Berry White Chocolate Muffins

A Berry White Chocolate Muffin

These muffins are perfect for a breakfast treat. They are filled with berries and white chocolate and topped with sliced almonds.
Course Breads and Muffins, Muffins
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 12 muffins
Calories 264
Author The Worktop


  • 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.


Recipe adapted from Nielsen Massey Fruity Breakfast Muffins by Eric Lanlard.


Calories: 264kcal | Carbohydrates: 40g | Protein: 5g | Fat: 9g | Saturated Fat: 4g | Cholesterol: 27mg | Sodium: 120mg | Potassium: 191mg | Fiber: 1g | Sugar: 18g | Vitamin A: 165IU | Vitamin C: 0.5mg | Calcium: 87mg | Iron: 1.5mg