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 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.
If you love muffins as much as I do, try my cinnamon streusel muffins, almond flour banana muffins, and almond flour pumpkin muffins.
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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.
Ingredient Notes
Here are some notes about the ingredients used. For the full ingredient list and quantities, see the recipe card below.
- All purpose flour- Gives the muffins structure and the perfect crumb.
- Sugar- Granulated white sugar is used to sweeten the muffins. You can also use cane sugar.
- 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.
- White chocolate chips- Use high quality white chocolate chips or a chopped white chocolate bar. Cheap white chocolate tends to be a little waxy.
Substitutions
- 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 and line a muffin pan with 12 liners.
STEP 1: Whisk the dry ingredients. Whisk the all purpose flour, sugar, baking powder, baking soda, and salt together in a medium bowl and set aside.
STEP 2: Mix the wet ingredients. In a separate large mixing bowl, whisk the eggs, buttermilk, melted butter, and vanilla until smooth and well combined.
STEP 3: Fold in the dry ingredients and chocolate chips. Add the dry ingredients to the wet and fold together with a rubber spatula until about 90% mixed. Then, gently fold the white chocolate chips into the batter.
STEP 4: Rest the batter. Scrape down the sides of the bowl to make sure everything gets mixed in; the batter will be thick. Rest the batter on the counter for 10 minutes. Doing this really helps muffins rise!
STEP 5: Bake! Use a large cookie scoop or spoon to scoop the batter into the lined muffin pan, filling each well ¾ of the way full. Place the pan in the preheated oven, reduce the heat to 350°F, and bake until the tops are domed and golden brown.
Let the muffins cool in the tin for a few minutes before transferring to a wire cooling rack. Let them cool completely, dust with powdered sugar if desired, 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.
To freeze, first make sure the muffins have cooled completely. Store them tightly in plastic wrap in a zip top 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
PS: if you try this recipe, please leave a star rating below! Also be sure to follow along on Instagram and Pinterest to catch all the new and tasty recipes at Meg and Matcha.
📖 Recipe
White Chocolate Chip Muffins
Equipment
- Measuring cups
- measuring spoons
- 1 whisk
Ingredients
- 1 ¾ cup all purpose flour 226g
- ¾ cup sugar 150g
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 eggs room temperature
- ¾ cup buttermilk room temperature
- ½ cup unsalted butter 113g, melted and cooled
- 1 tablespoon vanilla extract
- 1 cup white chocolate chips regular or mini
Instructions
- Preheat the oven to 425°F (218°C) and line a 12-cup muffin pan with liners.
- In a medium bowl, whisk the flour, sugar, baking powder, baking soda, and salt together and set aside.1 ¾ cup all purpose flour, ¾ cup sugar, 1 teaspoon baking powder, 1 teaspoon baking soda, ½ teaspoon salt
- In a separate large mixing bowl, whisk the 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.
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