White chocolate muffins - recipe

White chocolate muffins

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  1. 1

    Preheat the oven to 180°C (160°C fan, 375°F, gas mark 5). Line the muffin pan with paper baking cases.

  2. 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
  3. 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)
  4. 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
  5. 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.

  6. 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

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