White Chocolate Muffins

The ultimate White Chocolate Muffins packed with sweet bursts of creamy white chocolate chips and big chunks of white chocolate!

Ready to eat in just 25 minutes, these cafe style favourites are always popular!

If you’re anything like me, it’s impossible to resist a muffin that’s packed full of big chunks of chocolate… and that’s exactly what these BIG, CHUNKY, WHITE CHOCOLATE PACKED muffins are!

Just like my Triple Chocolate Muffins, classic Banana Muffins and Blueberry Chocolate Chip Muffins, these white chocolate muffins are quick and easy to prepare, perfect for school lunchboxes… and just like the muffins you’d find at your local cafe (but sooo much BETTER!!!)

Why You’re Going To Love This Recipe

T’s SO much to love about these bakery-style chunky white chocolate muffins!

Super easy recipe – these muffins take just 5 minutes to prepare, then let the oven do the rest or the work and have soft muffins ready to eat in no time!
Freezer-friendly – make a batch (or two!) and freeze for later. They thaw quickly, making them an ideal lunch box recipe or to enjoy with a cuppa for morning tea or afternoon tea.
Cafe style muffins – the combination of the little chocolate chips along with the big chunks of white chocolate make them look (and taste!) just like your favourite cafe bought muffins.
Conventional or Thermomix – you can make these easy white chocolate muffins with a bowl and spoon, or use a Thermomix to prepare the mixture for you. Both methods are included at the bottom of the post.

What You Need

A handful of pantry staples is all that’s required… plus chocolate chips AND a block of white chocolate!

Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method.

Self raising flour – also known as self rising flour. If you don’t have self raising flour, you can make your own self raising flour using 2 ingredients (plain all-purpose flour and baking powder).
Caster sugar – a superfine sugar that’s perfect for baking as it dissolves easily when mixed with other ingredients.
Egg – use a large egg at room temperature (approximately 60g).
Vegetable oil – used in muffins to keep them perfectly light and moist without being heavy or greasy!
Milk – full fat/full cream milk will give you the best texture.
White chocolate chips – also referred to as chocolate baking bits. I recommend using a good quality baking chocolate, such as Nestle or Cadbury brand for best results.
Chunks of white chocolate – use a block of white chocolate (such as Cadbury Dream or Milky Bar) and chop it into large chunks using a knife. The contrast between the little bursts of chocolate chips and the bigger chunks is simply heavenly!

Equipment Required

As very little equipment is required to make my White Chocolate Muffins, they’re perfect for beginner bakers or kids to help with.

You will need:

2 mixing bowls, a sifter/sieve and a whisk.
Alternatively, you can use a Thermomix – to make the batter;
1 x 12 hole muffin tray – lined with paper cases.

Step By Step Instructions

It takes just 5 minutes to prepare these super easy and chunky white chocolate muffins!

Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method.

Step 1 – Mix The Dry Ingredients

Line a 12 hole muffin tin with paper cases, and preheat the oven to 180 degrees Celsius (fan forced).

Sift the self-raising flour into a mixing bowl and add the caster sugar.

Mix together.

Step 2 – Whisk The Wet Ingredients

Place the egg, vegetable oil and milk into a separate mixing bowl and whisk until well combined.

Step 3 – Combine The Muffin Batter

Make a well in the centre of the dry ingredients and pour the wet ingredients into this. VERY gently, mix to combine.

TIP: Do NOT over-mix the batter or your muffins will be tough!

Step 4 – Add The White Chocolate

Fold through the white chocolate chips and half of the white chocolate chunks (reserve ½ cup for decorating).

Step 5 – Decorate & Bake

Divide the mixture evenly between the muffin paper cases in the tray.

TIP: Only fill the muffin holes to ⅔rds full so that the mixture doesn’t overflow when it bakes.

Add the remaining chunks of white chocolate to the top.

TIP: This gives the muffins a cafe style chunky chocolate-filled look when baked!

Bake for 20-25 minutes.

Allow white chocolate muffins to cool in the muffin tray for 5 minutes, before placing on a wire cooling rack.

Expert Tips

Muffins are best eaten on the day that they’re baked, but will stay soft and moist for up to 3 days.
Use room temperature ingredients – (egg and milk) as this helps the muffin batter come together and bake evenly, and avoids the risk of the batter splitting.
Avoid overmixing the batter – over mixing the batter will result in dense and tough muffins. Gently fold the batter until it is just combined (it’s OK to leave a few lumps of dry ingredients in it.)
Don’t over fill the muffin trays – only fill them ⅔ full, otherwise the muffins will spill out over the top of the cases when baking.
Bake the muffins in a muffin tray lined with paper cases. The paper cases stop the chocolate from getting stuck in the muffin tin – and much easier to clean up!
Store white chocolate muffins in an airtight container at room temperature for up to 3 days to stay soft and moist. Do not store the muffins in the fridge as they will dry out.
Freeze any leftover muffins in an airtight container for up to 1 month. Allow to defrost at room temperature before consuming.

FAQs

Do I have to use chocolate chips as well as a block of chopped chocolate?

No, you can use one or the other if you prefer. However, using a combination of chocolate chips and big chunks of chocolate gives you a delicious cafe style ‘chocolate loaded’ muffin.

Can I use butter instead of vegetable oil?

I recommend using vegetable oil as it’s the perfect ingredient for muffins! It keeps them light and moist but not at all greasy!

Can I use other types of chocolate?

Of course! Switch up the white chocolate with milk chocolate, dark chocolate or any flavour you like!

Looking for more simple and delicious muffins?

Here’s a few of my faves!

The ultimate White Chocolate Muffins packed with sweet bursts of creamy white chocolate chips and big chunks of white chocolate!

Course: lunch box, Snacks
Cuisine: Muffins
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 12 serves
Calories: 273kcal

Ingredients

300 g (2 cups) self-raising flour
165 g (¾ cup) caster sugar
1 egg large, at room temperature
50 g (¼ cup) vegetable oil
250 g (1 cup) milk full cream, room temperature
100 g (½ cup) white chocolate chips
150 g block of white chocolate like Cadbury Dream, chopped into chunks

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Instructions

Preheat oven to 180 degrees Celsius (fan-forced) or 355 degrees fahrenheit.
Line a 12-hole muffin tin with paper cases and set aside until needed.
Sift the self-raising flour into a large bowl.If using a Thermomix: Place the self-raising flour into the Thermomix bowl and sift 5 seconds, Speed 8.
Add the caster sugar and stir together.If using a Thermomix: Add the caster sugar, egg, vegetable oil and milk and mix for 5 seconds, Speed 5. Scrape down the sides of the bowl and repeat for a further 5 seconds, Speed 5. The batter should still be slightly lumpy.
Create a well in the centre of the dry mixture.
In a separate bowl, lightly beat the egg before adding the vegetable oil and milk and whisking together until well combined.
Pour the liquid ingredients into the well in the dry ingredients, and very gently fold the mixture together. The batter should be slightly lumpy; don’t over-mix.
Very gently fold through the white chocolate chips and white chocolate chunks (reserve ½ cup white chocolate chunks for decorating).If using a Thermomix: Use the spatula to gently fold the white chocolate chips and white chocolate chunks through (reserve ½ cup white chocolate chunks for decorating).
Spoon the mixture into the paper cases, filling ⅔ to the top.Top with the reserved white chocolate chunks.
Bake for 20-25 minutes or until lightly golden.
Allow to cool in the baking tray for 5 minutes before transferring to a wire rack to cool completely.

Notes

RECIPE NOTES & TIPS:

INGREDIENTS:

White chocolate chips – also referred to as chocolate baking bits. I recommend using a good quality brand sauch as Nestle or Cadbury.
White chocolate block – use a block of white chocolate (such as Cadbury Dream or Milky Bar) chopped into large chunks.
Use room temperature ingredients – (egg and milk) this helps the muffin batter come together, bake evenly, and avoids the risk of the batter splitting.

OTHER RECIPE TIPS:

Avoid overmixing the batter – over mixing the batter will result in dense and tough muffins. Gently fold the batter until it is just combined (it’s OK to leave a few lumps of flour in it).
Bake the muffins in a muffin tray lined with paper cases. The paper cases stop the chocolate from getting stuck in the muffin tin, and make cleaning up easier!
Don’t over fill the muffin trays – only fill them ⅔ full, otherwise the muffins will spill out over the top when baking.
Muffins are best eaten on the day that they’re baked, but will stay soft and moist for up to 3 days.
Store the muffins in an airtight container at room temperature for up to 3 days. Do not store the muffins in the fridge as they will dry out.
Freeze any leftover muffins in an airtight container for up to 1 month. Allow to defrost at room temperature before consuming.

Recipe by CookGoodRecipes.com

Nutrition

White Chocolate Muffins
0 (0)

Why You’re Going To Love This Recipe

What You Need

Equipment Required