Wonderfully simple to make from ingredients often already in the kitchen pantry, this white chocolate muffin recipe from Andy Waters is good to have up one's sleeve for a sweet treat. Serve the muffins on their own, or slice them in half and present them with whipped cream and ripe strawberries for a brilliant bite-sized dessert at the end of the meal

Method
1.
Preheat the oven to 160°C/gas mark 3
2.
Place the eggs, butter and vanilla essence into a bowl and beat well together
3.
Sieve the flour, salt and baking powder into the bowl and stir in the muscovado sugar
4.
Add the milk and lightly fold with a metal spoon (do not over mix). Stir in the white chocolate
5.
Spoon the mixture into a buttered mini muffin baking sheet. Sprinkle with demerara sugar and bake in oven for 10 minutes until risen
6.
Remove the baking sheet from the oven, allow to cool on a wire rack and then serve
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Ingredients

  • 2 eggs, beaten
  • 60g of butter, melted, plus extra for greasing
  • 1 tsp of vanilla essence
  • 160g of self-raising flour
  • 1 tsp of salt
  • 1 tsp of baking powder
  • 60g of muscovado sugar
  • 100ml of milk
  • 100g of white chocolate, chopped
  • 4 tbsp of Demerara sugar

Equipment

  1. Mini muffin baking sheet

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This white chocolate muffin recipe from Andy Waters will make a delightful mass of mini muffins you can enjoy for a dessert or a sweet snack. They're simple to make at home

White chocolate muffin recipe Tweaks

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eliot
Home made muffins can be stored in the freezer. Just use a re-sealable freezer bag or airtight container. Make sure the muffins are completely cool before you store in the freezer and be sure to consume within 10 weeks.

When you're ready to eat them, allow to thaw completely and refresh in a medium oven (180˚C) for 5 minutes.
10 May 2013