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White Chocolate Almonds Muffin Recipe
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
Cook Time 35 minutes
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.