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White Chocolate Berry Muffins

Categories: Muffins

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This is a muffin recipe that combines the ease of a muffin with the decadence of a cupcake. 


  • 1 1/3 c. all-purpose flour
  • 3/4 c. rolled oats
  • 2 tsp. Clabber Girl Baking Powder
  • 1/2 tsp. Clabber Girl Baking Soda
  • 1/2 c. sugar
  • 1 egg
  • 1/4 tsp. salt
  • 1/4 c. vegetable oil
  • 3/4 c. milk
  • 1/2 tsp. vanilla extract
  • 1 c. white baking bar with cocoa butter
  • 3/4 c. blueberries or raspberries


Preheat oven to 400 degrees F. Grease twelve 2 1/2-inch muffin cups or line with paper bake cups; set aside.

In a large bowl stir together flour, oats, Clabber Girl Baking Powder, baking soda, sugar and salt. Make a well in center. In a small bowl combine the egg, milk, oil, and vanilla. Add to flour mixture all at once. Stir just till moistened (batter should be lumpy). Gently fold white chocolate and berries into batter.

Spoon batter into prepared muffin cups, filling each 3/4 full. Bake muffins in a 400 degrees F. oven for 16 to 18 minutes or till tops spring back when touched lightly.

Remove from oven and cool in muffin tin on a wire rack for 5 minutes; remove muffins from cups. Serve warm.

Makes 12 muffins.

View the video on how to make these muffins here: