Why You’ll Love This Recipe
- Quick and Easy: These muffins take just minutes to prepare, making them perfect for busy bakers or last-minute cravings.
- Versatile Toppings: Add white chocolate chips, chopped nuts, or your favorite sprinkles for a personalized touch.
- Perfectly Portion-Sized: These mini muffins are ideal for portion control or sharing with friends and family.
- Simple Ingredients: You likely already have everything you need in your pantry and fridge!
- Soft and Fluffy Texture: Thanks to self-raising flour and baking powder, these muffins rise beautifully and have a light, airy crumb.
Top Tips for Making Perfect White Chocolate Mini Muffins
- Room-Temperature Ingredients: Ensure your butter and eggs are at room temperature for a smooth batter and even baking.
- Avoid Overmixing: Gently fold in the dry ingredients to maintain a soft and fluffy texture—overmixing can make the muffins dense.
- Don’t Overfill the Cases: Fill the muffin cases only ¾ full to allow room for rising without spilling over.
- Test for Doneness: Insert a skewer or toothpick into a muffin; if it comes out clean, they’re ready! Overbaking can make them dry.
- Cool Before Filling: If you’re adding fillings like jam or cream, make sure the muffins are completely cool to prevent the filling from melting or seeping out.
Storage Advice
- Room Temperature: Store the mini muffins in an airtight container at room temperature for up to 3 days.
- Refrigeration: If filled with perishable toppings like cream or jam, refrigerate the muffins and consume them within 2–3 days.
- Freezer: The unfilled muffins can be frozen for up to 3 months. Wrap them tightly in plastic wrap and place in a freezer-safe bag. Thaw at room temperature and add toppings or fillings before serving.
Ingredients You’ll Need
For the batter
- 100g (½ cup) caster sugar
- 100g (½ cup) unsalted butter, softened
- 2 large eggs
- 100g (¾ cup) self-raising flour
- ½ tsp baking powder
- 1 tbsp milk (if needed)
Optional toppings
- White Chocolate Chips
- Chopped nuts
How to Make White Chocolate Mini Muffins
Instructions
1. Preheat and Prep
Preheat your oven to 180°C (350°F) or 160°C (fan). Line a mini muffin tin with 12 paper cases or grease the tin lightly.
2. Cream the Butter and Sugar
In a bowl, beat the butter and sugar together until pale and fluffy. Use an electric mixer or a wooden spoon for the best results.
3. Add the Eggs
Beat in the eggs one at a time, mixing well after each addition. Add a tablespoon of flour if the mixture starts to curdle.
4. Fold in the Dry Ingredients
Sift the self-raising flour and baking powder into the bowl. Gently fold into the mixture using a spatula or spoon. If the batter feels too thick, add a tablespoon of milk.
5. Fill the Muffin Cases
Spoon the batter evenly into the prepared mini muffin cases, filling each about ¾ full to allow room for rising.
6. Bake the Mini Muffins
Bake in the preheated oven for 12–15 minutes, or until the muffins are golden and a skewer inserted into the centre comes out clean. Remove from the oven and let them cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
7. Add the Filling
Once the muffins are completely cool, use a sharp knife to cut a small circular hole in the top of each muffin. Fill each hole with a little jam and a dollop of whipped cream or buttercream.
8. Decorate
Dust the tops with icing sugar for a simple and elegant finish.
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White Chocolate Mini Muffins
Ingredients
Method
- Preheat your oven to 180°C (350°F) or 160°C (fan). Line a mini muffin tin with 12 paper cases or grease the tin lightly.
- In a bowl, beat the butter and sugar together until pale and fluffy. Use an electric mixer or a wooden spoon for the best results.
- Beat in the eggs one at a time, mixing well after each addition. Add a tablespoon of flour if the mixture starts to curdle.
- Sift the self-raising flour and baking powder into the bowl. Gently fold into the mixture using a spatula or spoon. If the batter feels too thick, add a tablespoon of milk.
- Spoon the batter evenly into the prepared mini muffin cases, filling each about ¾ full to allow room for rising. Sprinkle white chocolate chips on the muffins.
- Bake in the preheated oven for 12–15 minutes, or until the muffins are golden and a skewer inserted into the center comes out clean. Remove from the oven and let them cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
- Once the muffins are completely cool, optionally use a sharp knife to cut a small circular hole in the top of each muffin. Fill each hole with a little jam and a dollop of whipped cream or buttercream.
- Dust the tops with icing sugar for a simple and elegant finish.
