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    You are in: Home / Recipes / White Chocolate and Mixed Berry Muffins Recipe
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    White Chocolate and Mixed Berry Muffins

    White Chocolate and Mixed Berry Muffins. Photo by Crafty Lady 13

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    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    15 mins

    30 mins

    j.sugiarto's Note:

    I got the original recipe from, but it uses buttermilk. What a fatty! As I don't want to eat my muffins in guilt, I made them using skim milk - and they turn out just nice.

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    Units: US | Metric


    1. 1
      Heat oven to 180°C.
    2. 2
      Lightly grease a 6 x 1/2-cup capacity muffin pan.
    3. 3
      Sift flour and baking powder into a large bowl.
    4. 4
      Add sugar and white chocolate chips. Stir until combined.
    5. 5
      Whisk eggs, milk, vanilla and butter in a separate bowl until just combined.
    6. 6
      Stir butter mixture into flour mixture until just combined. Gently swirl through berries.
    7. 7
      Spoon mixture into muffin holes. Bake for 25 to 30 minutes or until a skewer inserted into the centre comes out clean.
    8. 8
      Stand in pan for 5 minutes. Turn onto a wire rack. Serve.

    Ratings & Reviews:

    • on December 11, 2010

      These are great and I've made them several times. I've done both mini and regular sized muffins and both are delicious and super easy to prepare. Five minutes prep if you're working with a stand mixer. I do prefer to use semi sweet chocolate chips instead of the white chocolate, though I never had a problem with the white chocolate "disappearing" as mentioned by an earlier reviewer. I had "bursts" of white chocolate throughout just like you would expect a chocolate chip muffin to have. I also didn't bother to thaw the berries and turned out just fine. For American bakers: 350 degrees at the specified time. These also freeze really well for a quick breakfast later. Just pop a frozen one in the microwave for 30-40 seconds and have a warm gooey muffin on the go!

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    • on February 23, 2010


      These should get more than 5 stars for the ease of preparation. I used a regular size muffin pan and ended up with 10 muffins. I took them to work and they were quickly devoured. I received a lot of compliments and requests for the recipe. Made for Top Favorites of 2009 Tag Game.

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    • on October 12, 2009


      These are AMAZING. So light, fluffy, and a fantastic flavor! I used a mixture of fresh raspberries and chopped strawberries and, as I don't have a 6 cup muffin pan, I used my smaller capacity 12 cup and got 12 small muffins. They came out perfectly at 15 minutes. I did have the bursts of white chocolate - perhaps from the lower cooking time? Thanks for sharing! Made for PAC Orphanage Fall 09.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (4)


    Nutritional Facts for White Chocolate and Mixed Berry Muffins

    Serving Size: 1 (451 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 235.9
    Calories from Fat 99
    Total Fat 11.0 g
    Saturated Fat 6.5 g
    Cholesterol 56.9 mg
    Sodium 115.3 mg
    Total Carbohydrate 29.7 g
    Dietary Fiber 0.5 g
    Sugars 12.6 g
    Protein 4.5 g

    The following items or measurements are not included:

    frozen mixed berries

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