These White Chocolate Muffins have a rich Vanilla flavour. A moist sponge filled with white Chocolate chips and topped with a swirl of Vanilla Buttercream. Scatter with a few multicoloured sprinkles as optional decoration.
This recipe is very popular in our house. So too are these Apple and Cinnamon Muffins. Both recipes contain buttermilk which helps to keep the Muffins nice and moist. I make them mostly at the weekends.
Why You Will Love This Recipe
- These Muffins are full of Vanilla flavour. You can adjust the strength of the Vanilla to suit your taste.
- They are an ideal recipe to make for afternoon tea or as additional sweet treats for a birthday party or any celebration.
- You have the option of serving them with or without the vanilla buttecream topping.
Note: This is just an overview of the ingredients I used in this recipe and a reason why I used them. You will find a full list of ingredients and quantities in the recipe card at the bottom of this post.
For the Muffin Cake Batter
- Butter - For this recipe, you need to melt the butter.
- Egg - Medium in size and free range and organic if you can.
- Buttermilk - This is what makes the Muffins so nice and moist. Plain Yogurt is fine.
- Milk - Full fat or semi skimmed. Adds a little extra liquid to help bring the ingredients together without it being too loose a mixture.
- Self Raising Flour - This flour contains a raising agent that gives the Muffins a little lift.
- Vanilla extract - Please avoid using Vanilla Essence. It is not a natural flavour.
- Soft brown sugar - Adds a slightly toffee flavour to the buns complementing the Vanilla Flavour.
- Chocolate drops - I used white chocolate drops to complement the rich Vanilla flavours..
For the Buttercream Topping.
- Butter - This must be at room temperature. If not, leave it out of the fridge until it softens. Margarine or baking block does not have the same flavour that butter does.
- Milk - I used Full fat milk for extra richness.
- Vanilla Extract - As mentioned above, for the best flavour use Extract and not Vanilla Essence.
- Icing Sugar - Icing sugar often contains lumps, so sieve a couple of times if needed.
Making the Vanilla Muffin Batter.
Step 1: Preheat the oven to 170 deg Fan assisted (160 deg conventional).
Place up to 12 Muffin cases into a Muffin tin. Note: Depending on how much you fill the Muffin cases, you may not need them all.
Step 2: In a large mixing bowl, mix together the flour, white chocolate drops and sugar.
Step 3: In a separate bowl, mix together the cooled melted butter, egg, buttermilk, Vanilla extract, and milk.
Step 4: Add the bowl of wet ingredients to the bowl of dry ingredients. Give everything a good mix until well combined. Make sure there are no lumps of unmixed flour.
Step 5: Using a large spoon or ice-cream scoop, place equal amounts of batter into the Muffin cases to about ¾ full. The muffins will rise a little.
Step 6: Bake in the oven for 20 - 25 mins, or until baked with a nice golden colour, testing the centre of the Muffins with a skewer until it comes out clean. Leave the Muffins to cool completely. Note: I only managed to make 11 Muffins.
Making the Vanilla Buttercream Frosting.
Step 1: Using an electric mixer, beat the softened butter until light, fluffy, and paler in colour.
Step 2: Add the Vanilla Extract, Milk and half of the icing sugar. Mix until smooth.
Step 3: Add the remaining icing sugar and mix thoroughly until the buttercream becomes wonderfully smooth and almost white in colour.
Step 4: Place the buttercream in a large piping bag fitted with a large rosette nozzle. Leave to one side until the white chocolate muffins have cooled completely
Once the Muffins have cooled completely, decorate the top with swirls of Vanilla Buttercream. Add a scattering of coloured Sprinkles if you have any.
Substitutions and Variations
You can adapt this Muffin recipe by substituting some of the ingredients.
- Chocolate - Swap the Vanilla chocolate drops for a mix of Milk or Dark chocolate, very similar to these Triple Chocolate Chip Muffins.
- Substitute the buttermilk for a vanilla flavoured or Plain Yogurt.
- Try adding a subtle hint of complementary spices, such as Cinnamon or Mixed spice. Not too much though.
Room Temperature - With or without the buttercream topping, these Muffins will keep in an airtight container for a few days.
Fridge - If you have any leftover buttercream it will keep in the fridge for a few days. To soften, bring back to room temperature. Or beat for a few minutes to make it soft enough for piping.
Freezer - Try freezing the Muffins without any buttercream decoration. Bring back to room temperature before decorating with buttercream.
- Leave the buttercream at room temperature while you wait for the Muffins to cool after baking, as it will set hard if stored in the fridge.
- Use a Muffin Tin rather than a baking tray as this will support the Muffin Cases during baking.
Frequently Asked Questions
Can I substitute Buttermilk for Yogurt?
You can substitute Buttermilk for Yogurt in a like for like ratio eg 140g buttermilk for 140g natural plain Yogurt
Buttermilk or Yogurt gives Muffins a wonderfully moist texture and taste.
More Muffin and Bun Recipes That You May Like to Try
For more recipes subscribe to my Newsletter. If you make these Muffins, please let me know how you get on in a comment below.
White Chocolate Muffins with Buttercream
- 12 x Muffin Cases You may not need them all.
- Muffin Tin
- 115 g butter melted
- 1 egg Medium
- 140 g Buttermilk or plain Yogurt
- 4 tablespoons milk full fat
- 255 g Self Raising Flour sieved
- 1 teaspoon vanilla extract
- 170 g soft brown sugar
- 100 g white chocolate drops
- 150 g Butter at room temperature
- 1 tablespoon milk Full fat or semi skimmed
- 1 teaspoon Vanilla Extract
- 300 g Icing Sugar sieved
- Preheat the oven to 170 deg Fan assisted (160 deg conventional)
- Place 12 paper Muffin cases into a muffin tin. You may not need them all.
- In a large mixing bowl, mix together the flour, white chocolate drops and sugar.255 g Self Raising Flour, 100 g white chocolate drops, 170 g soft brown sugar
- In a separate bowl, mix together the cooled melted butter, egg, buttermilk, vanilla extract and milk.115 g butter, 1 egg, 140 g Buttermilk, 1 teaspoon vanilla extract, 4 tablespoons milk
- Add the bowl of wet ingredients to the dry ingredients. Give everything a good mix until well combined, ensuring there are no lumps of dry flour.
- Using a large spoon or ice-cream scoop, place equal amounts of batter into the Muffin cases to about ¾ full. The muffins will rise a little.
- Bake in the oven for 20 - 25 mins, or until baked with a nice golden colour, testing the centre of the Muffins with a skewer until it comes out clean.
- Take out of the oven and leave to cool completely.
Make the Vanilla Buttercream Topping
- Using an electric mixer, beat the softened butter until light and fluffy and paler in colour.150 g Butter
- Add the Vanilla Extract, Milk and half of the icing sugar. Mix until smooth. Add the remaining icing sugar and mix thoroughly until the butter cream becomes wonderful smooth and almost white in colour.1 tablespoon milk, 1 teaspoon Vanilla Extract, 300 g Icing Sugar
- Place the buttercream in a large piping bag fitted with a large rosette nozzle. Leave to one side until the white chocolate muffins have cooled completely.
- Once the Muffins have cooled completely, decorate the tops with swirls of Vanilla Buttercream. Add a scatering of coloured Sprinkles if you have any.
Your Private Notes
- You can substitute Buttermilk for Yogurt in a like for like ratio eg 140g buttermilk for 140g natural plain Yogurt.
- Buttermilk or Yogurt gives Muffins a wonderfully moist texture and taste.
Note: Recipes are tested using Metric only. The provided nutrition information is an estimate for the entire recipe, the calorie accuracy nutritional facts, unit and portion conversion are calculated by a third party app. and are not guaranteed.