Mini white chocolate muffins

PT30M

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Ingredients

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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
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
  • 2 eggs
  • 60g of butter
  • 1 tsp vanilla essence
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
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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