Mini white chocolate muffins
Item 1 of 1
- Petit four
- Makes 12
- 30 minutes
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 a meal.
First published in 2015
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Ingredients
Metric
Imperial
- 2 eggs, beaten
- 60g of butter, melted, plus extra for greasing
- 1 tsp vanilla essence
- 160g of self-raising flour
- 1 tsp salt
- 1 tsp baking powder
- 60g of muscovado sugar
- 100ml of milk
- 100g of white chocolate, chopped
- 4 tbsp of Demerara sugar
SAVE RECIPE
Equipment
- Mini muffin baking sheet
Method
1
Preheat the oven to 160°C/gas mark 3
3
Sieve the flour, salt and baking powder into the bowl and stir in the muscovado sugar
- 160g of self-raising flour
- 1 tsp salt
- 1 tsp baking powder
- 60g of muscovado sugar
4
Add the milk and lightly fold with a metal spoon (do not over mix). Stir in the white chocolate
- 100ml of milk
- 100g of white chocolate
5
Spoon the mixture into a buttered mini muffin baking sheet. Sprinkle with demerara sugar and bake in oven for 10 to 12 minutes until lightly browned and cooked through
- 4 tbsp of Demerara sugar
6
Remove the baking sheet from the oven, allow to cool on a wire rack and then serve
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