Silver Spoon

White Chocolate Muffins

White Chocolate Muffins

Recipe Submitted By: bakingmad

These White Chocolate Muffins are perfect for giving.

Preparation Time 30 minutes
Baking Time 30 minutes
Portions 12
Skill Level Easy
Average Rating 0 stars
 

White Chocolate Muffins Ingredients

200 grams Golden Caster Sugar (Billington's) Golden Caster Sugar (Billington's)
100 ml Cream 30 % fat content
20 grams Butter
1 Vanilla Pods (Nielsen-Massey) scraped out seeds Vanilla Pods (Nielsen-Massey)
200 grams Plain White Flour (Allinson Nature Friendly) Plain White Flour (Allinson Nature Friendly)
2 tsp Baking Powder
2 tbsp Cornstarch
Bananas 1 small ripe
Salt a pinch
3 Free Range Eggs Free Range Eggs
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Additional Ingredients

To decorate:

200 grams White Chocolate (Silver Spoon Create) and 1 tbsp. butter White Chocolate (Silver Spoon Create)
1 tsp Vanilla Extract (Nielsen Massey) Bourbon Vanilla Vanilla Extract (Nielsen Massey)
1.50 tbsp Cream
White chocolate shavings
 

Further Additional Ingredients

In addition:

Butter for the muffin pan
12 paper baking cups
 

This recipe uses

  • Golden Caster Sugar (Billington's)
  • Vanilla Pods (Nielsen-Massey)
  • Plain White Flour (Allinson Nature Friendly)
  • Free Range Eggs
  • White Chocolate (Silver Spoon Create)
  • Vanilla Extract (Nielsen Massey)

How to make White Chocolate Muffins

  • Click on the text to highlight the different stages as you go along,
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  1. Heat the oven to 180C (160C fan) 375F, gas 5. Line the cups of the muffin pan with paper baking cups.
  2. Put 125 g/2/3 cup sugar, the cream and butter into a pan and bring to a boil. Add the seeds from the vanilla bean and simmer over a low heat for 5 minutes. Then cool to lukewarm.
  3. Mix the flour, baking powder and cornstarch. Peel and purée the banana and whisk into the vanilla cream with the rest of the sugar and the salt. Beat in the eggs. Quickly stir in the flour mixture. method tip
  4. Put the mixture into the lined muffin pan. Bake on the middle shelf of the oven for 30 minutes. Take out of the oven and let cool in the muffin pan for 5 minutes, then take out and cool on a cake rack. method tip
  5. Melt the white couverture chocolate over a bain-marie. Mix smoothly with the cream and vanilla and trickle tablespoonfuls over the muffins. Decorate with chocolate shavings and let to cool completely.
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