These white chocolate chip muffins are soft, fluffy, and loaded with melty white chocolate chips. They're perfect served for breakfast or brunch and are the best sweet way to start the day.
Calling all chocoholics! Each bite of these white chocolate chip muffins is moist and full of gooey white chocolate chips. They're just as good as any muffin at a bakery and make the perfect breakfast treat or snack.
Why You'll Love This Recipe
- Bakery style- The muffins have crisp, domed tops just like muffins from your favorite local bakery.
- White chocolate- Every bite is filled with sweet, melty white chocolate chips.
- Quick and easy recipe- You don't need a mixer or any other special equipment for this recipe! You only need 40 minutes to whip up these little treats.
Here are some notes about the ingredients used. For the full ingredient list and quantities, see the recipe card below.
- All purpose flour- This gives the white chocolate muffins structure and the perfect crumb.
- Sugar- Granulated white sugar is used to sweeten the muffins and helps retain moisture. You can also use cane sugar.
- Baking powder- This helps the muffins rise by adding air bubbles to the batter. Make sure it's less than 6 months old as it loses power over time.
- Baking soda- This leavener interacts with the acid in buttermilk to release gases and make the muffins rise. Make sure it's fresh and be careful not to mix up the baking powder and baking soda quantities!
- Salt- Finely ground sea salt activates the baking powder and contrasts the sweetness.
- Eggs- Use large, room temperature eggs. Eggs help bind the batter together and make the muffins rise well in the oven. I haven't tried this recipe with an egg replacement, so I unfortunately can't recommend one.
- Buttermilk- The acid in buttermilk helps the muffins rise. If you don't have any on hand, mix 1 cup milk with 1 tablespoon lemon juice or vinegar and let it sit for a few minutes to curdle.
- Unsalted butter- Make sure it is melted and cooled. You can use vegetable oil or melted and cooled coconut oil instead.
- Vanilla extract- This enhances all the other flavors and rounds out the flavor profile.
- White chocolate chips- Use high quality white chocolate chips or a chopped white chocolate bar. Cheap white chocolate tends to be a little waxy.
- Flour: Use gluten free all purpose flour to make these gluten free.
- Butter: Any type of oil or melted butter will work in this recipe.
- Sugar: Granulated monk fruit sweetener or coconut sugar can be substituted.
- Buttermilk: Plain kefir can be substituted. You could also mix sour cream or yogurt with a little bit of milk.
Helpful Equipment and Tools
You'll need a 12-tin muffin pan filled with muffin liners. You'll also need basic baking equipment like measuring cups, measuring spoons, mixing bowls, a whisk, and a rubber spatula. I recommend a food scale too.
Step by Step Instructions
Here's how to make white chocolate muffins! Before you start, preheat the oven to 425°F/220°C and line a muffin pan with 12 liners.
STEP 1: First, start by whisking the all purpose flour, sugar, baking powder, baking soda, and salt together in a medium bowl and set aside.
STEP 2: In a separate large mixing bowl, whisk the eggs, buttermilk, melted butter, and vanilla until smooth and cohesive. Make sure to mix the wet ingredients well!
STEP 3: Next, pour the dry ingredients into the wet and fold together with a rubber spatula until about 90% mixed. When only a few dry streaks of flour remain, gently fold the white chocolate chips into the batter. It'll be thick.
Let the batter rest on the counter for about 10 minutes. This lets the flavors blend together and really helps the muffins rise!
STEP 5: Use a large cookie scoop or spoon to evenly portion the batter into the muffin liners, filling each ¾ full. Place the pan in the preheated oven, reduce the heat to 350°F/180°C, and bake until the tops are domed and golden brown.
STEP 6: Remove the tin from the oven and let the muffins cool in it for 10 minutes before transferring them to a wire cooling rack. Let them cool completely and enjoy!
Expert Baking Tips
- Measure the flour correctly. Measure the flour with a food scale or use the spoon and sweep method. Compacted flour results in dry baked goods.
- Use room temperature buttermilk and eggs. Cold dairy ingredients won't mix in as well.
- Don't overmix the batter. Overmixing can result in dense muffins that don't rise. Be sure to fold the ingredients in gently.
- Rest the batter. I know it's tempting, but don't skip this step! Resting the batter for 10 minutes will help the muffins rise and have beautiful domed tops just like muffins from a bakery. The results are so worth it!
Additions and Variations
There are so many ingredients you can add to these muffins! Here are some ideas:
- Chopped nuts: walnuts, macadamia nuts, pecans.
- Seeds: poppy seeds, flax seeds, chia seeds.
- Dried fruit: raisins, dried cranberries, chopped dates.
Not a fan of white chocolate? You can use milk, semi-sweet, or dark chocolate chips instead!
Want to make these a little more indulgent? Try topping them with brown sugar buttercream.
Storage and Freezing
White chocolate chip muffins will stay fresh for 2-3 days stored in an airtight container at room temperature. You can eat them cool or heated in the microwave for about 10 seconds for a freshly baked feel.
Before you freezer, make sure the muffins have cooled completely so they don't create condensation. Store them wrapped tightly in plastic wrap in a freezer bag for up to 1 month. When you're ready to enjoy, heat them in the microwave for 30-60 seconds or let them thaw on the counter for a couple hours.
Frequently Asked Questions
Yes! Substitute the all purpose flour for gluten free 1-to-1 baking flour.
Make the muffins with white chocolate that is high quality. You can use regular white chocolate chips, mini chips, white chocolate chunks, or chopped white chocolate bars.
Preheat the oven to 425°F and lower it to 350°F after placing the pan in the oven. This will kickstart the leavening agents and make the muffins rise quickly. A quick rise is what makes the tops perfectly domed! Also make sure to fill each muffin liner nearly full, but not so full that it will spill over in the oven.
Make sure that your baking powder and baking soda are fresh and that the batter isn't overmixed. You can also bake 6 muffins at a time in every other muffin well. The space gives the batter room to rise.
More Breakfast Recipes to Try
White Chocolate Chip Muffins
- Preheat the oven to 425°F (218°C) and line a 12-cup muffin pan with liners.
- In a medium bowl, whisk flour, sugar, baking powder, baking soda, and salt together and set aside.1 ¾ cup all purpose flour, ¾ cup granulated sugar, 1 teaspoon baking powder, 1 teaspoon baking soda, ½ teaspoon salt
- In a separate large mixing bowl, whisk eggs, buttermilk, melted butter, and vanilla together until well combined.2 eggs, ¾ cup buttermilk, ½ cup unsalted butter, 1 tablespoon vanilla extract
- Fold the dry ingredients into the wet ingredients with a rubber spatula until almost combined.
- Gently fold in the white chocolate chips until no dry streaks of flour remain.1 cup white chocolate chips
- Let the batter rest on the counter for 10 minutes. This will help the muffins rise.
- Fill each muffin liner nearly full with batter using a cookie scoop or large spoon. Top with additional chocolate chips and place the pan in the oven.
- Lower the oven temperature to 350°F (180°C) and bake for 18-22 minutes until the muffin tops are golden brown and spring back when lightly touched.
- Remove the pan from the oven and let it cool for 5 minutes. Transfer the muffins to a wire cooling rack, let them cool completely, and enjoy.