Zutaten für White Chocolate Chip Muffins
- All Purpose Flour
- 1 cup packed light brown sugar
- Baking Cocoa
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 large eggs
- 1 cup buttermilk
- ½ cup (1 stick) melted unsalted butter
- Vanilla Extract
- 1 teaspoon vanilla extract
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Zubereitung von White Chocolate Chip Muffins
- Preheat your oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners or grease the cups.
- In a large bowl, whisk together 2 cups all-purpose flour, 1 cup packed light brown sugar, ¾ cup unsweetened cocoa powder, 1 teaspoon baking soda, and ½ teaspoon salt.
- In a separate bowl, whisk together 2 large eggs, 1 cup buttermilk, ½ cup (1 stick) melted unsalted butter, and 1 teaspoon vanilla extract.
- Gradually add the wet ingredients to the dry ingredients, mixing gently until just combined. Do not overmix.
- Fold in 1 ½ cups white chocolate chips.
- Fill each muffin cup about ¾ full.
- Bake for 14-18 minutes, or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
- Serve warm and enjoy! Yields approximately 1 ½ dozen muffins.
Nutrition Information (Approximate per serving)
Sodium
10 g
Sugar
59g
Fat
12g
Carbs
9g
