Made with all-purpose flour, Mary Berry White Chocolate Muffins have a combination of sugar, baking powder, and salt. In just 30 minutes, you may enjoy 12 servings of these delicious muffins.
Contents
What Are Mary Berry White Chocolate Muffins?
The delicious Mary Berry White Chocolate Muffins are made with a mixture of sugar, buttermilk, all-purpose flour, and white chocolate. These soft treats have a rich, sweet flavor that is enhanced by the white chocolate.
What Does Mary Berry White Chocolate Muffins Taste Like?
These Mary Berry White Chocolate Muffins have a great balance of sweetness and texture, and they are bursting with the rich flavor of white chocolate.
Why You’ll Love Mary Berry White Chocolate Muffins?
- Easy Preparation: These muffins are really easy to make, using only a few basic ingredients and only a short 30-minute preparation time.
- Moist & Tender: A big egg, buttermilk, and oil work together to create a texture that is both moist and tender with every bite.
What Is The Best Mary Berry White Chocolate Muffins?
Nothing beats these scrumptious, fluffy, and Best Mary Berry White Chocolate Muffins to start the day. Making them is really easy! These are terrific as breakfast on-the-go or for a family brunch.
Ingredients Required For Mary Berry White Chocolate Muffins
The key ingredients of Mary Berry White Chocolate Muffins include all-purpose flour, granulated white sugar, baking powder, salt, large egg, buttermilk, vegetable oil, vanilla extract, grated white chocolate, and white chocolate chips or chunks.
How To Make Mary Berry White Chocolate Muffins?
- Set the oven temperature to 425°F (218°C).
- Line each of the two 12-well muffin tins with about 12 to 14 paper liners.
- In a medium-sized bowl, combine the flour, sugar, baking powder, and salt.
- Whisk the egg, buttermilk, oil, and vanilla together in a large bowl until well blended.
- After adding the flour mixture, beat for a further minute, or until well blended.
- Then whisk in the chocolate chips and chopped chocolate, and set aside.
- Fill the paper bags almost to the brim with batter. There should be 12-14 muffins.
- For five minutes, preheat the oven to 425°F (218°C).
- After that, lower the heat to 350°F (177°C).
- Take it out of the oven and allow it to cool in the pan for fifteen minutes.
- After that, move it to a wire rack and let it cool fully.
How To Serve Mary Berry White Chocolate Muffins?
Serve these Mary Berry White Chocolate Muffins on their own or cut them in half and serve them as a delicious bite-sized dessert at the end of a meal with whipped cream and luscious strawberries.
What To Serve With Mary Berry White Chocolate Muffins?
Add a dollop of vanilla whipped cream to White Chocolate Muffins for a decadent treat. The flavor of white chocolate is sweet and goes well with fresh berries or a drizzle of raspberry sauce.
Mary Berry White Chocolate Muffins Variations
- Try a variety of berries. Use blueberries or blackberries in place of raspberries if you can’t locate any nearby or you just need to use up some other berries.
- Add sugar to raspberries. If your raspberries turn out to be sour, you can add a small amount of sugar to them and let them sit for a few minutes before using them in this recipe.
- Switch up the chocolate. You could also use milk chocolate or even dark chocolate chips if you don’t have any white chocolate chips. It goes without saying that this will alter the muffins’ flavor.
- Try adding a lemon’s zest to your muffin batter if you enjoy a zesty, fresh flavor.
Read More: Mary Berry Plum And Almond Cake
Pro Tips To Make Perfect Mary Berry White Chocolate Muffins
- To guarantee a rich flavor that ideally matches the muffins, choose high-quality white chocolate.
- To ensure a soft muffin texture, avoid overmixing by gently combining the ingredients.
- To prevent a dense texture, spoon and level the flour; exact quantities are essential.
- To ensure the best rise and fluff, make sure your baking powder is not outdated.
How To Store Leftover Mary Berry White Chocolate Muffins?
- Within The Refrigerator: White chocolate muffin leftovers can be stored at room temperature for up to two days in an airtight container.
- Within the freezer: For up to three months, store each leftover white chocolate muffin in a freezer bag after carefully wrapping it in plastic wrap.
Mary Berry White Chocolate Muffins Recipe
Mary Berry White Chocolate Muffins Ingredients
- All-purpose flour: 2 ¼ cups
- Granulated white sugar: ¾ cup
- Baking powder: 3 tsp
- Salt: ½ tsp
- Large egg: 1
- Buttermilk: 1 cup
- Vegetable oil: ½ cup
- Vanilla extract: 2 tsp
- Grated white chocolate: 3 tbsp
- White chocolate chips or chunks: 1 cup
Mary Berry White Chocolate Muffins Instructions
Step 1: Preheat the oven to 425°F (218°C). Place around 12 to 14 paper liners into each of the two 12-well muffin tins. Put them away.
Step 2: Toss together the flour, sugar, baking powder, and salt in a medium-sized bowl. Put this bowl away.
Step 3: In a large basin, whisk together the egg, buttermilk, oil, and vanilla until thoroughly combined. It should take one to two minutes to do this.
Step 4: Stir in the flour mixture and beat for a further minute or until thoroughly combined. Next, add the chopped chocolate and chocolate chips and stir just until combined, then leave aside.
Step 5: Pour batter into the paper bags until nearly to the top. There will be about 12 to 14 muffins.
Step 6: Preheat the oven to 425°F (218°C) for 5 minutes. After that, leave the oven door closed and reduce the heat to 350°F (177°C).
Step 7: After removing it from the oven, let it cool in the pan for fifteen minutes. Proceed to a wire rack and allow it to cool completely after that.
Mary Berry White Chocolate Muffins Nutrition Facts
- Calories: 333 kcal
- Protein: 4 grams
- Fat: 16 grams
- Fiber: 3.6 gram
- Sodium: 141 mg
- Sugar: 24 grams
- Carbohydrate: 43 grams
- Cholesterol: 19 mg
- Saturated Fat: 11 grams
- Unsaturated Fat: 2.8 grams
- Trans Fat: 0.7 grams
NOTES
- Nutrition values are an estimate only.
DID YOU MAKE THIS RECIPE?
Tag @eatfreshs on Pinterest so we can admire your masterpiece! 🌟
What Is The Best Way To Keep The White Chocolate Chips From Sinking To The Bottom?
Before mixing the white chocolate chips into the mixture, sprinkle them in flour to keep them from sinking.
Can I Use A Food Processor Or Blender To Make These Muffins?
It is not advisable to use a food processor or blender for these muffins; hand mixing maintains the desired texture.
Can I Increase The Flavor Of The Muffins By Adding Nuts Or Fruits?
For added taste and texture, consider adding chopped nuts or dried fruits to the muffins.
How Should I Modify The Recipe To Taste Sweeter Or Less Sweeter?
Change the amount of sugar to get the desired sweetness—less for a less sweet muffin, more for a sweeter one.
Conclusion
The ultimate Mary Berry White Chocolate Muffins, loaded with large pieces of white chocolate and luscious bursts of creamy white chocolate chips! These popular cafe-style dishes are ready to enjoy in about 30 minutes!
NICE TO MEET YOU!
Welcome! I’m Sumi, and I have a love for FOOD. Here, we’re all almost the pleasure of homemade delicious recipes.
Have you tried out one of my recipes? Share your culinary creations with us by tagging @eatfreshs on Instagram – I’d love to see your delicious dishes and connect with enthusiasts like you!