White Chocolate Almonds Muffin Recipe

These white chocolate and almond muffins are what happens when a vintage bake sale recipe gets all dressed up for a special occasion. Sweet, creamy pockets of white chocolate melt into a soft, tender crumb, while toasted almonds add that lovely old-fashioned crunch we all remember from homemade goods.

Those fancy little muffins taste like something you’d spot under a glass dome at a little corner bakery. They are simple, a bit indulgent, and just fancy enough to make your morning coffee feel like a treat.

Use the best white chocolate you can find and chop it very finely. You can also use the chocolate chip kind, but the results will be less luxurious.

Marjorie B.

White Chocolate Almonds Muffins

The crunch of the almonds and the softness of the white chocolate muffin dough make for a luxurious feel that is sure to please both the young and the young at heart.

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Prep Time 25 minutes mins

Cook Time 35 minutes mins

Servings: 12 muffins

Course: Breakfast, Snack

Cuisine: American, French

Ingredients Method Notes

Ingredients

  

• 2½ cup All Purpose Flour sifted
• ¾ cup Granulated sugar
• 2 teaspoon Baking Powder
• ¼ teaspoon salt
• ½ cup Flaked Almonds, lightly roasted plus enough to top each muffins
• 1 cup White chocolate chopped into small pieces
• ¼ cup Non-salted butter melted
• ¼ cup Vegetable oil
• 2 eggs large room temperature
• 1 cup Whole Milk room temperature
• ¼ cup Sour cream room temperature
• 2 teaspoon Vanilla extract

Method

 

1. Preheat oven to 400 F. While oven is pre-heating, grease a muffin pan with some butter and lightly coat with flour.
2. In a large mixing bowl, sift together the flour, baking powder and salt.
3. In a medium bowl, add the melted butter, vegetable oil, milk, eggs, sour cream, vanilla extract and sugar. Whisk together until combined.
4. Add chocolate, the almonds and the wet ingredient mixture to the dry ingredient and combine with a wooden spoon or spatula. Do not to over-mix.
5. Fill each muffin mold up to 3/4 with a spoon and top each one with the reserved flaked almonds. Cook in the 400F oven for 20 minutes or until a knife inserted in the middle of the muffin comes out clean.
6. Allow 10 minutes of cool down before demolding.

Notes

TIP: Adding a small ramekin of water increases the humidity in the oven to keep the muffins nice and moist during the bake but this is optional.