White Chocolate Muffins

The ultimate White Chocolate Muffins packed with sweet bursts of creamy white chocolate chips and big chunks of white chocolate!

5 from 1 vote

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Course: lunch box, Snacks

Cuisine: Muffins

Prep Time: 5

Cook Time: 20

Total Time: 25

Servings: serves

Calories: 273kcal

Cost: $5

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.

RECIPE NOTES & TIPS:

INGREDIENTS:

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.

OTHER RECIPE TIPS:

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.