Best White Chocolate Chip Muffins Recipes

WHITE CHOCOLATE CHIP MUFFINS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line a 12-cup muffin tray with paper liners.
• Mix flour, white chocolate chips, sugar, baking powder, and salt together in a large bowl.
• Mix milk, oil, egg, and vanilla extract together in a medium-sized bowl. Add to flour mixture and mix well.
• Fill 2/3 of each prepared muffin cup with batter.
• Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, 20 to 25 minutes.
• Remove from the oven and let cool for 2 minutes. Serve warm.

RASPBERRY-WHITE CHOCOLATE CHIP MUFFINS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Grease and flour a 12-cup muffin tin or use paper liners.
• Sift flour, sugar, baking powder, and baking soda together in a large bowl.
• Combine buttermilk, egg, and vanilla extract together in a small bowl and whisk together.
• Add buttermilk mixture and melted butter to flour mixture, whisking until just moistened; batter will be lumpy. Fold in raspberries, miniature white chocolate chips, and raspberry jam. Fill muffin cups with batter.
• Combine sugar and cinnamon in a small bowl. Sprinkle topping on muffins. Top with white chocolate chips.
• Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, 18 to 20 minutes.
• Cool in the pan for 10 minutes before transferring to a rack to cool completely, about 30 minutes more.

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.

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.

BLUEBERRY-WHITE CHOCOLATE CHIP - PECAN MUFFINS

Steps:

• 1. Preheat oven to 375F. Grease cups of muffin tin or line with baking cups.
• 2. Combine flour, baking powder, sugar and salt in a large bowl. Cut in butter using two knives or a pastry blender until mixture resembles coarse crumbs. Make a well in the dry ingredients and add eggs, milk and extracts, stirring just until the liquid is absorbed. Gently fold in orange rind, if using, berries, pecans and white chocolate chips, then fill muffin cups with the mixture.
• 3. Bake 23 to 30 minutes, until the center springs back to the touch. Yield 24 medium or 12 large muffins.
• 4. f desired a streusel topping can be added using the following: ¼ cup sugar 4 Tablespoons all-purpose flour 1 teaspoon ground cinnamon 2 tablespoons cold butter To prepare blend sugar, flour, cinnamon and butter together and sprinkle evenly over top of muffins before baking.

CHOCOLATE CHIP BANANA MUFFINS (WHITE WHOLE WHEAT FLOUR)

Steps:

• Heat oven to 400°F. Grease bottoms only of 12 regular-size muffin cups with shortening or cooking spray, or place paper baking cup in each muffin cup.
• In large bowl, beat bananas, brown sugar, milk, oil and egg with electric mixer on medium speed, or mix with spoon. Stir in flour, baking powder and salt just until flour is moistened. Fold miniature chocolate chips into batter.
• Divide batter evenly among muffin cups; sprinkle each with 1/2 teaspoon sugar. Bake 13 to 18 minutes or until toothpick inserted in center comes out clean. Immediately remove from pan.

WHITE CHOCOLATE CHIP/ CHERRY MUFFINS

Steps:

• SIFT DRY INGREDIENTS,THEN COMBINE EGGS, OIL,AND MILK MIX WELL. COMBINE WET AND DRY INGREDIENTS. ADD IN CHERRIES AND CHOCOLATE CHIPS.
• WITH AN ICE CREAM SCOOP FILL 12 MUFFIN CUPS AND BAKE AT 425 FOR 20-25 MINUTES I ADDED A GLAZE TO THEM WITH CONFECTIONERS SUGAR AND MILK.

RICOTTA, WHITE CHOCOLATE CHIP, AND WALNUT MUFFINS

Steps:

• Heat oven to 375 degrees. Coat muffin tins with nonstick cooking spray and set aside.
• In a small bowl, blend flour, baking powder and salt in a bowl.
• In a large bowl, whisk ricotta, canola oil, egg, sugar, vanilla and 2 tablespoons water until blended. Add flour mixture and stir until combined. Add chocolate chips and walnuts to mixture and stir until just combined.
• Bake at 375 degrees for 25 minutes or until toothpick inserted in centers comes out clean.

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 vanilla chips.
• Fill greased or paper-lined muffin cups three-fourths full. Bake at 400° for 14-18 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm. Yield: 1-1/2 dozen.