- Most Helpful
- Highest Rating
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!
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.
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.
My husband loved these, but I was just a tiny bit disappointed ... they're a very good blueberry muffin, but the white chocolate just seemed to disappear (for me, at least). I think I imagined that there would be little bursts of white chocolate amid all the blueberries, but instead it seemed to melt into the batter ... still, it made a very good muffin. I lightened it further by using nonfat greek yogurt instead of butter. Didn't hurt the texture -- it came out nice and light. Thanks for posting!