White chocolate muffins - recipe
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Prepare
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Serves
12 -
Cook
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Skill
Easy
Ingredients
- 200 g Unrefined golden caster sugar
- 100 ml Cream 30% fat content
- 20 g Butter (unsalted)
- 1 Vanilla pods scrape out the seeds
- 200 g Plain white flour
- 2 tsp Baking powder
- 2 tbsp Cornflour
- 100 g White chocolate chips
- 1 Salt
- 3 Egg(s) (free range)
For the decoration
- 1 tbsp Butter (unsalted)
- 1 tsp Vanilla extract
- 1½ tbsp Cream whipping
- White chocolate shavings
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1
Preheat the oven to 180°C (160°C fan, 375°F, gas mark 5). Line the muffin pan with paper baking cases.
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2
Put 125 g sugar, the cream and butter into a pan and bring to a boil. Add the seeds from the vanilla pod and simmer over a low heat for 5 minutes, then cool until lukewarm.
For this step you'll need:
- 125g Unrefined golden caster sugar
- 1½ tbsp Cream whipping
- 1 tbsp Butter (unsalted)
- 1 Vanilla pods scrape out the seeds
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3
Mix the flour, baking powder and cornflour together in a seperate bowl. Then whisk the remaining sugar and salt with the cooled vanilla cream mix, before beating in the eggs.
For this step you'll need:
- 200g Plain white flour
- 2tsp Baking powder
- 2 tbsp Cornflour
- 75g Unrefined golden caster sugar
- 1 Salt
- 3 Egg(s) (free range)
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4
Quickly fold in the flour mixture and add the chocolate chips until just incorporated.
For this step you'll need:
- 100g White chocolate chips
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5
Fill the lined muffin cases 2/3 full. Bake on the middle shelf of the oven for 30 minutes. Remove from the oven and let the muffins cool in the pan for 5 minutes, before transferring them to cool on a cooling rack.
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6
Melt the white chocolate in a bowl over a pan of simmering water. Mix smoothly with the cream and vanilla and trickle tablespoonfuls over the muffins. Decorate with chocolate shavings and leave to cool.
For this step you'll need:
- 200 White chocolate shavings
- 1½ tbsp Cream whipping
- 1tsp Vanilla extract
- White chocolate shavings