Mini white chocolate muffins

  • Petit four
  • Makes 12
  • 30 minutes
Not yet rated

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




  • 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


  • Mini muffin baking sheet


Preheat the oven to 160°C/gas mark 3
Place the eggs, butter and vanilla essence into a bowl and beat well together
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
Add the milk and lightly fold with a metal spoon (do not over mix). Stir in the white chocolate
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
Remove the baking sheet from the oven, allow to cool on a wire rack and then serve
First published in 2015

Andy Waters helped put the Midlands on the gastronomic map when he won a Michelin star in 2003 for Edmunds. The award came within six months of opening and the restaurant went on to be named restaurant of the year by Harden's Guide.

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