White chocolate muffin

Created by

Axel Sachem - Callebaut® Chocolate Ambassador Belgium

level 1

This muffin recipe combines a light, mellow cake with the creamy indulgence of white baking chocolate chips. They remain crisp even after baking adding a lovely bite to your muffins.

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Recipe components

Callebaut® ingredients

White chocolate muffins

Ingredients	Preparation
375g flour 125g icing sugar 150g Callebaut - Baking Chocolate - Bake Stable Chocolate - White Chunks M - 10kg Box 10g baking powder 45g mix of oat flakes and almond shavings	Mix all dry ingredients.
2 whole egg(s) 375ml milk 1spoon(s) orange zest	Add and mix.
160g butter	Add and shortly mix in.
Fill muffin moulds with the mixture (use an ice scoop). Top with a mixture of almonds, sugar and egg whites. Bake off at 210°C during 25 minutes (test: insert a needle in the core of the muffins. It needs to come out dry).