Chocolate White Chocolate Chip Muffins – Moist, sweet chocolate muffins filled with white chocolate chips. An easy breakfast ready in 30 minutes or less.
These easy Chocolate White Chocolate Chip Muffins make a perfect breakfast for any chocolate lover. They’re a quick and easy breakfast muffin with a sweet, chocolatey base loaded with creamy white chocolate chips. With only 30 minutes to spare, you can whip up a batch of this Chocolate White Chocolate Chip Muffins. This muffin recipe is a fabulous recipe to have in your recipe box.
IF YOU LIKE THIS MUFFIN RECIPE, YOU MAKE ALSO LIKE THESE:
- 15-Minute Mini Cinnamon Muffins
- Easy Blueberry Muffins
- Cinnamon Apple Crumb Streusel Muffins
- Cream Cheese French Toast Muffins
DO I HAVE TO MAKE THESE CHOCOLATE MUFFINS WITH WHITE CHOCOLATE CHIPS?
You can use whatever kind of chocolate chips you prefer (white, milk, dark, semi-sweet, peanut butter, etc). I love the white chocolate chips in this because it adds a beautiful contrast to the dark chocolate muffin base and they add a nice sweetness.
We also love to enjoy these muffins with a smear of peanut butter and glass of milk. Yum!
These easy chocolate white chocolate muffins are a go-to simple breakfast we enjoy.
PRO TIP: Freeze leftover muffins in an airtight bag or container. When ready to eat one, just pop the frozen muffin into the microwave for 10-20 seconds. This makes for a great grab-and-go breakfast, snack or dessert.
WHAT’S YOUR FAVORITE GO-TO BREAKFAST?
Here’s the full printable recipe. Enjoy!
Chocolate White Chocolate Chip Muffins
Moist, sweet chocolate muffins filled with white chocolate chips. An easy breakfast ready in 30 minutes or less.
Ingredients
- 2 large eggs
- 1/3 cup oil
- 1 cup milk
- 1 3/4 cups flour
- 3/4 cup sugar
- 1/2 tsp salt
- 1/2 cup cocoa powder
- 1 tsp baking powder
- 1 tsp baking soda
- 1 cup white chocolate chips reserve 1/3 cup to add to top of muffins
Instructions
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Preheat oven to 350°F.
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In a large bowl, mix sugar, oil, and eggs together. Add milk and blend.
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In a separate bowl, blend flour, cocoa powder, baking soda, baking powder, and salt together.
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Mix 1/2 the flour mixture into the wet mixture at a time. Mix until ALMOST incorporated. Fold in 2/3 cup white chocolate chips.
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In a prepared (spray muffin tin with nonstick spray or line with paper liners) muffin tin, fill cups 3/4 full. Sprinkle with remaining white chocolate chips.
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Bake at 350°F for 21-23 minutes or only until a toothpick poked into the center comes out clean.
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Eat plain or spread with peanut butter.
It was tasty and looks good. I topped it off with a kinder mini egg. I used 2/3 the sugar. It was still sweet. Nice and simple muffins. Thanks for the recipe.
Hi Eunah! Thanks for stopping by. I’m glad you enjoyed these muffins and that Kinder mini egg on top sounds amazing!
I baked them for 15 minutes instead of the recommended time. They were completely baked through by 15 minutes and would’ve dried out had I baked them any longer. The taste is good, just bake them less.
Hi Hannah:
Thanks for stopping by. I’m glad you liked these muffins and great job on checking them along the way. Have a great day!
Mine turned out dry. I make muffins all the time, something is off with this recipe.
Hi Kriszta! I am sorry to hear you had a poor experience with this recipe. I only share tried and true recipes my family and I enjoy. I’ve made these muffins several times with no issues with dryness (except once when the timer beeped when I was out of the kitchen… they ended up baking 4-5 minutes longer than they should have. Overbaking them made the tops extra crusty). I take comments like yours to heart… I made this recipe again today with no issues. I’m not sure why your came out dry. Better luck next time. Besides dry muffins, I hope your day was great!