Get ready to indulge your sweet tooth with these dreamy white chocolate chip muffins! They’re soft, fluffy, and bursting with sweet white chocolate chips in every bite.
The recipe is surprisingly simple, but the flavor is out of this world. I love how the chips get melty and gooey when the muffins are still warm. They’re the perfect afternoon pick-me-up.
If you’re a fan of white chocolate, you’ll flip for these muffins. I’m putting this recipe on repeat!
Why You’ll Love These White Chocolate Chip Muffins
Bakery-Style: Enjoy the decadent taste and texture of bakery-quality muffins right from your own oven.
Crowd-Pleasers: Family and friends will love them, and they’re so perfect for potlucks.
Easy to Customize: Experiment with different mix-ins, such as nuts, dried fruit, or even a swirl of your favorite jam.
Freezer-Friendly: Make a double batch and freeze the extras for a quick and convenient treat.
Ingredients
- White Chocolate Chips: The star of the show! They’re so creamy and sweet.
- All-Purpose Flour: It gives structure and substance to the muffins.
- Baking Powder: It helps the batter rise to fluffy, cloud-like heights.
- Salt: To add additional flavor.
- Unsalted Butter: It helps form a tender, melt-in-your-mouth crumb.
- Granulated Sugar: The secret to perfectly sweet muffins!
- Large Eggs: They bind all the ingredients together.
- Buttermilk: It adds a tangy twist and delivers a wonderful texture.
- Vanilla Extract: It adds additional flavor and aroma to the muffins.
How to Make White Chocolate Chip Muffins
These muffins might be bakery-worthy, but they’re so easy to make!
1. Prepare. Preheat the oven to 425°F. Line a 12-cup muffin pan with paper liners or spray with nonstick cooking spray.
2. Mix the dry ingredients. In a large bowl, whisk together the flour, baking powder, and salt. Set aside.
3. Combine the wet ingredients. In a medium bowl, whisk the melted butter, sugar, eggs, buttermilk, and vanilla extract until combined.
4. Make the batter. Pour the wet ingredients into the dry ingredients and mix gently with a rubber spatula until the batter is just combined. Some small lumps are okay. Do not overmix.
5. Fold in the chocolate chips. Gently fold in the white chocolate chips until evenly distributed. The batter will be thick.
6. Fill the muffin cups. Divide the batter evenly between the muffin cups, filling each one almost to the top.
7. Bake. Bake at 425°F for 5 minutes, then reduce oven temperature to 350°F without opening the door, and continue baking for another 13-15 minutes until the muffin tops are lightly golden and a toothpick inserted into the center comes out clean.
8. Cool and serve. Allow the muffins to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely. Serve and enjoy!
Tips for the Best White Chocolate Chip Muffins
Follow these tips for the best muffins you’ve ever had!
- Treat yourself! Using high-quality ingredients like real butter, fresh eggs, and good white chocolate chips makes a huge difference.
- Watch the temp. Ensure your eggs and buttermilk are at room temperature before mixing the batter. This helps create a smooth, even texture.
- Take the toothpick test. To check if the muffins are done, insert a toothpick into the center. It should come out clean or with just a few moist crumbs.
- Mix things up. Fold in other ingredients like chopped nuts, dried fruit, or different types of chocolate chips for added flavor and texture.
- Experiment and be creative. Try different extracts, like almond or orange. Add a streusel topping before baking for a crunchy, sweet topping. You can also substitute the white chocolate chips with milk or dark chocolate chips.
How to Store
To Store: Keep the muffins at room temperature in an air-tight container for up to 3 days. For longer storage, refrigerate for up to 1 week.
To Freeze: Let the muffins cool completely, then wrap individually in plastic wrap or foil. Store in an air-tight freezer bag for up to 3 months.
To Reheat: Wrap the muffins in a paper towel and microwave for 15-20 seconds. Alternatively, warm them in a 300°F oven for 5-10 minutes.
White Chocolate Chip Muffins
12
servings10
minutes20
minutes350
kcalThese white chocolate muffins are oh-so-heavenly! Moist, fluffy, and studded with sweet white chocolate chips, these treats are perfect for breakfast or dessert.
Ingredients
2 cups (250g) all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup (114g) unsalted butter, melted and cooled
1 cup (200g) granulated sugar
2 large eggs, at room temperature
1 cup (240ml) buttermilk, at room temperature
1 tablespoon vanilla extract
1 1/2 cups (255g) white chocolate chips
Instructions
- Preheat the oven to 425°F. Line a 12-cup muffin pan with paper liners or spray with nonstick cooking spray.
- In a large bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a medium bowl, whisk the melted butter, sugar, eggs, buttermilk, and vanilla extract until combined.
- Pour the wet ingredients into the dry ingredients and mix gently with a rubber spatula until the batter is just combined. Some small lumps are okay. Do not overmix.
- Gently fold in the white chocolate chips until evenly distributed. The batter will be thick.
- Divide the batter evenly between the muffin cups, filling each one almost to the top.
- Bake at 425°F for 5 minutes, then reduce oven temperature to 350°F without opening the door, and continue baking for another 13-15 minutes until the muffin tops are lightly golden and a toothpick inserted into the center comes out clean.
- Allow the muffins to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Use room temperature ingredients for the fluffiest muffins. Take the eggs and buttermilk out of the fridge 30 minutes before starting.
- Be careful not to overmix the batter. Otherwise, the muffins will be dense. Mix just until no streaks of flour remain.
- Sprinkle the tops with coarse sugar before baking. It adds an extra special touch.
