth with no lump. You can use the hand mixer to help with incorporate the flour for a quick 30 seconds, do not overbeat.

– Add 1/2 cup white choc melts and stir into the cake batter.

-Spoon batter into the muffin tray with liners for about 3/4 full. Make 12 muffins then top with the remaining white choc chips.

– Bake at 200°C for 5 minutes then reduce to 180°C and bake for a further 15 minutes or until toothpick comes out clean.

– Remove from the oven and place muffins on a cooling rack to cool down to room temperature. Enjoy!

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