These moist milk and white chocolate muffins are ridiculously easy to make! The preparation and baking time takes only 35mins. Which makes them great to bake for large groups or party! You could also bake this the day before. They remain moist and soft even on day two, when packed in an air tight container. I used white chocolate with blueberry simply because I was unable to fine pure white chocolate believe it or not! For the first batch of muffins, I used these (image below) chocolate bars. For the second batch I used milk chocolate bars that are slight thicker. The second batch definitely turned out better because of the chunkier chocolate bits! You can definitely use chocolate chips too to save a minute of chopping chocolate bars. But of course good quality chocolate definitely makes a difference :)
I baked them two days in a row for the Husband’s colleagues and all 24 muffins were eaten on the same day! Adapted from all recipes. It yields 12 muffins.
2 cups all-purpose flour
1/2 tsp vanilla
Heat oven to 400 degrees F (205 degrees C). Grease bottoms only of 12 muffin cups or line with baking cups.
In a medium bowl, combine flour, 1/2 cup sugar, baking powder, chocolate chips, and salt; mix well.
In a small bowl, combine milk, oil, egg and vanilla; blend well. Add dry ingredients all at once; stir just until dry ingredients are moistened (batter will be lumpy.)
Fill cups 2/3 full. Sprinkle tops of muffins before baking with a combination of 1 tablespoons sugar and 2 tablespoon brown sugar.
Bake for 18 minutes or until toothpick inserted in center comes out clean.
Cool 1 minute before removing from pan. Serve warm or pack in air tight container.