BLUEBERRY-WHITE CHOCOLATE STREUSEL MUFFINS
Blueberries and white chocolate make a tasty contrast in these moist muffins, and the quick-mix streusel topping gives them a bakery shop finish.
Provided by By Sarah Caron
Categories Side Dish
Time 40m
Yield 12
Number Of Ingredients 14
Steps:
- Heat oven to 400°F. Place paper baking cup in each of 12 regular-size muffin cups. In medium bowl, stir together 2 cups flour, the granulated sugar, baking powder and salt; set aside.
- In large bowl, beat egg with electric mixer on medium speed 3 to 4 minutes or until light yellow in color. On low speed, beat in milk. While mixer is running on low speed, add melted butter in a thin stream; beat 1 minute.
- On low speed, gradually beat in flour mixture just until incorporated. Add vanilla, blueberries and chips; mix briefly to combine. Divide batter evenly among muffin cups.
- In food processor, process streusel topping ingredients with on/off pulses until combined. Sprinkle evenly over batter in cups.
- Bake 20 to 24 minutes or until toothpick inserted in centers come out clean. Cool about 5 minutes before serving. Store in airtight container.
Nutrition Facts : ServingSize 1 Muffin
CHOCOLATE CHIP AND BLUEBERRY MUFFINS
A very scrumptious muffin with lots of chocolate chips and blueberries in every bit of this muffin which would be good for breakfast or brunch.
Provided by Cheerios
Categories Bread Quick Bread Recipes Muffin Recipes Chocolate Muffin Recipes
Time 50m
Yield 12
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Grease 12 muffin cups or line with paper liners.
- Mix flour, baking powder, and baking soda together in a bowl. Whisk cream, sugar, chocolate chips, eggs, oats, and blueberries together in a separate bowl until well mixed. Stir flour mixture into cream mixture until batter is well mixed; pour into the prepared muffin cups.
- Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, about 20 minutes. Cool muffins in muffin tin for 10 minutes before removing to wire rack to cool completely.
Nutrition Facts : Calories 275 calories, Carbohydrate 45.6 g, Cholesterol 44.2 mg, Fat 9.3 g, Fiber 1.9 g, Protein 4.8 g, SaturatedFat 5.2 g, Sodium 155.6 mg, Sugar 25.1 g
WHITE CHOCOLATE BERRY MUFFINS
Santa himself might stop by just to get a taste of these rich moist muffins studded with white chocolate chips and juicy raspberries. They're sure to brighten any table.
Provided by Taste of Home
Time 35m
Yield 1 dozen.
Number Of Ingredients 9
Steps:
- In a large bowl, beat cream cheese and sugar until smooth. Add eggs, beat in well after each addition. Stir in vanilla. Combine the flour, baking powder and salt; add to cream cheese mixture just until blended. Fold in raspberries and chips., Fill greased or paper-lined muffin cups two-thirds full. Bake at 375° for 20-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack.
Nutrition Facts : Calories 244 calories, Fat 10g fat (6g saturated fat), Cholesterol 58mg cholesterol, Sodium 238mg sodium, Carbohydrate 35g carbohydrate (17g sugars, Fiber 1g fiber), Protein 5g protein.
A BERRY WHITE CHOCOLATE MUFFIN
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
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
RASPBERRY & WHITE CHOCOLATE MUFFINS
Indulge in these raspberry and white choc chip muffins for a sweet treat. Made with fresh or frozen raspberries, they're perfect served with a cuppa
Provided by Liberty Mendez
Categories Afternoon tea
Time 50m
Number Of Ingredients 11
Steps:
- Heat the oven to 200C/180C fan/gas 6 and line a 12-hole muffin tin with paper cases.
- Beat the butter and sugar together for 5 mins until pale and fluffy. Add the eggs gradually and beat in until combined. Stir in the yogurt, vanilla and milk. Fold in the flour, baking powder and a pinch of fine salt until you have a smooth batter. Finally, fold in 150g raspberries and white chocolate chips and fill the muffin cases three-quarters full.
- Push 2 raspberries into the top of each muffin so they're sticking out slightly. Bake for 8 mins, then reduce the oven to 180C/160C fan/gas 4 and bake for 20-25 mins more until risen and golden, and a cocktail stick inserted into the centre comes out clean.
Nutrition Facts : Calories 302 calories, Fat 14 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 38 grams carbohydrates, Sugar 19 grams sugar, Fiber 2 grams fiber, Protein 6 grams protein, Sodium 0.44 milligram of sodium
WHITE CHOCOLATE AND MIXED BERRY MUFFINS
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
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
BLUEBERRY WHITE CHOCOLATE MUFFINS
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
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.
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