I LOOOOOOVE white chocolate anything. Seriously love it. I always loved Easter time growing up as I was always given a white chocolate rabbit from the Easter Bunny. Some years I would gobble it all up within a day or two (keeping in mind I was a child. As an adult that bunny would have vanished in 2 seconds flat!) but then sometimes I would take a little nibble each day and make it last weeks.  I really can’t enough of white chocolate (can you tell?) so it was only natural I include it in my muffins! Good ol’ muffins. These are one of my go to recipes when needing to whip something up for morning or afternoon tea with very little in the pantry.

These are so creamy and delicious and I HIGHLY recommend enjoying them warm whilst the top is still crunchy and moreish. What I love about these is you can whip up a batch in about 25-30 minutes or thereabouts so these are great to whip up when guests are popping over. They make your house smell delicious too!

You can keep these in the freezer too! Simply thaw and warm through for a delicious treat.

My other muffin recipes you may like:

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White Chocolate Muffins

  • Serving Size: 10

  • Author: The road to loving my Thermo Mixer
  • Total Time: 30
Scale

Ingredients

  • 200g white chocolate, cut up into chunks. I prefer to use a knife for this.
  • 100g sugar
  • 310g self raising flour
  • 240g milk
  • 2 eggs
  • 100g melted butter
  • 1 tsp vanilla extract
  • pinch of baking powder

Instructions

  1. Preheat oven to 180C. Line a muffin tin with cases.
  2. Place all ingredients into bowl. Mix on speed 3 until just combined. Do not over mix your batter otherwise it will lead to a dry and dense muffin once cooked.
  3. Spoon batter 3/4 the way up each muffin case.
  4. Bake for 22-25 minutes until cooked through. Do not over bake your muffins.
  5. Allow to cool slightly before carefully removing from tray. Cool on a wire rack slightly then gobble them up warm.

Notes

But I don’t have a Thermo Mixer

  • 1. Preheat oven to 180C. Line a muffin tin with cases.
  • 2. Place all ingredients into a large bowl. Using a wooden spoon, gently fold the ingredients together until it is just combined.
  • 3. Spoon batter 3/4 the way up each muffin case.
  • 4. Bake for 22-25 minutes until cooked through. Do not over bake your muffins.
  • 5. Allow to cool slightly before carefully removing from tray. Cool on a wire rack slightly then gobble them up warm.

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Disclaimer

Please do not copy or share my recipes in full elsewhere. Please share the recipe URL instead. Before commencing any recipe, please be sure to read and adhere to the user guides and safety manuals of your thermo mixer and/or other appliances used. Each appliance differs; therefore, the recipes and methods are to be used as guides only. Exercise caution and common sense in the kitchen at all times.

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