A Berry White Chocolate Muffin

Chef’s Note

“Source: The Work Top blog, slightly adapted”




12-15 muffins




  • 2 12 cupsall-purpose flour
  • 23 cupsugar
  • 2 teaspoonsbaking powder
  • 12 teaspoonsalt
  • 1 largeegg
  • 1 cupwhole milk
  • 3 12 tablespoonsunsalted butter, melted
  • 2 teaspoonsvanilla extract
  • 1 12 cupsmixed berries (I used blueberries, raspberries)
  • 12 cupwhite chocolate chips
  • 12 cupsliced almonds
  • Directions

  • Preheat oven to 350 degrees.
  • In a large bowl, sift together the flour, sugar, baking powder, and salt.
  • In a medium bowl, beat together the egg, milk, butter, and vanilla.
  • Slowly pour the liquid mixture into the dry mixture, and mix, until just incorporated.
  • Fold in the berries and white chocolate chips, until just incorporated.
  • Evenly divide the batter into 12 muffin cases. Each case should be about ¾ full.
  • Evenly divide and sprinkle the almond slices on the muffin batter (I mix the almonds into the batter).
  • Bake for 30-35 minutes, until the tops are a light golden brown color. Remove from oven and allow to cool in the pan for 5 minutes. Transfer to a cooling rack to finish cooling.
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