White Chocolate Chip Muffins

White Chocolate Chip Muffins

I bet you’re planning your Easter brunch and considering what delicious sweet treats you can add to the menu. On a day when chocolate eggs are the norm, you may want to eat something of a different texture for dessert, while keeping a festive touch. Here is a light, fluffy recipe for White Chocolate Chip Muffins, adapted from nigella.com.

Ingredients list for White Chocolate Chip Muffins:

75 gr butter (lightly salted)

200 gr flour

½ tsp bicarbonate of soda

2 tsp baking powder

100 gr Greek yoghurt

100 ml milk

1 medium egg

50 gr white sugar

120 gr dark chocolate chips

 

Preparation method for White Chocolate Chip Muffins:

Preheat the oven to 180°.

Melt the butter in the microwave oven (1 minute on 300W, in increments of 20 seconds). Sift flour, bicarbonate, and baking powder together. Add sugar.

Whisk together melted butter, egg, yogurt and milk.

Mix dry ingredients with liquid ingredients, using a hand held mixer or in your food processor. Do not overdo it, or the dough will be less airy. Gently fold the chocolate pieces into the dough.

Fill up muffin/cupcake tins and bake in oven for 15-20 minutes.

There you have it: airy, moist, delicious White Chocolate Chip Muffins which your guests will love!

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