Apple and White Chocolate Muffins
Adore apple and white chocolate? Try this Apple and White Chocolate Muffin Recipe! A fusion of creamy chunks of white chocolate, complemented by the moist, tender crumb infused with apple.
Apple and White Chocolate Muffins Recipe
Savor the sweet harmony of apple and creamy white chocolate in these easy-to-make apple and white chocolate muffins.
Made with just 9 ingredients in one mixing bowl, without the need for electric mixers, these muffins are both soft and fluffy.
The use of apple sauce not only infuses them with a subtle fruity flavor but also ensures a moist and tender crumb!
How to Make Apple White Chocolate Muffins
A full and detailed recipe card is at the bottom of this post.
Melt Butter: Melt the butter and set aside to cool slightly.
Combine Dry Ingredients: In a large mixing bowl, sift together the flour, baking powder, and baking soda. Whisk in the sugar.
Add Wet Ingredients: Pour in the applesauce, beaten egg, melted butter, and vanilla. Fold and mix with a rubber spatula until just incorporated, taking care not to over-mix.
Incorporate Chocolate: Fold the chopped chocolate through the batter until just combined.
Fill Muffin Tin: Spoon the batter into the muffin cups, filling each 3/4 full. Use a small cookie scoop for even portions, placing 2 scoops into each cup.
Bake: Bake for 18-20 minutes, or until the muffins are lightly golden and a toothpick inserted into the center comes out clean.
Cool: Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely. Serve and enjoy!
Expert Tips
- Measure your baking ingredients accurately: Check out my helpful guide on how to measure basic ingredients.
- Room Temperature Egg: Use room temperature egg for better integration into the batter.
- Do Not Overmix: For tender muffins, mix the batter until just combined. Overmixing can lead to tough muffins.
- Check for Doneness: Muffins are done when a toothpick inserted in the center comes out clean or with a few moist crumbs.
What is the secret to moist muffins?
The secret to moist muffins lies in using the right balance of wet ingredients like milk and oil, not overmixing the batter and avoiding overbaking.
Can I use white chocolate chips instead of a white chocolate block?
Absolutely! You can use white chocolate chips instead of a block of chocolate. Still use the same quantity.
Can I make these muffins without the white chocolate?
Yes, the muffins will still be delicious without the white chocolate. You can leave it out or substitute it with another chocolate such as milk or semi-sweet/dark chocolate or an add-in like dried fruit or more nuts.
Is it better to use paper liners or directly grease the muffin pan?
Both methods work, but paper liners make for easier cleanup and removal. If you prefer a crisper muffin edge, grease the pan directly, only if you have a non-stick pan.
Storage Instructions
Room Temperature: Store muffins in an airtight container at room temperature for 3-4 days.
Freezing: Wrap muffins individually in plastic wrap and then place them in a freezer bag. Freeze for up to 3 months. Thaw at room temperature or microwave for a few seconds before serving.
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Apple and White Chocolate Muffins
Ingredients
- 125 g unsalted butter melted
- 1 1/2 cups (225g) all-purpose flour, scoop & leveled
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 cup granulated sugar, white or golden
- 1 cup unsweetened applesauce
- 1 large egg, beaten
- 1 tsp vanilla extract
- 1/2 cup plain white chocolate block, roughly chopped
Instructions
- Preheat Oven: Preheat your oven to 170ºC (340ºF). Line a 12-hole muffin tin with paper cups; set aside.
- Melt Butter: Melt the butter and set aside to cool slightly.
- Combine Dry Ingredients: In a large mixing bowl, sift together the flour, baking powder, and baking soda. Whisk in the sugar.
- Add Wet Ingredients: Pour in the applesauce, beaten egg, melted butter, and vanilla. Fold and mix with a rubber spatula until just incorporated, taking care not to over-mix.
- Incorporate Chocolate: Fold the chopped chocolate through the batter until just combined.
- Fill Muffin Tin: Spoon the batter into the muffin cups, filling each 3/4 full. Use a small cookie scoop for even portions, placing 2 scoops into each cup.
- Bake: Bake for 18-20 minutes, or until the muffins are lightly golden and a toothpick inserted into the center comes out clean.
- Cool: Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely. Serve and enjoy!
Notes
- Store: In an airtight container at room temperature for 3-4 days.
- Freezing: Wrap muffins individually in plastic wrap and then place them in a freezer bag. Freeze for up to 3 months. Thaw at room temperature or microwave for a few seconds before serving.