A Berry White Chocolate Muffin Recipes

WHITE CHOCOLATE BERRY MUFFINS

Steps:

• In a large bowl, beat cream cheese and sugar until smooth. Add eggs, beat in well after each addition. Stir in vanilla. Combine the flour, baking powder and salt; add to cream cheese mixture just until blended. Fold in raspberries and chips., Fill greased or paper-lined muffin cups two-thirds full. Bake at 375° for 20-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack.

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.

WHITE CHOCOLATE, FRUIT, AND SPICE MUFFINS

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Line a 12 cup muffin pan with paper liners.
• In a medium saucepan over medium-low heat, mix cocoa powder, quick-cooking oats, brewed coffee, water, cinnamon, allspice, nutmeg, molasses, and butter. Cook and stir until evenly moist and thickened. Cool slightly, and pour into a medium bowl.
• Beat the egg into the cocoa powder mixture. Mix in flour, graham cracker crumbs, crushed shredded wheat cereal, crushed bran flakes cereal, and poppy seeds. Gradually beat in the milk, adding enough to form a smooth batter. Thoroughly beat in baking powder. Fold in apple, raisins, and white chocolate. Scoop into the prepared muffin pan.
• Bake 30 minutes in the preheated oven, or until a toothpick inserted in the center of a muffin comes out clean.

BLUEBERRY-WHITE CHOCOLATE STREUSEL MUFFINS

Steps:

• Heat oven to 400°F. Place paper baking cup in each of 12 regular-size muffin cups. In medium bowl, stir together 2 cups flour, the granulated sugar, baking powder and salt; set aside.
• In large bowl, beat egg with electric mixer on medium speed 3 to 4 minutes or until light yellow in color. On low speed, beat in milk. While mixer is running on low speed, add melted butter in a thin stream; beat 1 minute.
• On low speed, gradually beat in flour mixture just until incorporated. Add vanilla, blueberries and chips; mix briefly to combine. Divide batter evenly among muffin cups.
• In food processor, process streusel topping ingredients with on/off pulses until combined. Sprinkle evenly over batter in cups.
• Bake 20 to 24 minutes or until toothpick inserted in centers come out clean. Cool about 5 minutes before serving. Store in airtight container.

BLUEBERRY WHITE CHOCOLATE MUFFINS

Steps:

• Preheat oven to 375º F.
• Paper line 18 muffin cups.
• Combine flour, granulated sugar, brown sugar, baking powder and salt in large bowl.
• Stir in milk, egg, butter and lemon peel.
• Stir in 1 ½ cups morsels and blueberries.
• Spoon into prepared muffin cups, filling almost full.
• Sprinkle with Streusel Topping (directions below).
• Bake for 22 to 25 minutes or until wooden pick inserted in center comes out clean.
• Cool in pans for 5 minutes; remove to wire racks to cool slightly.
• Place remaining morsels in small, heavy-duty plastic bag.
• Microwave on MEDIUM-HIGH power for 30 seconds; knead.
• Microwave at additional 10- to 20-second intervals, kneading until smooth.
• Cut tiny corner from bag; squeeze to drizzle over muffins.
• Serve warm.
• For Streusel topping:.
• Combine 1/3 cup granulated sugar, ¼ cup all-purpose flour and ¼ teaspoon ground cinnamon in small bowl.
• Cut in 3 tablespoons butter or margarine with pastry blender or two knives until mixture resembles coarse crumbs.
• If making in a loaf pan, grease and sugar (yes, sugar) the loaf pan and start checking for doneness at about 35 minutes.

A BERRY WHITE CHOCOLATE MUFFIN

Steps:

• Preheat oven to 350 degrees.
• In a large bowl, sift together the flour, sugar, baking powder, and salt.
• In a medium bowl, beat together the egg, milk, butter, and vanilla.
• Slowly pour the liquid mixture into the dry mixture, and mix, until just incorporated.
• Fold in the berries and white chocolate chips, until just incorporated.
• Evenly divide the batter into 12 muffin cases. Each case should be about ¾ full.
• Evenly divide and sprinkle the almond slices on the muffin batter (I mix the almonds into the batter).
• Bake for 30-35 minutes, until the tops are a light golden brown color. Remove from oven and allow to cool in the pan for 5 minutes. Transfer to a cooling rack to finish cooling.

WHITE CHOCOLATE AND MIXED BERRY MUFFINS

Steps:

• Heat oven to 180°C.
• Lightly grease a 6 x 1/2-cup capacity muffin pan.
• Sift flour and baking powder into a large bowl.
• Add sugar and white chocolate chips. Stir until combined.
• Whisk eggs, milk, vanilla and butter in a separate bowl until just combined.
• Stir butter mixture into flour mixture until just combined. Gently swirl through berries.
• Spoon mixture into muffin holes. Bake for 25 to 30 minutes or until a skewer inserted into the centre comes out clean.
• Stand in pan for 5 minutes. Turn onto a wire rack. Serve.