White Chocolate Apple Muffins
Indulge in the cozy, sweet flavors of fall with these irresistible White Chocolate Apple Muffins! Combining juicy, tender apple chunks with creamy white chocolate, these muffins strike the perfect balance between fruity and decadent. A hint of ground cinnamon adds a warm spice, while the moist and fluffy texture comes together effortlessly with simple pantry staples. Ideal for breakfast, snack time, or dessert, these muffins are a delightful treat that can be prepped in just 15 minutes and ready to savor in under an hour. Serve them warm to enjoy melty pockets of white chocolate goodness or enjoy them at room temperature for a quick, grab-and-go bite. Perfect for using fresh apples and embracing seasonal baking, these white chocolate apple muffins are sure to become a family favorite!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 2 teaspoons Baking powder
- 1 teaspoon Ground cinnamon
- 0.5 teaspoons Salt
- 0.75 cups Granulated sugar
- 0.25 cups Brown sugar, packed
- 0.5 cups Unsalted butter, melted and cooled slightly
- 2 large Eggs
- 0.5 cups Whole milk
- 1 teaspoon Vanilla extract
- 1.5 cups Apples, peeled, cored, and diced (approximately 2 medium-sized apples)
- 0.75 cups White chocolate, chopped into small chunks
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or lightly grease with cooking spray.
In a large mixing bowl, whisk together the all-purpose flour, baking powder, ground cinnamon, and salt until evenly combined. Set aside.
In a separate medium bowl, combine the granulated sugar, brown sugar, melted butter, eggs, milk, and vanilla extract. Whisk until smooth and well mixed.
Gradually pour the wet ingredients into the dry ingredients, stirring gently with a rubber spatula or wooden spoon until just combined. Do not overmix, as this can make the muffins dense.
Gently fold in the diced apples and white chocolate chunks until evenly distributed throughout the batter.
Using a spoon or ice cream scoop, divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
Bake in the preheated oven for 18–20 minutes, or until a toothpick inserted into the center of a muffin comes out clean and the tops are lightly golden.
Remove the muffin tin from the oven and let the muffins cool in the pan for 5 minutes. Then transfer them to a wire rack to cool completely.
Serve warm or at room temperature. Store any leftovers in an airtight container at room temperature for up to 3 days.
Nutrition Facts
Calories |
3832 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 167.3 g | 214% | |
| Saturated Fat | 99.5 g | 497% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 684 mg | 228% | |
| Sodium | 2398 mg | 104% | |
| Total Carbohydrate | 544.0 g | 198% | |
| Dietary Fiber | 12.8 g | 46% | |
| Total Sugars | 343.8 g | ||
| Protein | 53.3 g | 107% | |
| Vitamin D | 3.4 mcg | 17% | |
| Calcium | 686 mg | 53% | |
| Iron | 14.2 mg | 79% | |
| Potassium | 1548 mg | 33% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
