Chocolate Muffins With White Chocolate Chips
Moist, chocolatey, with the right amount of sweetness, is what these chocolate muffins with white chocolate chips are about. Easy to make and delicious to savor.
From time to time, I love having muffins for breakfast. I used to grab them from the nearby bakery or supermarket. But when I realized their muffins had too many unnecessary ingredients, I started making them myself at home instead. To my surprise, it’s not that difficult, nor does it take a lot of time and effort to create scrumptious muffins.
Many, if not most, of the muffins I make at home take about half an hour to whip up with ingredients that I often have in my pantry. Pistachio muffins, maple pecan muffins, and lemon raspberry muffins are only some of the breakfast treats I sometimes make in the morning.
So, if you love having muffins now and again and love chocolatey treats, you should try making these chocolate muffins with white chocolate chips at home.
There is no need to go to the bakery as you can whip up these delicious muffins in literally half an hour, quicker than the trip to the shop. The best thing is that we know what we put in our muffins, and we can always use the best ingredients possible to your liking.
Also, you can always enjoy these fluffy and moist muffins as desserts. Bake them in a smaller muffin tin to create cute mini treats.
Why You Love These White Chocolate Chip Muffins
- Taste: Loaded with chocolate flavor. You may have this chocolatey flavor with just the right amount of cocoa for breakfast or dessert.
- Texture: Muffins that are moist and tender with a lovely crumb
- Easy: This is a very easy muffin recipe. It only takes 30 minutes to make these muffins, and you probably already have most of the ingredients in your pantry. Mix all the ingredients, put them in the oven, and let it do the rest. In no time, you’ll have soft muffins that are ready to eat.
- Freeze: This recipe is freezer-friendly. Make a batch—or two—and store them for later use. Because they defrost quickly, they are perfect for packing in a lunchbox or picnic or enjoying as desserts for your next get-together or party with your loved ones.
Ingredients
This chocolate muffin recipe calls for the following easy-to-find ingredients. Scroll down to see the entire recipe card with exact measurements and directions.
- All-purpose flour: Flour is an important ingredient for building structures.
- Cocoa powder: Adds a rich chocolate flavor.
- Baking powder: aids in leavening and raising the batter.
- Salt: A pinch of salt balances out the sweetness and brings out the other tastes.
- Brown sugar: Any type of sugar will work. However, brown sugar gives the muffins a soft texture and a toffee-like flavor.
- Eggs: Use two large, room-temperature eggs. Preferably organic free-range eggs.
- Soured cream: Another item that gives the muffins a soft texture and tasty, creamy tang. It keeps them from drying out.
- Unsalted butter: Butter is a fundamental ingredient in baking and can greatly influence the texture and flavor of this recipe.
- Golden syrup: Golden syrup can enhance the flavor profile of your muffins with its unique caramel notes.
- White Chocolate: Feel free to use any brand, shape or size.
How To Make These Chocolate Muffins
Preheat the oven to 200°C/400°F, fan oven to 180°C/ 356°F, or gas mark 4. Line a muffin tin with the muffin cases. In a mixing bowl, combine dry ingredients like flour, cocoa powder, baking powder, salt, and soft brown sugar.
Add the eggs, sour cream, and golden syrup. Pour in the melted butter.
Use a handheld or stand mixer to whisk together all the ingredients until you get a smooth batter.
Fold the white chocolate chips into the batter. Spoon the batter into the muffin cases and add extra chocolate chips if you like. Bake for 20 minutes in the preheated oven. or until a toothpick inserted into the center comes out clean.
Keep a close eye on the muffins during the baking period and avoid overbaking; otherwise, they will have a dry texture. Once the muffins are cooked, take them out of the tin and let them cool on a cooling rack.
Storing and Freezing
The leftover muffins can be stored at room temperature for 3 to 5 days or in the fridge for up to 1 week. To keep them fresh, wrap them tightly with plastic wrap, place them in a sealed plastic bag, or store them in an airtight food container.
These muffins also freeze well for up to three months. After the muffins are fully cooled, place them in a freezer bag. Release all of the air in the bag, seal it, and then freeze.
Let the muffins thaw to room temperature in the refrigerator for a few hours or overnight. If you want them warm, reheat them for 5 minutes in a preheated 350°F oven or 20-30 seconds in the microwave.
Pro Tips
- For the best-tasting muffins with perfect texture, always use high-quality ingredients and make sure they’re at room temperature.
- Check the doneness of your muffins using a toothpick or cake tester. Oven temperatures vary, so the baking time may differ from the instructions. You can test the muffins after two-thirds of the recommended time.
- To ensure that your muffins turn out perfectly, measure each ingredient using a kitchen scale.
- Please avoid over-mixing the batter. Once everything has been thoroughly combined, stop mixing.
- If the muffins are baked at the wrong temperature, they will be dry and hard, so preheat the oven. For accuracy, use an oven thermometer.
- If you want big, fat, bakery-style muffins and muffin tops, fill your muffin cups to the top! Unlike cupcakes, where you should never overfill the baking cups, muffins are best made with a generous amount of batter.
Substitution
- Baking Powder: Remember NOT to replace the baking powder with baking soda.
- Milk: You can replace sour cream with buttermilk or a mix of yogurt and milk.
- Sweetener: You can use maple syrup, light treacle, or runny honey to substitute the golden syrup.
- Coconut Oil: Use melted coconut oil instead of butter for a dairy-free option with a hint of coconut flavor.
- Coconut Sugar: Substitute with coconut sugar for a lower glycemic index alternative.
Recipe Variations
Would you like to add something new to this great recipe? Here are some mouth-watering suggestions!
- Nuts: To add flavor and a crunchy texture, mix chopped nuts, such as walnuts, hazelnuts, brazil nuts, or pecans, into the mixture.
- Coconut: Add shredded coconut to the batter to make double muffins. This will give this recipe a tropical twist.
- Dried fruits: You can replace the white chocolate chips or combine them with your favorite dried fruits. Dried raspberries, strawberries, cherries, or cranberries are the best choice for these chocolate muffins.
Serving Options
- Savor it with your favorite tea or coffee cup.
- Serve the muffins along with frozen fruit and yogurt to make a healthy breakfast combination.
- Bake them in a mini muffin tin, and enjoy them with ice cream or a drizzle of heavy cream for a decadent dessert.
A Simple and Easy Recipe for Delightful Treats
These white chocolate chip muffins offer a delightful twist on a classic favorite, combining the rich, deep flavors of cocoa with the creamy sweetness of white chocolate. Perfect for breakfast, a midday snack, or a sweet treat after dinner, these muffins are sure to please chocolate lovers of all ages.
Whether enjoyed fresh out of the oven or saved for later, their moist texture and decadent taste make them a delightful indulgence. So, grab your apron and baking tin, and treat yourself and your loved ones to this delicious homemade delight.
I’d be so happy if you tried making these muffins. The comments are always entertaining, so please leave a comment and review these muffins if you do.
Chocolate Muffins With White Chocolate Chips Recipe
Equipment
- Spatula
- Handheld mixer or stand mixer
- Muffin tin.
- Muffin cases
- Measuring scale
Ingredients
- 8 ounces all-purpose flour/ plain flour
- 2 ounces cocoa powder
- 1 tablespoon baking powder
- ⅛ teaspoon salt
- 5 ounces softlight brown sugar
- 2 large eggs
- 7 fluid ounces soured cream
- 3 ounces butter melted and cooled
- 3 tablespoons golden syrup
Instructions
- Preheat the oven to 200°C/400°F, fan oven to 180°C/ 356°F, or gas mark 4. Line a muffin tin with the muffin cases. Place the flour, cocoa powder, baking powder, salt, and soft brown sugar in a mixing bowl.
- Add the eggs, sour cream, golden syrup, and melted butter.
- Use a handheld or stand mixer to whisk all the ingredients until you get a smooth batter.
- Fold the white chocolate chips into the batter. Spoon the batter into the muffin cases and bake for 20 minutes in the preheated oven.
- Once the muffins are cooked, take them out of the tin and leave them to rest on a cooling rack.
Notes
- You can use maple syrup, light treacle, or runny honey to substitute the golden syrup.
- If preferred, you can replace the white chocolate chips with chopped nuts. Brazil nuts, hazelnuts, walnuts, or pecan nuts are just some excellent choices. You can also add them along with white chocolate chips.
Nutrition
Disclaimer
Nutritional info in this recipe is only estimate using online calculator. You should refer to it as a guide only. Please verify with your own data if you seek an accurate info.
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