A Berry White Chocolate Muffin Recipes

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WHITE CHOCOLATE BLUEBERRY MUFFINS



White Chocolate Blueberry Muffins image

These white chocolate blueberry muffins are loaded with sweet juicy blueberries and white chocolate chips. Perfect for a cozy Saturday morning.

Provided by Pinch of Yum

Categories     Dessert

Time 20m

Number Of Ingredients 11

1/2 cup sugar
1/4 cup softened butter
1/4 cup milk (I've also used greek yogurt)
1 egg
1 teaspoon vanilla
1 teaspoon lemon zest (more or less to taste)
1 cups flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup white chocolate pieces
3/4 cup fresh blueberries

Steps:

  • Preheat the oven to 350.
  • Beat the sugar, softened butter, milk, egg, lemon zest, and vanilla.
  • Sift together the flour, baking powder, and salt. Stir gently with previous mixture until combined. Batter should be pretty thick, but still soft and scoopable. If it's too thick, add a little more milk.
  • Add white chocolate and blueberries and stir gently so you don't break the blueberries.
  • Scoop into greased muffin tin and bake for 13-15 minutes.

Nutrition Facts : Calories 157 calories, Sugar 13.8 g, Sodium 94.9 mg, Fat 6.7 g, SaturatedFat 4 g, TransFat 0.2 g, Carbohydrate 22.7 g, Fiber 0.5 g, Protein 2.3 g, Cholesterol 27.4 mg

BLUEBERRY WHITE CHOCOLATE MUFFINS



Blueberry White Chocolate Muffins image

This is a great quick bread that I found online sometime ago and is requested often by my family. I have made this as muffins, mini loaves, in a bundt cake pan, etc and it is a very forgiving recipe. I've not used other berries, but I'm sure it would taste great.

Provided by nonnie4sj

Categories     Quick Breads

Time 40m

Yield 18 muffins

Number Of Ingredients 15

2 cups all-purpose flour
1/2 cup granulated sugar
1/4 cup packed brown sugar
2 1/2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup milk
1 large egg, lightly beaten
1/4 cup butter or 1/4 cup margarine, melted
1/2 teaspoon grated lemon, rind of
1 (12 ounce) package NESTLÉ® TOLL HOUSE® Premier White Morsels, divided
1 1/2 cups fresh blueberries or 1 1/2 cups frozen blueberries
1/3 cup granulated sugar
1/4 cup all-purpose flour
1/4 teaspoon ground cinnamon
3 tablespoons butter or 3 tablespoons margarine

Steps:

  • Preheat oven to 375º F.
  • Paper line 18 muffin cups.
  • Combine flour, granulated sugar, brown sugar, baking powder and salt in large bowl.
  • Stir in milk, egg, butter and lemon peel.
  • Stir in 1 ½ cups morsels and blueberries.
  • Spoon into prepared muffin cups, filling almost full.
  • Sprinkle with Streusel Topping (directions below).
  • Bake for 22 to 25 minutes or until wooden pick inserted in center comes out clean.
  • Cool in pans for 5 minutes; remove to wire racks to cool slightly.
  • Place remaining morsels in small, heavy-duty plastic bag.
  • Microwave on MEDIUM-HIGH power for 30 seconds; knead.
  • Microwave at additional 10- to 20-second intervals, kneading until smooth.
  • Cut tiny corner from bag; squeeze to drizzle over muffins.
  • Serve warm.
  • For Streusel topping:.
  • Combine 1/3 cup granulated sugar, ¼ cup all-purpose flour and ¼ teaspoon ground cinnamon in small bowl.
  • Cut in 3 tablespoons butter or margarine with pastry blender or two knives until mixture resembles coarse crumbs.
  • If making in a loaf pan, grease and sugar (yes, sugar) the loaf pan and start checking for doneness at about 35 minutes.

A BERRY WHITE CHOCOLATE MUFFIN



A Berry White Chocolate Muffin image

Make and share this A Berry White Chocolate Muffin recipe from Food.com.

Provided by Sassy J

Categories     Quick Breads

Time 50m

Yield 12-15 muffins

Number Of Ingredients 11

2 1/2 cups all-purpose flour
2/3 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 large egg
1 cup whole milk
3 1/2 tablespoons unsalted butter, melted
2 teaspoons vanilla extract
1 1/2 cups mixed berries (I used blueberries, raspberries)
1/2 cup white chocolate chips
1/2 cup sliced almonds

Steps:

  • Preheat oven to 350 degrees.
  • In a large bowl, sift together the flour, sugar, baking powder, and salt.
  • In a medium bowl, beat together the egg, milk, butter, and vanilla.
  • Slowly pour the liquid mixture into the dry mixture, and mix, until just incorporated.
  • Fold in the berries and white chocolate chips, until just incorporated.
  • Evenly divide the batter into 12 muffin cases. Each case should be about ¾ full.
  • Evenly divide and sprinkle the almond slices on the muffin batter (I mix the almonds into the batter).
  • Bake for 30-35 minutes, until the tops are a light golden brown color. Remove from oven and allow to cool in the pan for 5 minutes. Transfer to a cooling rack to finish cooling.

Nutrition Facts : Calories 279.1, Fat 8.9, SaturatedFat 4.2, Cholesterol 27.9, Sodium 180.6, Carbohydrate 44.9, Fiber 1.8, Sugar 16.6, Protein 5.6

WHITE CHOCOLATE AND MIXED BERRY MUFFINS



White Chocolate and Mixed Berry Muffins image

I got the original recipe from www.taste.com.au, but it uses buttermilk. What a fatty! As I don't want to eat my muffins in guilt, I made them using skim milk - and they turn out just nice.

Provided by j.sugiarto

Categories     Quick Breads

Time 45m

Yield 6 muffins

Number Of Ingredients 9

1 cup plain flour
1/2 teaspoon baking powder
1/4 cup sugar
1/4 cup white chocolate chips
1 egg, lightly beaten
1/2 cup skim milk
1/2 teaspoon vanilla extract
1/4 cup butter, melted
1/3 cup frozen mixed berries, thawed on paper towel for 5-10 minutes

Steps:

  • Heat oven to 180°C.
  • Lightly grease a 6 x 1/2-cup capacity muffin pan.
  • Sift flour and baking powder into a large bowl.
  • Add sugar and white chocolate chips. Stir until combined.
  • Whisk eggs, milk, vanilla and butter in a separate bowl until just combined.
  • Stir butter mixture into flour mixture until just combined. Gently swirl through berries.
  • Spoon mixture into muffin holes. Bake for 25 to 30 minutes or until a skewer inserted into the centre comes out clean.
  • Stand in pan for 5 minutes. Turn onto a wire rack. Serve.

Nutrition Facts : Calories 235.9, Fat 11, SaturatedFat 6.6, Cholesterol 57, Sodium 115.3, Carbohydrate 29.8, Fiber 0.6, Sugar 12.7, Protein 4.5

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