The ultimate white chocolate muffins, packed with sweet bursts of creamy white chocolate chips and big chunks of white chocolate, ready to eat in just 25 minutes.
If you love a cafe-style muffin, you'll also want to try my Triple Chocolate Muffins or Blueberry Chocolate Chip Muffins.
A Quick Look At The Recipe
✅ Recipe Name: White Chocolate Muffins
🕒 Ready In: 25 minutes
👪 Serves: 12
🧁 Calories: 273kcal per serve
🥣 Main Ingredients: self-raising flour, white chocolate chips, white chocolate block
📖 Dietary Info: freezer-friendly
⭐ Why You'll Love It: Big, chunky, cafe-style muffins loaded with white chocolate, ready in just 25 minutes.
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"These were delicious! My partner is a muffin snob and he devoured them." - Emma
Just like my Greek Yogurt Blueberry Muffins and classic Banana Muffins, these white chocolate muffins are quick and easy to prepare, perfect for school lunchboxes, and just like the muffins you'd find at your local cafe (but so much better).
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Why You're Going To Love This Recipe
- Super easy recipe - just 5 minutes to prepare, then let the oven do the rest.
- Freezer-friendly - make a batch (or two) and freeze for later; they thaw quickly.
- Cafe-style muffins - the combo of chocolate chips and big chunks makes them look and taste just like your favourite cafe-bought muffin.
- Conventional or Thermomix - both methods are included in the recipe card.
Muffin Ingredients
A handful of pantry staples is all that's required, plus chocolate chips and a block of white chocolate.
- Vegetable oil - keeps muffins light and moist without being heavy or greasy.
- Milk - full cream milk gives the best texture.
- White chocolate chips - also called chocolate baking bits, use a good quality brand for best results.
- Chunks of white chocolate - chop a block into large chunks. The contrast between the small chips and big chunks is what makes these extra special.
Variations
- Different chocolate - swap the white chocolate for milk or dark chocolate, or any flavour you like.
- Add berries - fold through fresh or frozen raspberries for a fruity twist.
- Macadamia - add chopped macadamia nuts along with the white chocolate for extra crunch.
- Mini muffins - make in a mini muffin tray for lunchbox-sized treats; reduce the baking time to around 12-15 minutes.
How To Make White Chocolate Muffins
It takes just 5 minutes to prepare these super easy, chunky muffins.
Note: Scroll to the recipe card at the bottom for the ingredient quantities and full detailed method.
- Step 1: Mix the dry ingredients. Sift the self-raising flour into a bowl and stir through the caster sugar.
- Step 2: Whisk the wet ingredients. Whisk the egg, vegetable oil and milk together in a separate bowl.
- Step 3: Combine the batter. Pour the wet ingredients into a well in the dry ingredients and very gently fold together. Do not over-mix.
- Step 4: Add the white chocolate. Fold through the chocolate chips and half of the chocolate chunks, reserving the rest for decorating.
- Step 5: Decorate and bake. Divide the mixture between paper cases (⅔ full), top with the reserved chocolate chunks and bake for 20-25 minutes.
- Step 6: Cool. Allow to cool in the tray for 5 minutes before transferring to a wire rack.
Recipe Tips
- Top tip: use room temperature egg and milk; this helps the batter come together and bake evenly.
- Avoid overmixing - over-mixed batter results in dense, tough muffins. It's fine to leave a few lumps.
- Don't overfill the muffin trays - only fill ⅔ full or the muffins will spill over as they bake.
- Use paper cases - they stop the chocolate sticking to the tin and make cleanup much easier.
- Storage: best eaten the day they're baked, but store in an airtight container at room temperature for up to 3 days. Don't refrigerate, as they'll dry out.
- Freezing: freeze in an airtight container for up to 1 month; defrost at room temperature.
White Chocolate Muffins FAQs
No, you can use one or the other if you prefer. Using a combination of chips and chunks gives that delicious cafe-style 'chocolate-loaded' muffin though.
Vegetable oil is recommended as it's the perfect ingredient for muffins, keeping them light and moist without being greasy.
Of course, swap the white chocolate for milk chocolate, dark chocolate or any flavour you like.
This is almost always from over-mixing the batter. Gently fold the wet and dry ingredients together just until combined; a few lumps are perfectly fine.
More Easy Muffin And Sweet Bread Recipes
Looking for more simple and delicious muffins? Here are a few of my faves:
White Chocolate Muffins
Ingredients
- 300 g (2 cups) self-raising flour
- 165 g (¾ cup) caster sugar
- 1 egg large, at room temperature
- 50 g (¼ cup) vegetable oil
- 250 g (1 cup) milk full cream, room temperature
- 100 g (½ cup) white chocolate chips
- 150 g block of white chocolate like Cadbury Dream, chopped into chunks
Instructions
- Preheat oven to 180 degrees Celsius (fan-forced) or 355 degrees fahrenheit.
- Line a 12-hole muffin tin with paper cases and set aside until needed.
- Sift the self-raising flour into a large bowl.If using a Thermomix: Place the self-raising flour into the Thermomix bowl and sift 5 seconds, Speed 8.
- Add the caster sugar and stir together.If using a Thermomix: Add the caster sugar, egg, vegetable oil and milk and mix for 5 seconds, Speed 5. Scrape down the sides of the bowl and repeat for a further 5 seconds, Speed 5. The batter should still be slightly lumpy.
- Create a well in the centre of the dry mixture.
- In a separate bowl, lightly beat the egg before adding the vegetable oil and milk and whisking together until well combined.
- Pour the liquid ingredients into the well in the dry ingredients, and very gently fold the mixture together. The batter should be slightly lumpy; don't over-mix.
- Very gently fold through the white chocolate chips and white chocolate chunks (reserve ½ cup white chocolate chunks for decorating).If using a Thermomix: Use the spatula to gently fold the white chocolate chips and white chocolate chunks through (reserve ½ cup white chocolate chunks for decorating).
- Spoon the mixture into the paper cases, filling ⅔ to the top.Top with the reserved white chocolate chunks.
- Bake for 20-25 minutes or until lightly golden.
- Allow to cool in the baking tray for 5 minutes before transferring to a wire rack to cool completely.
Notes
- White chocolate chips - also referred to as chocolate baking bits. I recommend using a good quality brand sauch as Nestle or Cadbury.
- White chocolate block - use a block of white chocolate (such as Cadbury Dream or Milky Bar) chopped into large chunks.
- Use room temperature ingredients - (egg and milk) this helps the muffin batter come together, bake evenly, and avoids the risk of the batter splitting.
- Avoid overmixing the batter - over mixing the batter will result in dense and tough muffins. Gently fold the batter until it is just combined (it's OK to leave a few lumps of flour in it).
- Bake the muffins in a muffin tray lined with paper cases. The paper cases stop the chocolate from getting stuck in the muffin tin, and make cleaning up easier!
- Don't over fill the muffin trays - only fill them ⅔ full, otherwise the muffins will spill out over the top when baking.
- Muffins are best eaten on the day that they're baked, but will stay soft and moist for up to 3 days.
- Store the muffins in an airtight container at room temperature for up to 3 days. Do not store the muffins in the fridge as they will dry out.
- Freeze any leftover muffins in an airtight container for up to 1 month. Allow to defrost at room temperature before consuming.
Chrissy says
I made these they were yummy 😋
Emma says
These were delicious! My partner is a muffin snob and he devoured them 😋