White Chocolate Chunk 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.

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.

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.

PECAN AND WHITE CHOCOLATE CHUNK MUFFINS

Steps:

• Preheat oven to 400 degrees; line a 12-cup muffin pan with paper liners.
• In a large bowl, whisk together oats, flour, baking powder and salt.
• In a medium bowl, whisk together brown sugar, sugar, egg, butter and vanilla until well blended.
• Whisk in half-and-half until blended.
• Add the egg mixture to the flour mixture and stir until just blended.
• Gently fold in white chocolate chunks and pecans.
• Divide batter equally among prepared muffin cups.
• Bake in oven for 17-21 minutes or until tops are golden and a pick inserted in the center comes out clean.
• Let cool in pan on a wire rack for 3 minutes, then transfer to the rack to cool.

CHOCOLATE CHUNK MUFFINS

Steps:

• Preheat oven to 350°F. Line 14 (1/2-cup) muffin cups with paper liners.
• Melt unsweetened chocolate and 1/2 cup semisweet chunks in a metal bowl set over a pan of barely simmering water, stirring. Remove bowl from heat and cool slightly.
• Whisk together flour, baking soda, and salt. Whisk vanilla into milk in another bowl.
• Beat butter with brown sugar in a large bowl with an electric mixer until pale and fluffy, then add eggs 1 at a time, beating well after each addition. Add melted chocolate and beat well. Mix in flour and milk alternately in batches, scraping down side of bowl and beginning and ending with flour. Fold in remaining chunks.
• Divide batter among lined muffin cups (fill empty cups halfway with water). Bake in upper and lower thirds of oven, switching position of pans halfway through baking, until a tester comes out clean, 22 to 25 minutes total. Cool muffins in pans on racks 15 minutes, then invert onto racks to cool.

KILLER CHOCOLATE CHUNK MUFFINS

Steps:

• Set oven to 350 degrees.
• Line 12 muffin tins with paper liners.
• Place the muffin tins on a baking sheet.
• In a bowl with an electric mixer, cream butter and cream cheese, until fluffy (about 3 minutes).
• Add in the both sugars (if you prefer a less sweet muffin, only add in 2/3 cups white sugar); beat until combined.
• Add in eggs and vanilla; blend well.
• Fold in sour cream.
• In a bowl, blend together the flour, cocoa, baking powder, baking soda and salt.
• Fold, do not beat into the batter (you may just mix in on low speed of mixer or by hand), making certain NOT to overmix (this is important!).
• Fold in the chocolate chips by hand.
• Using a large ice-cream scoop, scoop the muffins into the prepared muffin tin.
• Bake about 25-30 minutes, or until muffins spring back when touched, or a toothick inserted in the middle comes out clean.

WHITE CHOCOLATE MACADAMIA MUFFINS

Steps:

• Preheat oven to 400°. In a large bowl, combine flour, sugar, baking powder and salt. In another bowl, combine egg, milk and butter; stir into dry ingredients just until moistened. Fold in chips and nuts., Fill paper-lined muffin cups two-thirds full. Bake 15-18 minutes or until a toothpick inserted in center comes out clean. Cool 5 minutes before removing from pan to a wire rack. , For glaze, in a microwave, melt chips with cream; stir until smooth. Drizzle over warm muffins. Serve warm.