Berry White Chocolate Muffins with Almonds
- Prep
- 10 min
- Cook
- 30 min
- Yield
- 12 muffins
- Level
- medium
Tender muffins studded with mixed berries and white chocolate chips, topped with sliced almonds. A simple recipe combining sifted flour, golden caster sugar, and whole milk for moist crumb. Baked until golden and cooled briefly in the pan before finishing on a rack.
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Ingredients
- 2 ½ cups all-purpose flour, siftedwhole wheat flour0.5neutral
adds density, slightly nuttier flavor
- ⅝ cups unrefined golden superfine sugar
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 large egg
- 1 cup whole milk
- 3 ½ tablespoons unsalted butter, melted
- 2 teaspoons vanilla extract, quality
- 1 ½ cups mixed berries, blueberries, raspberries, or red currantsdiced strawberries1flavor
softer texture, less tart
- ½ cup white chocolate chips
- ½ cup sliced almonds
Method
9 steps- 1
Preheat oven to 355°F/350°F.
- 2
Sift together flour, sugar, baking powder, and salt in a large bowl.
- 3
Beat egg, milk, melted butter, and vanilla in a medium bowl.
- 4
Slowly pour wet mixture into dry mixture and stir until just incorporated.
- 5
Fold in berries and white chocolate chips until just incorporated.
- 6
Divide batter evenly among 12 muffin cases, filling each about three-quarters full.
- 7
Sprinkle almond slices evenly over batter.
- 8
Bake until tops are light golden brown, about 30-35 minutes.
- 9
Cool in pan for 5 minutes, then transfer to cooling rack to finish cooling.
Tips
Do not overmix the batter to avoid dense, tough muffins.
Fold berries and chocolate gently to preserve their structure and avoid streaking.
Good to Know
Store cooled muffins in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days.
Prepare batter and divide into muffin cases up to 2 hours ahead; bake just before serving for best texture.
Serve warm or at room temperature, plain or with a dollop of whipped cream or yogurt.
Common Mistakes
Do not overmix batter to avoid tough, dense crumb.
Do not skip the 5-minute cool time in pan to avoid structural collapse when transferring.
Do not overbake to avoid dry muffins; check at 30 minutes.
Substitutions
Dairy-Free Swaps
Nut-Free Alternatives
General Alternatives
softer texture, less tart