These Berry White Chocolate Muffins have everything to make them muffin winners – a perfect little dome, soft and buttery texture, sweetness (but not too sweet) from the fruit and chocolate chips, and a nice crunch on the coveted muffin top! Give them a try and you’ll love them. It’s super easy to double the recipe so you have extras to share.
Do you want to try one of these scrumptious Berry White Chocolate Muffins? You definitely can, and I’d love to make them for you! Every so often, I host pop-up brunches at our home and invite 8 guests to dine in our flat. To prepare for my next one, I’ve been busy developing new items for the menu, including the first course – muffins!
These winners confidently took the spot, and will be proudly sitting on the muffin platter that morning. While I’m making and serving the pour-over coffee on the kitchen worktop, these Berry White Chocolate Muffins will be free for grabs on the side. Who doesn’t like a scrumptious muffin in one hand and a freshly brewed cup of joe in the other?
The white chocolate chips in these muffins tend to blend in because of their color, but when you get a bite of one, it’s a little surprise that will keep you searching for more. The blueberries are sweet, and the addition of red currants add a tiny bit of tang. The almonds on top give crunch and texture, as well as a nutty aroma when they are hot from the oven.
These have everything to make them muffin winners – a perfect little dome, soft and buttery texture, sweetness (but not too sweet) from the fruit and chocolate chips, and a nice crunch on the coveted muffin top. I’m excited to be serving these Berry White Chocolate Muffins soon, and can’t wait to share them with you.
A Berry White Chocolate MuffinPrint Recipe
- 2 1/2 cups all-purpose flour
- 2/3 cups unrefined golden caster sugar
- 2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 large egg
- 1 cup whole milk
- 3 1/2 tablespoons unsalted butter - melted
- 2 teaspoon vanilla extract
- 1 1/2 cups mixed berries (I used blueberries, raspberries, red currants)
- 1/2 cup white chocolate chips
- 1/2 cup sliced almonds
- Preheat oven to 355°F/180°C.
- 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 3/4 full.
- Evenly divide and sprinkle the almond slices on the muffin 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.