Easy White Chocolate Chip Muffins Recipes

Steps:

• In a large bowl, combine the flour, brown sugar, cocoa, baking soda and salt. In another bowl, combine the eggs, buttermilk, butter and vanilla. Stir into dry ingredients just until moistened. Fold in baking chips., Fill greased or paper-lined muffin cups three-fourths full. Bake at 400° for 14-18 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm.

Steps:

• Heat oven to 400 degrees F (205 degrees C). Grease bottoms only of 12 muffin cups or line with baking cups.
• In a medium bowl, combine flour, 1/2 cup sugar, baking powder, chocolate chips, and salt; mix well. In a small bowl, combine milk, oil and egg; blend well. Add dry ingredients all at once; stir just until dry ingredients are moistened (batter will be lumpy.)
• Fill cups 2/3 full. Sprinkle tops of muffins before baking with a combination of 3 tablespoons sugar and 2 tablespoon brown sugar.
• Bake for 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool 1 minute before removing from pan. Serve warm.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup muffin tin with paper liners.
• Combine flour, sugar, and cocoa in a large bowl.
• Combine milk, butter, and eggs in another bowl. Stir into flour mixture just until moistened. Fold in white chocolate chips.
• Fill each prepared muffin cup 3/4 full.
• Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, about 30 minutes.
• Remove from the oven and let cool for 5 minutes before removing from the muffin tin. Serve warm.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease or line 12 muffin cups.
• In a large mixing bowl, combine the flour, baking powder, sugar and salt. Stir in the milk, egg, butter and chocolate chips. Pour batter into prepared muffin cups or flat bottomed ice cream cones.
• Bake in preheated oven for 15 to 20 minutes, until a toothpick inserted into the center of a muffin comes out clean.

Steps:

• Preheat the oven to 400 degrees F (205 degrees C). Line 12 muffin cups with papers.
• In a small saucepan over low heat, melt the semisweet chocolate together with the butter. Let stand until cooled, about 10 minutes.
• Lightly beat the egg. In a small bowl, stir together the chocolate-butter mixture with the buttermilk, sugar, egg, and vanilla, until blended well.
• In a large bowl, stir together flour, soda, and salt. Make a hole in the center of the dry ingredients, pour in the chocolate mixture, and stir until just combined. Stir in the mini chocolate chips. Spoon the batter into the lined muffin cups.
• Bake at 400 degrees F (205 degrees C) for 20-25 minutes or until a toothpick inserted in the center of a muffin comes out clean. Remove muffin tin from oven and let stand at least 5 minutes, before removing the muffins and letting them cool on a wire rack. Serve warm or cooled; can be frozen as well.

Steps:

• Heat oven to 200C/180C fan/gas 6 and line a 12-hole muffin tin with paper cases. Sift the flour and bicarbonate of soda into a large bowl, then stir in the chocolate chips and sugar. Add the beaten eggs, yogurt and butter, and stir to combine. It doesn't matter if the mixture looks a bit lumpy, it's more important not to overmix or the muffins will turn out tough.
• Fill the paper cases and bake for 20-25 mins until risen and golden brown. Transfer to a rack to cool - or eat slightly warm. Will keep for three days in an airtight container.